Cocada With Fresh Corn Recipes
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
COCADA WITH FRESH CORN
Provided by Christopher Idone
Categories dessert
Time 3h
Yield Eight to 10 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 48 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 41 grams, Sodium 66 milligrams, Sugar 41 grams, TransFat 0 grams
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.
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