Cocada Amarela Yellow Coconut Pudding Food

COCADA AMARELA --YELLOW COCONUT PUDDING

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.

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.

QUICK AND EASY COCONUT BARK ("COCADA")

Steps:

• Preheat the oven to 350 degrees F.
• Spray an 8 by 8-inch glass baking dish with nonstick cooking spray.
• Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature.

PULIGI - SAMOAN COCONUT PUDDING

Steps:

• In a saucepan over medium heat place 1 cups sugar & allow to dissolve into syrup. Reduce heat and still stirring add coconut milk (Attention! Caramelized sugar and coconut will bubble and it's really hot!). Don't stop to stir until sugar is melted and the syrup is smooth. Set aside to cool.
• In a bowl mix all dry ingredients together.
• In another bowl mix all wet ingredients including coconut caramel (it you like reserve ¼ cup for the glaze) combing them well together.
• Add flour mixture to liquid mixture.
• Pour batter in a greased mold.
• Cooking method in oven with foil; Cover the butter with a greased aluminum foil and bake in pre-heated oven at 350°F/180°C for about 1 hour.
• Cooking method in oven with boiling water; Bake in pre-heated oven where you placed a fire resistant bowl with hot water at 350°F/180°C for about 45-55 minutes.
• Cooking method in steamer; This takes 1-1 ½ hours.
• Take puligi out only when ready (wooden stick test) and glaze it brushing the reserved coconut caramel (option) on it.
• Enjoy this warm (but not hot) with vanilla ice cream, cold with hot custard or simply plain.
• Enjoy.

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.