These outrageously delicious sweet treats have minimal ingredients. Traditional recipes use fresh, grated, or ground coconut and sugar and, with the possible addition of other ingredients, (depending on the region) and served for a host of different reasons.
- Spain: Typically prepared for and consumed on holidays. The most famous ones come from Barcelona.
- Colombia and Mexico: Sold as both artisanal treats in boutique shops and as a popular street food.
- Uruguay: Found in bakeries, sold under the name “coquitos”. The most delicate versions include a cherry on top and a coating in syrup.
- Mexico: Popular during the coconut fair, a time in which the biggest “cocada del mundo” is prepared.
- Brazil: Called “cocada preta” (black cocada), prepared with brown sugar and lightly burnt coconut which gets formed in an elongated shape.
- Peru: Made two different ways here; the first is to cook the ingredients until boiling to the point that the resulting dough can be cut and frozen. The second is where the raw dough is divided into squares and baked or cut after cooking.
- Venezuela: Refers to a coconut drink and the confectionery known as “conserva de coco”.