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 HORNEADA
This was posted in the Discussion forums by B&B, I am just putting in the database so that I can add it to my cookbook. I am guessing that medium heat in an oven is about 350 degrees.
Provided by Mysterygirl
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the grated coconut in coconut juice and sugar for about 10 minutes.
- Add the milk.
- Stir and continue cooking until you can see the bottom of the pot.
- Whip the egg yolks with the rum and add them to the above mixture.
- Let them boil for 10 more minutes.
- Empty the mixture (cocada).
- into a glass, oven-safe mold or casserole dish.
- Garnish with almonds and raisins.
- Sprinkle with cinnamon.
- Bake on medium heat until golden (about 15 minutes).
Nutrition Facts : Calories 716, Fat 33.9, SaturatedFat 26.9, Cholesterol 150.1, Sodium 59.8, Carbohydrate 69.8, Fiber 7.6, Sugar 57.6, Protein 7.5
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.
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
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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