Ingredients
14 oz. panela
8 oz. La Fe Coconut Flakes
½ cup water
½ cup milk
½ lemon, squeezed

Directions
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STEP ONE
Pour the water and panela into a non-stick pan. Cook over low-medium heat until the panela has melted completely. The result will be a kind of caramel with a semi-liquid texture. Then add the coconut and stir.
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STEP TWO
Continue cooking for about 5 minutes, stirring constantly so that the coconut is hydrated with the panela syrup. After 5 minutes, or when the coconut has absorbed the syrup, gradually incorporate the milk and lemon juice. Stir well and increase the heat.
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STEP THREE
Cook over high heat, stirring constantly, until the mixture changes color and turns brown. Form small rocks or pebbles with two spoons and place them on a sheet lined with greased parchment paper.
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STEP FOUR
Allow to cool to room temperature. Then refrigerate for about an hour until the cocadas are compact.