Cocada With Fresh Corn Recipes

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.

EASY VENEZUELAN COCADA

Steps:

• Place coconut meat, milk, sweetened condensed milk, vanilla, if using, in a blender. Blend until smooth, about 2-3 minutes.
• Strain the mixture through a fine sieve. NOTE: I like to add 1-2 tablespoons of coconut left in a fine sieve to the strained mixture for extra texture, but this is totally optional.
• Place the mixture in the blender again, add ice to your taste. Blend until ice is completely crushed.
• Serve. Sprinkle with cinnamon and drizzle with more sweetened condensed milk, if desired. Enjoy and transport yourself to the beautiful Venezuelan beaches.

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 (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.

COCADA WITH FRESH CORN

Steps:

• In a heavy saucepan, combine the coconut milk, vanilla bean and sugar, and simmer over medium heat, stirring from time to time, until the sugar dissolves.
• Add two and a half cups of the shredded coconut and simmer for seven to eight minutes to extract the flavors. Pour in the milk.
• Husk the corn and remove all the silk. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. Add the kernels to the coconut mixture. With a small spoon, scrape the pulp from the cobs into the saucepan. Bring the mixture to a boil, reduce the heat and simmer, stirring often, for about 20 minutes, or until the mixture thickens.
• In a small bowl, beat the egg yolks lightly. Remove the saucepan from the heat and whisk in the egg yolks. Pour the mixture into a large bowl and let cool. Cover and refrigerate for two hours.
• Meanwhile, preheat the oven to 275 degrees.
• On a baking sheet, spread out the remaining quarter cup of grated coconut in a single layer. Toast in the oven for 10 minutes, or until golden. Reserve.
• When the cocada is chilled, beat the egg whites with an electric mixer until they are stiff and glossy. Using a rubber spatula, lightly fold the whites into the cocada. Turn into a serving dish and sprinkle with the toasted coconut.