BAKED COCONUT (COCADA DE FORNO)
One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It is so delicious that I had to experiment with it back in my American kitchen. I have to admit I am very happy with the final result and I think you will be, too. This is an unpretentious and easy dessert to assemble. You can prepare everything in advance and just bake it on the day of serving.
Provided by Leticia Moreinos Schwartz
Categories Mixer Dessert Bake Kid-Friendly Coconut Party Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F. Lightly grease a baking dish with some spray.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and creamy at medium speed, about 5 minutes. Add the eggs, one at a time, and continue to mix. Scrape the sides of the bowl after each addition.
- Add the coconut milk, sweetened condensed milk, and Malibu and continue to mix at medium speed until the batter is well blended, about 1 minute. Add the coconut and mix until it is all incorporated, although the batter will look grainy.
- Fold the flour in with a rubber spatula. Spread the batter into the prepared baking dish. You can keep this in the refrigerator, covered with plastic wrap, up to 2 days ahead of time.
- Bake in the oven until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes. Remove it from the oven and let it rest for 10 minutes.
- Serve with a scoop of lemon sorbet.
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.
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 (BRAZILIAN COCONUT SWEET)
Cocada is a popular street food sold everywhere in Brazil. It's a sweet made with grated fresh coconut. There are many variations, this one with a hint of vanilla is one of them. Use the tin of condensed milk for measuring the sugar, as well.
Provided by Rita
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 55m
Yield 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 14 g, Cholesterol 6.7 mg, Fat 10.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 9.1 g, Sodium 30.1 mg, Sugar 11.7 g
BAKED COCONUT FRENCH TOAST
Such a nice recipe for Sunday mornings. Make it Saturday evening and Sunday morning just pop it in the oven!
Provided by Andree Vaillancourt
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 8
Number Of Ingredients 7
Steps:
- Spray the inside of a 9x13-inch baking dish with cooking spray.
- Arrange bread slices in a single layer in the prepared baking dish.
- Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
- Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
- Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 72.5 g, Cholesterol 0.4 mg, Fat 7.8 g, Fiber 2.9 g, Protein 16.9 g, SaturatedFat 4 g, Sodium 737.2 mg, Sugar 17.2 g
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