POSTRE DE COCADA
This was posted within a discussion by B&B from Authentic Mexican, Rick Bayless, Morrow 1987. Since I would like to try it, I am posting it to the database.
Provided by Mysterygirl
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Hull and peel the coconut, reserving and straining the liquid.
- Grate the meat (it should be medium-fine).
- Measure the coconut liquid and add enough tap water to bring the total quantity to 1 cup.
- Place the grated coconut in a medium-size, heavy saucepan, stir in the liquid and sugar and set over medium heat.
- Cook, stirring frequently, until the coconut becomes transparent (it will look almost candied) and the liquid has reduced to a glaze, 20 to 30 minutes longer, to evaporate its liquid, then remove from the fire.
- Beat the yolks with the milk or cream, stir in several tablespoons of the hot coconut, then carefully stir the warm yolk mixture into the coconut remaining in the pan.
- Return to medium-low heat and stir constantly until lightly thickened, about 5 minutes.
- Scrape the cocada into an ovenproof serving dish.
- Spread the almonds onto baking sheet and toast in a 325 oven until lightly browned, about 10 minutes.
- Shortly before serving, heat the broiler.
- Dot the cocada with butter, run under the heat and let brown for a minute or so.
- Watch carefully: The sugar in the cocada will caramelized very quickly.
- Strew with the toasted almond slices and the dessert is ready to serve.
- Rick's Notes: After the egg-yolk mixture goes into the hot coconut, make sure the heat under your pan isn't too high, or the yolks can curdle.
- In no case should the coconut mixture come near a boil.
Nutrition Facts : Calories 495.7, Fat 33.7, SaturatedFat 23.6, Cholesterol 218.5, Sodium 25.7, Carbohydrate 46, Fiber 6.9, Sugar 37.9, Protein 6.8
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
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
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.
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