Mexican cuisine · Desserts & Sweets

Cocada

Shredded coconut simmered thick in milk and sugar, mounded into peaks and baked until golden.

Ingredients · for 6 servings

• 300 g shredded coconut
• 1 can sweetened condensed milk (397 g)
• 250 ml whole milk
• 80 g sugar
• 2 egg yolks
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Preheat the oven to 180°C and line a baking sheet with parchment paper.
2. Bring the whole milk, sugar, cinnamon stick and salt to a boil in a wide pot and stir in the shredded coconut.
3. Cook over medium heat for 12–15 min., stirring constantly, until the mixture is thick and pulls away from the bottom of the pot when stirred; remove the cinnamon stick.
4. Remove the pot from the heat, stir in the sweetened condensed milk and vanilla extract, and let the mixture cool for 10 min.
5. Stir in the egg yolks and use two spoons to shape about 20 compact mounds, spaced apart, on the baking sheet.
6. Bake for 15–18 min., until the tips are golden brown, let cool on the sheet and serve at room temperature.