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1
Simmer the Coconut in the Milks
20 Mins
Medium-low heat, about 90°C (194°F)
Put the coconut milk, condensed milk and 200 g of the shredded coconut in a wide saucepan over medium-low heat. Stir constantly with a wooden spoon for 18 to 20 minutes. The mixture will thicken, turn glossy and start to pull away from the sides of the pan in one mass. Stir in the lime juice, lime zest, vanilla and salt.
Keep the heat low and keep stirring — the condensed milk scorches quickly once the paste thickens, and one burnt patch spoils the whole batch.
Done when: A thick, sticky paste that holds together and pulls cleanly away from the pan.
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2
Firm the Paste with Powdered Sugar
5 Mins
Warm, off the heat, about 60°C (140°F)
Take the pan off the heat and beat in the powdered sugar a spoonful at a time until the paste is firm enough to hold its shape — it should feel like soft modelling clay. Let it cool for 5 minutes until you can handle it.
Add the sugar while the paste is still warm so it dissolves in; cold paste will not take it up and turns grainy.
Done when: A firm, pliable paste that holds a fingerprint without sticking to your hands.
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3
Shape and Roll the Mounds
8 Mins
Warm, off the heat, about 40°C (104°F)
Wet your hands, then scoop about 55 g of paste at a time and press each scoop into a neat little mound with a slightly pointed top, like a small haystack. Roll each mound lightly in the reserved 20 g of shredded coconut so the outside is flecked white. Set 12 mounds on the lined tray, spaced a finger's width apart.
Wet hands are the trick — the paste sticks to dry hands but slides off wet ones. Work quickly while the paste is still warm and pliable.
Done when: 12 even mounds, about 55 g each, holding their shape on the tray.
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4
Bake Until Golden
15 Mins
Oven at 180°C (350°F)
Bake the mounds at 180°C (350°F) for 12 to 15 minutes, until the tops and edges turn a deep golden brown and the kitchen smells of toasted coconut. The centres stay soft and chewy while the tops crisp.
Watch the last 3 minutes closely — the tops go from golden to burnt fast, and every oven runs a little different.
Done when: Deep golden tops, crisp edges, soft chewy centres.
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5
Cool and Serve
10 Mins
Room temperature, about 22°C (72°F)
Leave the cocadas on the tray for 10 minutes to firm up, then move them to a plate. Serve at room temperature, two per person, with coffee.
They firm as they cool — do not try to move them while they are hot or they will fall apart.
Done when: Firm enough to pick up, chewy inside, crisp on top.
auto_awesome Finishing Touches & Plating
Serve the cocadas hondurenas at room temperature, two golden mounds per person — chewy coconut inside, crisp caramelised tops, and the milky sweetness of condensed milk in every bite.
Honduras
45m
