If you’re in a hurry, but need a quick Mexican dessert, the following Mexican Cocadas are a perfect choice. There are only three ingredients – coconut, cajeta (Mexican milk caramel available on the Mexican food aisle of most larger grocery stores), and pepitas. They can be measured and mixed in only about 10 minutes hands-on time and baking time is also minimal. Soft on the inside, and crunchy with pepitas and crisp coconut, Mexican Cocadas can be addicting.

Cocadas are a popular sweet in most Latin American countries, calling for a variety of nuts and sweetened condensed milk or dulce de leche as a binder. These are decidedly Mexican due to the pepitas, which are used widely in Mexican dishes both sweet and savory, as well as Cajeta which is a traditional Mexican topping. After making the cocadas, you can use the leftover cajeta over ice cream, or prepare Mexican Cinnamon Chile Brownies, cut them into squares, top with ice cream, and drizzle with the cajeta. Yum!

36 Cocadas

5 1/2 cups flaked coconut
3/4 cup cajeta, or dulce de leche
3/4 cup pepitas, (roasted pumpkin seeds)

1. Preheat oven to 350°.
2. Spray 3 mini muffin pans with non-stick spray.
3. Mix the coconut, cajeta, and pepitas well.
4. Scoop the mixture into the muffin cups and press downs to compact them.
5. Bake 10-13 minutes or until the outsides begin to brown.
6. Remove from the oven, cool, and remove from the pans.
7. Store in an airtight container for up to two weeks.

Amount Per Serving
Calories 76 Calories from Fat 37
Percent Total Calories From: Fat 48% Protein 4% Carb. 47%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 3 g
Cholesterol 1 mg
Sodium 32 mg
Total Carbohydrate 9 g
Dietary Fiber 1 g
Sugars 3 g
Protein 1 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 1%