Sugar Savvy

Ever since I started writing for Sugar Savvy, I’ve wanted to include something about Mexican candy. I’ve done the eating part, but I haven’t gotten around to the writing. Until now. Just recently, I obtained a recipe for one of my favorite candies: cocada.

The name cocada refers to many different kinds of coconut-based sweets. Depending on the region of Mexico you’re in, it may take on different colors, flavors, shapes and textures. In the northeast where I’m from, it’s a soft milk and caramel candy with grated coconut. It’s so soft, it’s usually sold pounded between sheets of wax and cellophane papers.

For this recipe, we’re going one step further and including a gently poached guava to fill with the cocada. But if pressed, just make the cocada.

Recipe:

12-14 Guavas
1-1/3 cups sugar
3 cups water
1 stick cinammon

Cut guavas in half lengthwise. Stir sugar and water together in a pot. Add the guavas and cinammon. Bring to a simmer and poach until soft. Let them cool and remove the seeds.

Cocada

1 coconut
2-1/4 cups sugar
1/4 cups milk
5 egg yolks

Crack the coconut open. Save the water and grate the flesh. In a small pot stir coconut water and sugar together. Cook until it reaches hard ball stage (128 C). Mix yolks and milk. When caramel is ready remove from heat and add yolk mix stirring briskly. Return to stove, fold coconut in and cook until thick and boiling.

Cool down and fill the guavas with the cocada.

Hope you enjoy it!