650. Kokada (Curaçao-style Coconut Candy)

Curaçao’s Coco Balentien (29) has broken Japan’s single-season HR record (55) hitting his 56th and 57th HR on Sunday, September 15, 2013!!!

Photo credit: JIJI PRESS/AFP/Getty Images.

Photo credit: JIJI PRESS/AFP/Getty Images.

Coco’s journey is particularly inspiring – and not just because he’s from tiny little Curaçao – but because he was considered a ‘has-been’ by Major League Baseball.

“It’s not like there were two [Major League Baseball] clubs that passed on him and he went over there [Japan] and played great. There were 30 clubs that passed on him, and he went over there and found his niche. It’s kind of remarkable what he’s done.” — Former Mariners GM Bill Bavasi (Source)

Goes to show, no matter how many times you get rejected and how many times you want to give up, hang in there, don’t stop believing. Never, never, never give up on your dreams!

Lets celebrate Coco’s historical record-breaking with some ‘Kokada’ a.k.a. Curaçao-style 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 and love Manhattan, but sometimes miss my first Awesome island...

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: