Prep 15 mins
Cook 25 mins
A yummy recipe from the Caribbean island of Aruba. Traditionally cocada is served on broken bits of the coconut shell. I've included this in the southern category too, since coconut is grown and used in Florida!
- In a saucepan combine brown sugar and water.
- Simmer gently on low heat until mixture forms a thick syrup. Have a cup of cold water ready. Drop a little of the boiling syrup into it. When the syrup can be gathered up in the fingers as a soft ball, remove the saucepan from the heat.
- Stir in coconut and lime juice immediately.
- Turn out on a lightly buttered platter and spread to cool.
I made a 1/4 batch of this recipe and it worked like a charm. The instructions are spot on and it's really quick to make. This is a very sweet candy, but the lime juice helps to tone it down while giving it a glorious tropical tone. Next time I might add chopped almonds and drizzle chocolate over the top before breaking into individual pieces.
Loved this recipe! I enjoyed it, but 3 of my guest loved this rich candy treat! They were standing in line when I suggested they take some home! Sharon, you have a winner here. The flavor transports you to the islands, and is rich and surprising! Thank you for posting a wonderful, different candy!