Cocada Coconut Custard Food

VEGAN COCONUT CUSTARD

Steps:

• In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.

BAKED COCONUT (COCADA DE FORNO)

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 (COCONUT CUSTARD)

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.

COCADA (COCONUT CANDY)

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)

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.

SPICY COCONUT CUSTARD

Steps:

• Preheat oven to warm 160C (315F).
• Put the spices, cream and 1 cup (250ml/8fl oz) water in a pan.
• Bring to a simmer then reduce heat to very low.
• Leave for 5 minutes to let the spices flavour the liquid.
• Add the sugar and coconut milk.
• Return to low heat and stir until sugar is dissolved.
• Whisk the eggs and egg yolks together.
• Pour the spiced mixture over the eggs and stir well.
• Strain- discard the whole spices.
• Pour the custard mixture into eight 1/2 cup dishes.
• Put the dishes in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dishes.
• Bake for 45- 50 minutes.
• Remove the custards from the pan and serve hot or chilled.

COCONUT CUSTARD

Steps:

• In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

CAMBODIAN COCONUT CUSTARD

Steps:

• Mix all ingredients well and place in a bowl in a preheated steamer. Steam for 30 minutes or until set. Refrigerate and serve cold.

OLD-FASHIONED COCONUT CUSTARD

Steps:

• Combine milk and sugar in pan, stir over heat until sugar is dissolved.
• Place egg and cream in a bowl, beat, add condensed milk and warm milk mixture.
• Pour into greased ovenproof dish (8 cup)and sprinkle with coconut.
• Place baking dish with enough hot water to come half-way up the sides of the dish.
• Bake in a moderate oven/180°C until set.

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.