Cocada Branca, Brazilian Fresh Coconut Sweets

What you need

• 400 g (14 oz) fresh coconut, coarsely grated
• 500 g (2 1/2 cups) granulated sugar
• 360 ml (1 1/2 cups) water
• 60 ml (1/4 cup) sweetened condensed milk
• vegetable oil, for greasing

Method

Restated from the original video

1. 1

   Brush a large baking tray with a thin film of oil and set it near the stove.

2. 2

   Put the sugar and water in a heavy saucepan and bring to a boil over high heat, stirring only until the sugar dissolves.

3. 3

   Let it boil without stirring until it reaches medium thread stage: a drop pressed between two cool fingers pulls into a thin thread that holds.

4. 4

   Add the coconut and stir to coat every shred in the hot sugar.

5. 5

   Stir in the condensed milk and keep cooking over medium heat, stirring constantly.

6. 6

   Cook until the mixture thickens and starts to come away from the bottom of the pan as a single mass.

7. 7

   Take the pan off the heat and drop heaped spoonfuls onto the oiled tray, leaving a little space between them.

8. 8

   Leave the cocadas until firm enough to handle, then loosen them from the tray with a thin spatula.

9. 9

   Store in an airtight container at room temperature.

Imported from emporiumpax.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.