Tropical Coconut Delight Recipe

Prepare pan

Line an 8x8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal; lightly grease parchment with 1 teaspoon butter.

In a heavy-bottomed medium saucepan combine 3 cups shredded coconut, 1 cup granulated sugar, and 1 cup sweetened condensed milk. Stir to combine and let sit 2 minutes so coconut absorbs some moisture.

Place saucepan over medium heat. Add 2 tablespoons butter and 1 teaspoon fine sea salt. Cook, stirring constantly with a heatproof spatula, scraping the bottom, until mixture thickens and comes away slightly from the pan, about 10–14 minutes. Mixture should be glossy and hold shape when dropped from the spatula.

Remove from heat and stir in 1 teaspoon vanilla extract. Immediately transfer the mixture to the prepared pan and use an offset spatula to press it evenly to about 3/4-inch thickness. Allow to cool at room temperature 20–30 minutes, then refrigerate 15 minutes to set firmly.

When set, lift block from pan using parchment overhang and slice into 8 equal bars (or small squares). Keep at room temperature while preparing other components; cocada can also be reheated briefly in a warm oven (300°F/150°C for 5 minutes) if you prefer warm bars.

Place 1 cup granulated sugar and 2 tablespoons water in a medium, dry heavy-bottomed saucepan. Without stirring, swirl pan gently to wet sugar evenly. Cook over medium-high heat until sugar melts and turns amber — watch closely to avoid burning, about 6–8 minutes. If crystals form on the sides, brush them down with a wet pastry brush.

When sugar reaches a deep amber color, remove pan from heat and carefully add 1 cup heavy cream in a slow stream while whisking (mixture will bubble vigorously). Return pan to low heat and whisk until smooth, about 1 minute.

Stir in 2 tablespoons butter, 1 teaspoon vanilla extract, and 1 teaspoon fine sea salt until butter melts and sauce is glossy. Let cool 5–10 minutes to thicken slightly before drizzling. If sauce becomes too thick, warm gently over low heat and stir in a teaspoon or two of cream to loosen.

Prepare pineapple: trim top and bottom, then slice away skin and eyes. Cut pineapple into 6–8 spears or 1-inch-thick rings, depending on preference (rings grill quickly; spears are easier to plate).

In a small bowl, whisk together 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon oil (or melted coconut oil) to make a glaze.

Preheat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Brush pineapple pieces on both sides with the cinnamon-sugar glaze.

Grill pineapple 2–3 minutes per side until caramelized and grill marks appear. Remove from heat and, if using, squeeze half a lime over the warm pineapple to brighten flavor.

Warm the cocada if desired: place bars on a baking sheet and warm in a 300°F (150°C) oven for 4–6 minutes until slightly soft but not melted.

Place one warm cocada bar on each plate. Top each with 1 grilled pineapple piece (or 1–2 rings), then add a generous drizzle (about 2 tablespoons) of the warm caramel sauce over the coconut bar and pineapple.

Add one scoop of Häagen-Dazs vanilla ice cream beside or atop the pineapple. Garnish with toasted shredded coconut (sprinkle 1/2 tablespoon per plate) and a mint leaf if using.

Serve immediately so ice cream softens against the warm coconut bar and caramel. Leftover caramel keeps refrigerated in a sealed container for up to 2 weeks; reheat gently before using.