COCADAS (BOLIVIAN COCONUT CANDIES)
Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb. In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays
Provided by kitty.rock
Categories Candy
Time 35m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 3.8, Cholesterol 11, Sodium 42.2, Carbohydrate 10.2, Fiber 0.5, Sugar 9.7, Protein 1.3
COCADA: EASY COCONUT BARK
Steps:
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
- Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
- Cool slightly, then cut into squares. Serve warm or at room temperature.
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.
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.
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
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 (COCONUT CUSTARD)
I haven't had the chance to try this yet. I wanted to post it here for safekeeping. I'm hoping it is the coconut custard recipe that I have been searching for.
Provided by Crafty Lady 13
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 553.2, Fat 31.8, SaturatedFat 20.1, Cholesterol 200.1, Sodium 135.4, Carbohydrate 62, Fiber 0.5, Sugar 55.6, Protein 7.8
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