Postre De Cocada Recipes

POSTRE DE COCADA

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.

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 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.

GRILLED ROADSIDE CHICKEN WITH KNOB ONIONS

Steps:

• In a small bowl, mix together all the marinade ingredients.
• Heat one side of a bass grill to medium. If you have a grill with charcoal, let it burn until the charcoal is covered with white ash and about medium hot.
• While the grill is heating remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone (or sometimes I save to make homemade stock!).
• Open the bird onto your work surface, breast side up. Make sure that the legs returned inward. Using your fist or mallet, wallop the bird on the breast, hard enough to dislodge the bones and flatten out the breast. (Reserve a little to baste with while cooking.
• Smear both slides of the chicken with the marinade. Lay over indirect heat on the grill. Cook, basting from time to time with remaining marinade until the juices run clear when a thigh is pierced deeply with a fork. If cooking on a gas grill, it will take about 45 minutes, if only a charcoal grill more like 1 hour 15 minutes - 1 hour 30 minutes, depending on size of chicken.
• About 10 minutes before the chicken is ready, put the knob onions on the grill, turning frequently until softened and browned.

POSTRE DE MANGO (MANGO DESSERT)

Steps:

• Gently dissolve gelatin in warm water. Purée the mango flesh. Add the cream, sour cream, lime juice, and gelatin to the mangoes. Process or blend. Add the honey to desired sweetness.
• Pour into serving bowl and chill. Serve garnished with thin slices of lime and mango.

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.

COCADA HORNEADA

Steps:

• Boil the grated coconut in coconut juice and sugar for about 10 minutes.
• Add the milk.
• Stir and continue cooking until you can see the bottom of the pot.
• Whip the egg yolks with the rum and add them to the above mixture.
• Let them boil for 10 more minutes.
• Empty the mixture (cocada).
• into a glass, oven-safe mold or casserole dish.
• Garnish with almonds and raisins.
• Sprinkle with cinnamon.
• Bake on medium heat until golden (about 15 minutes).