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5 from 5 votes

Brazilian Coconut Bars (Cocada)

Quick, tropical, gluten-free coconut bars that despite their small-size can satisfy even the most die-hard sweet tooth!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16


  • 1 can can of sweetened condensed milk 14 oz or 396 g
  • cups unsweetened coconut flakes
  • 2 cups granulated sugar
  • 1/2 tablespoon softened unsalted butter plus more for greasing
  • 1 teaspoon pure vanilla extract


  • Grease well with butter both the bottom and sides of a 8 x 8-inch baking pan. Set aside.
  • In a medium saucepan, combine condensed milk, coconut, and sugar. Cook over medium-low heat for about 10 minutes (large burner) or more (small burner), stirring constantly, until mixture has thickened enough to detached from the bottom and sides of of the pan.
    Ingredients for cocada de leite condensado or Brazilian coconut bars being mixed with a wooden spoon in a bowl
  • Remove from the heat, immediately stir in 1/2 Tablespoon of butter, and then the vanilla.
  • Pour hot mixture into the prepared baking pan, spreading well with a large spoon or spatula until leveled uniformly. Let cool slightly on a rack and cut into squares while mixture has not completely solidified. Let them cool down before handling.
    Brazilian coconut bars or cocada de leite condensado cut into squares in a pan

Recipe Notes

Storage: These coconut bars should be stored in an airtight container at room temperature for up to 8 days. Do not freeze or refrigerate!
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