Although cocadas vary greatly from country to country the Mexican version resembles a macaroon. Flakes and flakes of coconut are mixed with condensed milk to form airy poufs of sugary sweetness that then get baked. The end result is a concoction with a crunchy outside and a soft, chewy gooey center. Yum.
So for this version I decided to nix the traditional condensed milk and use a vegan version making the dish dairy free. If you want to go nut free as well, to skip the walnuts as they are totally optional. Trust me the vegan version is just as sweet, just as gooey, just as coconutty and just as delicious as the traditional version. Continue reading