Postre De Cocada Recipes

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.

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.

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.