650. Curaçao’s Coconut Candy

‘Kokada’ freshly grated coconut patties held together in a sugar syrup, tinted with food coloring for a festive look, should not to be confused with the more popular gooey coconut macaroon or hard Vietnamese ‘kẹo dừa’. Typically sold as colorful palm-sized patties by street vendors, bite-sized versions (in small cupcake wrappers) tend to adorn Curaçao-style dessert table at weddings, first communions and birthday parties.


2 coconuts

2 cups water

2 lbs sugar

1 lime rind

food coloring (red, green, yellow, blue, whatever you prefer)

2 tsp cherry extract

2 tsp anise extract

2 tsp pineapple extract

2 tsp coconut extract

candy thermometer

1.5″ ice cream scoop


  • Crack coconuts, remove shells, peel brown skin off coconut meat. Finely grate coconut meat [You could buy frozen grated coconut, but grating it yourself is a lot more fun!]
  • Bring water and sugar to a boil until the mixture becomes a thick syrup.
  • Add grated coconut and lime rind. Continue to stir with a wooden spoon until the mixture thickens.
  • Remove from heat. Discard lime rind and scoop 1/4th of the coconut mixture in a small bowl.
  • Add a few drops of food coloring and mix well and section by spooning (or using an ice cream scoop dipped in hot water)  [red + cherry extract, green + anise extract, yellow + pineapple extract, white + coconut extract]
  • If the coconut mixture becomes too hard to work with, add a little hot water and heat again while stirring.
  • Allow to harden completely and store in an air tight container. [Holds for about 1 week]

About 1000awesomethingsaboutcuracao

I'm Carolina Gomes-Casseres, the creator of 1000 Awesome Things About Curaçao. I live in Manhattan but sometimes miss my first awesome island. Thanks for visiting!

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