Chancacas are a traditional dessert from Buenaventura Colombia, a seaport city on the Pacific Ocean. This candy is made with coconut and panela (sugar cane) and is a delight in every way.
Using fresh coconut makes this dessert sensational but you can also use dried shredded coconut. This coconut candy is very sweet and has a chewy texture. It is very similar to cocadas and panelitas, which are other popular coconut candies in Colombia.
Buen provecho!
Ingredients
- 5 cups of shredded coconut
- 2 cups of water
- 16 oz of panela
- Zest of 1 lime
- 2 cinnamon sticks
Directions
- In a medium pot over medium heat, place the panela, water and lime zest. Cook for about 15 minutes.
- Add the coconut and cinnamon stick. Stir well and cook for about 30 minutes more or until the mixture is thick. Discard the cinnamon sticks.
- Line a cookie sheet with parchment paper. Pour the mixture into the prepared sheet. Press the mixture evenly into the sheet. Cool for at least 2 hours before cutting into squares. Serve at room temperature.
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This was printed from MyColombianRecipes.com
Comments
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Belinda @zomppa says
Looks like such a perfect sweet ending to a good meal. I love that you offer a tall glass of milk with this!
Jenn and Seth says
such a fun treat! looks yummy!
Phil says
I have got to say that i have a very sweet tooth and i love coconut so how could i not love these. My mouth is watering just looking at the pictures.
grace says
i would just dig into that bowl of sticky goo with my fingers and be done with it–what a treat!
Jennette says
Looks delish!
Heather B says
Im soo excited to make these!! Thank you!
Eva says
Saw the recipe and decided I had to try it. I’m so glad I did.My husband liked them a lot.
Erica says
Thank you everyone for all your comment and feedback!
Phil says
So. How do you make Panela. There is lots of sugar cane here – Australia. Could I make it at home? Or with the syrup from freshly squoze sugar cane?
Erica says
Phil, I buy the panela. I don’t have a recipe for homemade panela.
wilbert cacafranca says
Id like to share on how to make your own Panela (Latik in Tagalog/Philippines). The above recipe/item we call it Bokhayo. Here is the engridients on how to make your own panela to make a pefect Chancacas/coconut candy.
1. 1kg of sugar (either brown or white)
2. 2 liters of coconut milk (buy the coco milk in can)
3. shredded coconut
in a pan mix all together, stir in low heat til become sticky, then add the shredded coconut, approx. cooking time 1 hr. you will then have a shinny sticky sweety Chancacas/coconut candy/bokhayo.
Kit Wai says
hi , thanks for sharing the recipe .
May i know panela is it palm sugar ?
MR says
How did you shred the fresh coconut?
Did you remove the outer dark skin of the coconut before shredding?
I ate this sweet in Costa Rica last week,so delicious.
We make similar one in India but without cinnamon and lime zest.
Thanks for the recipe.
Erica Dinho says
Yes
Madison says
I have to bring a colombian snake for my Spanish presentation and think that these are going to turn out wonderful! Thank you so much for sharing!
Stacy says
I made these and they would not stick together.