Directions

• 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.

• 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.

• 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.

• STEP FOUR

  Allow to cool to room temperature. Then refrigerate for about an hour until the cocadas are compact.