POSTRE DE COCADA
This was posted within a discussion by B&B from Authentic Mexican, Rick Bayless, Morrow 1987. Since I would like to try it, I am posting it to the database.
Provided by Mysterygirl
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Hull and peel the coconut, reserving and straining the liquid.
- Grate the meat (it should be medium-fine).
- Measure the coconut liquid and add enough tap water to bring the total quantity to 1 cup.
- Place the grated coconut in a medium-size, heavy saucepan, stir in the liquid and sugar and set over medium heat.
- Cook, stirring frequently, until the coconut becomes transparent (it will look almost candied) and the liquid has reduced to a glaze, 20 to 30 minutes longer, to evaporate its liquid, then remove from the fire.
- Beat the yolks with the milk or cream, stir in several tablespoons of the hot coconut, then carefully stir the warm yolk mixture into the coconut remaining in the pan.
- Return to medium-low heat and stir constantly until lightly thickened, about 5 minutes.
- Scrape the cocada into an ovenproof serving dish.
- Spread the almonds onto baking sheet and toast in a 325 oven until lightly browned, about 10 minutes.
- Shortly before serving, heat the broiler.
- Dot the cocada with butter, run under the heat and let brown for a minute or so.
- Watch carefully: The sugar in the cocada will caramelized very quickly.
- Strew with the toasted almond slices and the dessert is ready to serve.
- Rick's Notes: After the egg-yolk mixture goes into the hot coconut, make sure the heat under your pan isn't too high, or the yolks can curdle.
- In no case should the coconut mixture come near a boil.
Nutrition Facts : Calories 495.7, Fat 33.7, SaturatedFat 23.6, Cholesterol 218.5, Sodium 25.7, Carbohydrate 46, Fiber 6.9, Sugar 37.9, Protein 6.8
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
EL POSTRE
Make and share this El Postre recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine first 3 ingredients over ice, top up with milk or cream to serve.
Nutrition Facts :
POSTRE DE MANGO (MANGO DESSERT)
This dessert is best made not too sweet. This allows the natural flavour of the mango to come through.
Provided by Chef Cris Mendez
Categories Gelatin
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Gently dissolve gelatin in warm water. Purée the mango flesh. Add the cream, sour cream, lime juice, and gelatin to the mangoes. Process or blend. Add the honey to desired sweetness.
- Pour into serving bowl and chill. Serve garnished with thin slices of lime and mango.
Nutrition Facts : Calories 381.3, Fat 33.6, SaturatedFat 20.8, Cholesterol 117.1, Sodium 47.1, Carbohydrate 18.8, Fiber 1.6, Sugar 12.7, Protein 4.7
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