(Coconut Desserts)

Traditional Cocada

1 lb grated coconut

1 lb sugar

1 cup water

Dissolve sugar in water and boil the mixture until it spins a thread (I use a candy thermometer; 232 to 234 F). Remove syrup from heat and add the grated coconut. Stir well until it becomes sugary. Pour onto a buttered platter (a marble pizza stone is great for that purpose) and let cool, then cut into squares (about two inches). Pictured above are three different types of cocadas: the ones on the left are made with condensed milk (see recipe below), the dark ones are chocolate cocadas, and the ones on the right are made with passion fruit.

cocada queimada.jpg (48752 bytes) cocadaqueimadabahia.jpg (81176 bytes)

Cocada Queimada

Also known as cocada puxa-puxa, this one is my favorites. I had the one on the left in Rio and bought a cup of the one on the right on the street in Salvador, Bahia. They were both fabulous.

1 lb grated coconut

1 cup water

1 lb dark brown sugar

1 stick cinnamon

4 or 5 whole cloves

Prepare a thin syrup by dissolving brown sugar in the water with cinnamon and cloves over medium heat. Add coconut and cook over low heat until it thickens. Remove to a glass bowl and let cool to serve.

Cocada with Condensed Milk

1 can sweetened condensed milk

2 equal measures of sugar (use the empty can to measure the sugar)

1 lb freshly grated coconut (or frozen grated coconut, which you can find in Latino markets; it tastes very much like fresh coconut)

1 can evaporated milk

Mix all ingredients together. Cook in low heat stirring constantly until you can see the bottom of the pan. Cook for another 2 minutes or so. Pour onto a greased marble pizza stone. Let cool and cut into two-inch squares (yields about 20 cocadas). Thanks for the recipe, Dorinha!

Cocada with Condensed Milk Version 2

Here's another recipe for cocada with condensed milk. This one comes courtesy of Laurie Ellen Green from Cookeville, TN.

2 2/3 cups shredded coconut

3/4 cup sweetened condensed milk

1 egg

1/4 tsp almond extract

Mix these ingredients together. Let sit for 2-3 minutes. While you wait, butter your cookie sheet. (Remember to do this between batches.) Take two teaspoons and drop small amounts onto the cookie sheet. Cook at 325 for 15-20 minutes. They will become lightly browned on the top, edges, and bottom. (Don't let them get too done, 'cause they burn easily.) Let cool on the sheet one minute before removing.

Maria's Cookbook