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Chancacas (Colombian-Style Coconut Candy)

Chancacas (Colombian-Style Coconut Candy)

Erica Dinho
5 from 16 votes


  • 5 cups of shredded coconut
  • 2 cups of water
  • 16 oz of panela
  • Zest of 1 lime
  • 2 cinnamon sticks


  • 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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