Cocadasboliviancoconutcandies Recipes
COCADAS (BOLIVIAN COCONUT CANDIES)
Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb. In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays
Provided by kitty.rock
Categories Candy
Time 35m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
- Let rest for two or three minutes.
- Spread butter on a baking sheet to coat.
- Using two teaspoons, put small amounts of the mixture in the baking sheet.
- Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
- Yields 24 regular-size coconut candies.
Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 3.8, Cholesterol 11, Sodium 42.2, Carbohydrate 10.2, Fiber 0.5, Sugar 9.7, Protein 1.3
COCADAS
Steps:
- Preheat oven to 400 degrees F.
- In a medium mixing bowl, stir together coconut, cornstarch, condensed milk, almond extract, and vanilla extract. Let mixture sit for 3 to 5 minutes.
- Using 2 tablespoons, drop by heaping rounded spoonfuls onto parchment lined cookie sheet about 1-inch apart. Watching closely, bake for 15 to 20 minutes until lightly golden brown. Remove from oven and cool on wire rack.
- Using fine meshed sieve or sifter, dust with confectioners' sugar. Store loosely covered until ready to serve.
COCADA (BRAZILIAN COCONUT SWEET)
Cocada is a popular street food sold everywhere in Brazil. It's a sweet made with grated fresh coconut. There are many variations, this one with a hint of vanilla is one of them. Use the tin of condensed milk for measuring the sugar, as well.
Provided by Rita
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 55m
Yield 20
Number Of Ingredients 4
Steps:
- Combine condensed milk, sugar, coconut, and vanilla extract in a large saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens and becomes a little darker. If you find that the cocada is cooking too quickly, reduce heat to low and continue stirring.
- Once the mixture has thickened enough and feels heavy on the spoon, remove from heat and place spoonfuls on a piece of parchment paper.
- Let cool for about 30 minutes (cocada will harden a bit) and transfer to a sealed container.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 14 g, Cholesterol 6.7 mg, Fat 10.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 9.1 g, Sodium 30.1 mg, Sugar 11.7 g
COCADA (COCONUT CANDY)
A yummy recipe from the Caribbean island of Aruba. Traditionally cocada is served on broken bits of the coconut shell. I've included this in the southern category too, since coconut is grown and used in Florida!
Provided by Sharon123
Categories Candy
Time 40m
Yield 1 batch
Number Of Ingredients 4
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.
More about "cocadasboliviancoconutcandies recipes"
BOLIVIAN FOOD: 22 DISHES THAT YOUR TASTEBUDS NEED TO EXPERIENCE!
From southamericabackpacker.com
Author Sheree HookerPublished 2020-11-06Estimated Reading Time 7 mins
- Trucha. Bolivia might not have access to the ocean but the eastern part of Lake Titicaca, the highest freshwater lake in the world, sits in the La Paz region.
- Antichuchos. Although more known for being a Peruvian food, these delicious skewered beef hearts are also frequently enjoyed around Bolivia in the evenings.
- Silpancho. Silpancho is a popular Bolivian dish from the culinary capital of Cochabamba. Much like other dishes from the region, it is served in very big portions which means you are very unlikely to go hungry!
- Salteñas. Commonly seen in glass boxes by the roadside, salteñas are a popular snack in Bolivia. This type of baked empanada is readily available to buy first thing in the morning and often sold out by around midday.
- Sopa de maní. So my interesting fact for this article is that scientists believe that peanuts actually originated from Bolivia! Did you know that? Nope, me neither.
- Humintas. Sometimes also referred to as humitas, these corn snacks are commonly touted as one of the best street foods in South America. Made from fresh corn which has been ground with a batan, anise and cheese are then used to flavour the corn dough.
- Cuñapé. Cuñapé is literally a combination of my two favourite foods in the world: bread and cheese. Popular in eastern Bolivia, this cheesy bread is made from yucca starch, egg, white cheese, milk and salt.
- Chancho a la Cruz. Commonly eaten at parties, this Bolivian food only comes out when there is something to celebrate! This dish features a whole hog which is slow cooked on a cross.
- Tucumanas. Essentially the deep fried version of the salteña, these pastries contain more vegetables and less of a stew-like filling. They come in both meaty and vegetarian versions and are typically consumed around mid morning.
- Lomo Borracho. Another favourite of many is Lomo Borracho, a beef dish originating from Cochabamba. Translating to ‘drunken beef’, this dish features pan-fried steak slices which are cooked in a tasty beer broth.
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- Let it simmer uncovered for about 30 minutes or until thickened. Stir often with a wooden spoon to prevent the coconut mixture from sticking to the bottom of the pot.
- sing 2 spoons, drop small amounts of the mixture onto the baking sheets lined with parchment paper, spacing them 2 inches apart.
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