Cocada Recipes

QUICK AND EASY COCONUT BARK ("COCADA")

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.

COCADAS RECIPE (COCONUT MACAROONS WITH DULCE DE LECHE AND CHOCOLATE)

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the sweetened condensed milk, cornstarch, egg whites, and vanilla. Stir in the coconut until well combined.
• If the dulce de leche is cold, microwave it for a few seconds until it is softened and can be stirred easily.
• Mix the dulce de leche into the coconut mixture. The mixture will be sticky, but you should be able to mold it into rounds. Cover the mixture and chill for about 30 minutes.
• Position a rack in the center of the oven and preheat to 350 F. With a tablespoon or a small ice cream scoop, make golf ball size mounds, about 1-ounce each. With damp hands, squeeze each mound together lightly until it sticks together, then shape into a ball. Place them on a single baking sheet lined with parchment, wax paper, or a silicone baking mat.
• Bake the cocadas until they are just starting to turn golden brown, 18 to 20 minutes, rotating the tray half way through cooking time. Let cool completely.
• Place the chocolate and vegetable shortening in a heat proof bowl, and place the bowl over a pot of gently simmering water. Stir until chocolate is melted. Alternatively, microwave in short 10 to 15 second bursts, stirring between each burst, until the chocolate is smooth and melted.
• Dip each cocada into the chocolate to coat the bottom of the cookie, then return it to the baking sheet. Chill until chocolate is set. Store cocodas in an airtight container for up to one week, or freeze them for up to one month.

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)

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.

COCADAS (BOLIVIAN COCONUT CANDIES)

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.

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.

COCADA (COCONUT CUSTARD)

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.

COCADA

Steps:

• Combine the sugar and water in a small heavy pot. Place the pot over medium heat and cover; when you hear the mixture boiling, remove the lid (the steam helps to prevent the sugar from crystallizing). Continue cooking without stirring, until it begins to turn golden. At this point, you can swirl the caramel around so that it caramelizes evenly, and then continue cooking until it is a dark caramel color.
• Remove from the heat and add the coconut water, whisking or stirring carefully because it will sizzle and steam, and then return to the heat. Once the caramel is smooth again, add the shaved coconut and salt and bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook, stirring, until it starts to thicken and you can see the bottom of the pot when scraped with a spoon, about 40 minutes. Remove from the heat and add the lime zest.
• Let sit until cool enough to handle, moisten your hand with a little bit of water, then shape into little pyramids. These will be a bit sticky, so put a piece of parchment paper underneath them. Store in an airtight container in a cool, dry area for up to 1 month.