April 12, 2016

Living in a border town, it was not unusual to cross the border down to Mexico on a weekly basis. Mexico was ten minutes away and Sunday morning mass, breakfast and maybe even a haircut were our family day trips.

This was a custom for many families living in a border town. As we headed back to the U.S. the wait at the border crossing bridge seemed an eternity as kids.  We napped and enjoyed what the bridge vendors had to offer:  Mexican candy, Cocadas were my favorite Mexican candy. They were dyed either brightly pink or kept white like the natural color of coconut.   A sweet, sticky candy covered in coconut flakes and made with sweetened condensed milk.  A delicious combination that brings back so many happy childhood memories.


Cocadas are very simple to make and quickly assembled in under an hour.  A perfect activity to include the kids. They will enjoy pouring in La Lechera sweetened condensed milk, stirring the coconut mixture and shaping the sweet mixture into flaky coconut candy balls

like to use La Lechera sweetened condensed milk because it’s the only one that gives me the traditional flavor I crave in my desserts. I grew up with that flavor, tasting the desserts made by my mom and my grandma and I’m glad that even if my son isn’t growing up in Mexico, he can enjoy the same flavor that’s been in my family for generations.

Cocadas have a long shelf life and can be made ahead.  I like to wrap them up in colorful cellophane and include them in Spring gift boxes for loved ones, or simply serve them as a dessert during our spring celebrations.



Yield: Makes 20


  • 2 (14 ounce) cans La Lechera Sweetened Condensed Milk
  • 1 (14 ounce) bag of sweetened flaked coconut
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°.
  2. Line an 9” x 13” baking sheet with parchment paper and set lined pan aside.
  3. In a large mixing bowl, add La Lechera sweetened condensed milk, honey and vanilla mix with a strong (preferably wooden) spoon. Stir until all ingredients have been completely mixed.
  4. Spread the coconut and milk mixture onto the prepared baking sheet. Using a flat wooden spoon, push the mixture evenly on pan, including corners. Bake for 35 minutes or until the top begins to brown.
  5. Cool for at least an hour. Scoop 2 tablespoons of coconut candy into parchment paper to shape into candy balls. Wrap them in decorative paper such as cellophane. Enjoy or store in a tightly sealed container.

This is a sponsored post by La Lechera.  Thank you for supporting the brands that make this blog possible.

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