Cocada With Fresh Corn Recipes

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.

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.

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.