Ingredients
- 1 can (397 g / 14 oz) sweetened condensed milk
- 2 cups grated coconut (fresh or desiccated, unsweetened)
- ½ cup whole milk
- ½ cup sugar (optional, adjust for sweetness)
- 1 teaspoon vanilla extract
- Pinch of salt
- (Optional) ¼ teaspoon ground cinnamon or a few lime zest shavings for flavor
Instructions
- Prepare the Pan:
Lightly grease a small baking dish or line it with parchment paper. - Combine Ingredients:
In a large nonstick saucepan, mix the condensed milk, milk, coconut, sugar (if using), salt, and vanilla. - Cook:
Place over medium-low heat, stirring constantly with a wooden spoon or spatula.
Cook until the mixture thickens and begins to pull away from the sides of the pan — about 10–15 minutes.
(It should look like soft caramel with shredded coconut.) - Shape or Spread:
- For bars or squares: Spread the hot mixture evenly in the prepared dish, flattening it.
- For individual cocadas: Spoon small mounds onto a parchment-lined tray.
- Cool:
Let it cool at room temperature for at least 1 hour, then cut into squares or let the mounds firm up. - Optional Finish:
Drizzle with a little melted chocolate or sprinkle toasted coconut on top for decoration.
Storage
Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.