Servings: 16 servings
Calories: 117kcal
Ingredients
- 2 cups unsweetened shredded coconut
- 3/4 cup allulose
- 3/4 cup canned coconut milk
- 1/4 cup water
- 1 tablespoon butter plus more for the tray
- Pinch of salt
Instructions
- Line a baking sheet with parchment and butter it lightly.
- Combine the allulose, coconut milk and water in a heavy saucepan and bring to a simmer over medium heat, stirring until the allulose dissolves.
- Add the coconut, butter and salt. Cook over medium-low heat, stirring constantly, for 15 to 20 minutes, until the mixture is thick, sticky and just starting to turn golden at the edges.
- Drop heaping tablespoons onto the parchment, shaping them into rough mounds. Let cool for at least 1 hour, until set.
Notes
Allulose cocada stays softer and chewier than a sugar version, much like the creamy spoon cocadas sold in Bahia. Store in an airtight container in the fridge for up to 1 week.
Chef's Tip: For a cocada queimada, the toasted brown style, let the allulose and coconut milk cook to a light amber before adding the coconut.
Keto Swap: Traditional cocada is mostly sugar, often with sweetened condensed milk. Allulose and unsweetened coconut keep the chewy texture and the coconut flavor.
Success Tip: Press the warm mixture into a lined square pan and cut into small squares once set, for neat pieces to share.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 117kcal | Protein: 1g | Fat: 11g | Fiber: 2g
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