Prepare Cocada

Ingredients :

Nearly tender coconut 1
Sugar 200g
Sheet of white butter paper



Preparation :

Remove the kernel from the coconut neatly, avoiding the thin brown skin.
Cut into fine, long, regular strips and keep in water for a while.

Cut the sheet of white butter paper into 4" squares. Lay out on a flat surface, ideally not far from the cooking area.

Drain out the water in which the coconut is and keep aside.

Keep a pan on the fire with the sugar, a little of the water (about 6-7 tablespoons) and the coconut strips. Cook on a slow fire, stirring with a wooden spoon all the time till it thickens and leaves the sides of the vessels.

Working quickly, spread a spoonful of the sweet onto the small sheets of paper with a fork. Leave till it hardens. Store in an airtight container.

We recommend you to look at our other Sweets Recipes

The most famous Goa's sweetmeats is bebinca, a wonderful concoction made from layer upon layer of coconut pancakes. Cooking the perfect bebinca is an art form, for not only does the cook have to be timed just right to ensure that all layers are cooked equally, it'll put inches on you waistline if you develop a taste for it, but it's not to be missed. Dodol is another famous Goan sweet, traditionally eaten at Christmas time, and made with rice flour, coconut milk, jaggery and cashew nuts. It is usually cooled in a flat pan and served in slices, and is very sweet. Doce, made with chickpeas and coconut is another favorite.