Cocada Easy Coconut Bark Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes. Cool slightly, then cut into squares. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F.
• Spray an 8 by 8-inch glass baking dish with nonstick cooking spray.
• Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature.

Steps:

• In a saucepan combine brown sugar and water.
• Simmer gently on low heat until mixture forms a thick syrup. Have a cup of cold water ready. Drop a little of the boiling syrup into it. When the syrup can be gathered up in the fingers as a soft ball, remove the saucepan from the heat.
• Stir in coconut and lime juice immediately.
• Turn out on a lightly buttered platter and spread to cool.

Steps:

• Preheat the oven to 350°F. Spray a 13 x 9-inch glass baking dish with nonstick cooking spray.
• Mix the coconut and condensed milk in a bowl until well blended. Spread the mixture out in the prepared baking dish and bake for 20 minutes, or until the coconut is evenly browned and dark and crisp at the edges. Cool slightly, and then cut into squares. Serve warm or at room temperature.

Steps:

• In uncovered 2-quart saucepan simmer sugar, water and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut; cook, uncovered, about 5 minutes or until syrup is nearly absorbed, stirring frequently.
• Stir in 2 1/2 cups of the milk; cook until mixture is hot. In bowl beat eggs with remaining 1/2 cup milk. Stir about 1 cup of the hot mixture into egg mixture; return to saucepan. Cook and stir until mixture thickens slightly but does not boil. Stir in vanilla.
• Pour into a 1-1/2 quart bowl or individual serving dishes; chill.
• Top with whipped cream and garnish with almonds, if desired.

Steps:

• Preheat the oven to 350˚F. Lightly grease a baking dish with some spray.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and creamy at medium speed, about 5 minutes. Add the eggs, one at a time, and continue to mix. Scrape the sides of the bowl after each addition.
• Add the coconut milk, sweetened condensed milk, and Malibu and continue to mix at medium speed until the batter is well blended, about 1 minute. Add the coconut and mix until it is all incorporated, although the batter will look grainy.
• Fold the flour in with a rubber spatula. Spread the batter into the prepared baking dish. You can keep this in the refrigerator, covered with plastic wrap, up to 2 days ahead of time.
• Bake in the oven until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes. Remove it from the oven and let it rest for 10 minutes.
• Serve with a scoop of lemon sorbet.