Cocada: Simple Coconut Bark

By kdet

Ingredients

• 2-14 oz. cans sweetened, condensed milk (approximately 3 1/2 cups)
• 1-14 oz. bag of sweetened, flaked coconut (approximately 5 1/2 cups)
• 1/2 c. light corn syrup
• 1 tbsp. honey
• 1 tsp. vanilla extract

Preparation

Step 1

Preheat oven to 350°.

Line an 11” x 17” baking sheet with parchment paper. This step, for this recipe, is not optional: baked cocada will stick to anything other than parchment (foil, a greased baking sheet, etc.) and you will not be able to remove it post-baking. The parchment paper should completely cover the bottom and sides of the baking sheet. Set the lined pan aside.

In a large mixing bowl, stir the sweetened, condensed milk, honey, corn syrup and vanilla together until well-blended. Fold in the coconut and mix by hand until coconut is uniformly distributed throughout the milk mixture.

Spread the coconut and milk mixture onto the prepared baking sheet. Using a rubber scraper, push the mixture evenly across and into the corners of the pan. Bake for 25-28 minutes. The cocada will bubble as it bakes and turn a deep golden brown, with the edges becoming especially dark – it is done baking when the top appears golden throughout.

Allow the cocada to cool and set for at least two hours. Using a sharp, lightly oiled knife, slice the cocada into squares, carefully remove each piece from the parchment lining, and enjoy straight away or store in an airtight container.

YIELD: 24 pieces of cocada