ANGOLAN COCONUT DESSERT (COCADA ANGOLANA)
ZWT7 Africa. An intensely sweet dessert. Pretty much coconut candy. If you love shredded coconut, you'll be in heaven. Make sure to add plenty of cinnamon; the warm spice rounds out the flavor. From, globaltableadventure.com.
Provided by UmmBinat
Categories Candy
Time 45m
Yield 4-5 , 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot over medium heat, cook water sugar, and cloves. Stir until dissolved. Heat until mixture reaches soft-ball stage on a candy thermometer (about 240F).
- Using a spoon carefully discard cloves.
- Add coconut and milk. The mixture will clump. Continue to stir until smooth. Simmer for a few minutes.
- Spoon into serving dishes and refrigerate at least 30 minutes.
- Sprinkle with cinnamon. Serve chilled.
Nutrition Facts : Calories 1016.7, Fat 58.4, SaturatedFat 50.6, Cholesterol 9.2, Sodium 78.9, Carbohydrate 127.4, Fiber 15.6, Sugar 110.8, Protein 8.9
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
COCADA (COCONUT CANDY)
A yummy recipe from the Caribbean island of Aruba. Traditionally cocada is served on broken bits of the coconut shell. I've included this in the southern category too, since coconut is grown and used in Florida!
Provided by Sharon123
Categories Candy
Time 40m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a saucepan combine brown sugar and water.
- Simmer gently on low heat until mixture forms a thick syrup. Have a cup of cold water ready. Drop a little of the boiling syrup into it. When the syrup can be gathered up in the fingers as a soft ball, remove the saucepan from the heat.
- Stir in coconut and lime juice immediately.
- Turn out on a lightly buttered platter and spread to cool.
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 AMARELA --YELLOW COCONUT PUDDING
Make and share this Cocada Amarela --Yellow Coconut Pudding recipe from Food.com.
Provided by Chef Jean
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Open the coconut, cut it in easy to handle pieces and grate about half of it (about 2 cups worth).
- Combine the sugar, water and cloves in a small saucepan and bring to a boil, stirring constantly. Once it boils, stop stirring and allow to continue boiling until it reaches the temperature of 230 degrees on a candy thermometer. This may take quite a while.
- Reduce the heat to low. With a slotted spoon remove and discard the cloves. Add the grated coconut, a little bit at a time, and mix well. Continue to cook, stirring frequently, for about 10 minutes. The coconut should become translucent. Remove from heat.
- Beat the egg yolks until they thicken slightly, for about 1 minute. Stir in about 1/2 cup of the syrup and mix. Pour this mixture into the saucepan with the remaining syrup and stir together thoroughly.
- Cook over moderate heat for about 10 minutes, stiring frequently, until the pudding thickens enough to pull away from the bottom and sides of the pan. Spoon the pudding into individual serving plates. Let cool, sprinkle with ground cinnamon and serve.
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