Peruvian Cocadas: Coconut sweets with Spanish heritage.

Peruvian cocadas are a popular sweet in several Latin American countries. Here we will tell you a little about their history, recipe, and where to eat them.

Peruvian cocadas, you can see in the image pieces of coconut with appetite flattened balls made with grated coconut and sugar

Peruvian Cocadas: Coconut sweets with Spanish heritage. Image credits to 123 RF

History of Peruvian cocadas

Peruvian cocadas, like many other popular Latin American desserts, have their origin in the colonial period of our history. When the Spanish conquerors introduced sugar, the combination with coconut resulted in a delicious sweet treat.
It is also known that cocadas have been prepared in several countries, including Venezuela, Colombia, and Mexico, for some time. There are some differences in texture, but the result is the same.

Origin of Peruvian Cocadas

The origin of Peruvian cocadas dates back to the convents of the nuns during the viceregal period. As with other traditional desserts created or transformed by these devout women; Its preparation and consumption eventually extended beyond the limits of monasteries and convents.

The consumption of Peruvian cocadas is usually associated with popular fairs and celebrations, especially in coastal cities, where coconuts are abundant. This does not mean that they are not popular in larger cities, as they can be found in confectionery stores and specialty sweets shops.
On the other hand, records of large cocadas have been made. Such as the largest called in the world, which was made on March 1, 2009, with an extension of 220 meters.
Peruvian cocada has also adapted to local traditions. With variations such as cocada with ground coconut, envied, natural, with honey, etc.

Recipe for Peruvian Cocadas

Like other desserts, there are a variety of recipes depending on the country where they are prepared and the selection or use of certain ingredients, such as the type of milk. Here, we present one of the simplest recipes, utilizing readily available ingredients.

Half a cup of sugar.
130 grams of grated coconut.
Two egg whites.
1/8 gram of flour.
One teaspoon of baking powder.
A pinch of salt.
Grind cinnamon to your desired consistency and measure.

Preparation

In a bowl, place the two egg whites and sugar over high heat in a double boiler and stir constantly for about 5 minutes, or until the sugar has completely dissolved.
Then add the grated coconut and continue stirring, preferably with a spatula.
Remove from heat and add the dry ingredients: flour, baking powder, and cinnamon.
Mix all the ingredients together thoroughly until they are well combined.
With the mixture at the right temperature, form small balls, preferably about 50 grams in size.
Place the balls, making sure they're not too close together, on a baking sheet lined with parchment paper.
Bake them at 180 degrees for about 20 minutes or until they're golden brown.
Remove them from the oven and let them cool, then enjoy.

Where to eat Peruvian cocadas

In Lima

La Bonbonniere: It's famous that you can enjoy the best cocada in the city there. It's located at 415 Burgos Street, San Isidro.
Dulcería Rosita: This sweet shop is steeped in history and recognized for the high quality of the traditional Peruvian sweets it offers. You'll find it at Jirón Cabo Nicolás Gutarra 398, Lima 15084.

In Cusco

San Pedro Market: You can find delicious cocadas at the food stalls of this famous and popular market. It's located on Santa Clara Street, about a ten-minute walk from the Plaza de Armas.