You got me with your sweet and you locked me down with your milk.
Coconut sleeper hold. Please don’t ever let go.
I have found bark candies to be, like pizza, burritos or a fork, simply a vehicle for putting delicious things into your face.
Today, the passengers in my vehicle are coconut, coconut and more coconut.
What a ride.
This bark is so simple – the toughest part is waiting for it to set before getting your cocada on.
And then wiping the sticky off of your face and fingers post-consumption.
Totally, totally worth it.
Cocoda makes a great gift.
Cocada is fun to make and eat with kids.
Heck, cocada is just fun to say.
This is one ride you don’t want to miss.
2-14 oz. cans sweetened, condensed milk (approximately 3 1/2 cups)
1-14 oz. bag of shredded, sweetened coconut (approximately 5 1/2 cups)
1/2 c. light corn syrup
1 tbsp. honey
1 tsp. vanilla extract
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