Cocada With Fresh Corn Recipes

EASY VENEZUELAN COCADA

Steps:

• Place coconut meat, milk, sweetened condensed milk, vanilla, if using, in a blender. Blend until smooth, about 2-3 minutes.
• Strain the mixture through a fine sieve. NOTE: I like to add 1-2 tablespoons of coconut left in a fine sieve to the strained mixture for extra texture, but this is totally optional.
• Place the mixture in the blender again, add ice to your taste. Blend until ice is completely crushed.
• Serve. Sprinkle with cinnamon and drizzle with more sweetened condensed milk, if desired. Enjoy and transport yourself to the beautiful Venezuelan beaches.

COCADA WITH FRESH CORN

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.

COCADA (BRAZILIAN COCONUT SWEET)

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.

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.

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.