Cocadas
Ingredients
- 250 gCoconut meat (finely grated)
- 200 mlWhole sweetened condensed milk
- 1 pcEgg (beaten)
- 1 tspVanilla extract
- 1 pinchGray sea salt
- 10 gUnsalted butter (for the tray)
Method
A coconut treat with a golden, crispy exterior and a dense, soft heart. The aroma of caramelized sugar and toasted coconut fills the air as soon as the oven opens.
- 1
In a mixing bowl, combine the finely grated coconut with the sweetened condensed milk. The texture should be sticky and compact, like a dough that holds together when pressed.
- 2
Incorporate the beaten egg, vanilla extract, and a small pinch of salt. Mix vigorously until the egg is completely absorbed by the coconut mass.
- 3
On a buttered baking sheet, form small mounds about the size of a walnut. Space them out well. They should not spread but hold their shape on the tray.
- 4
Bake at 180°C. Watch the color: the coconut tips should turn light brown and the bottom should be golden. Upon removal, the cocadas will still be soft, which is normal.
Frequently asked questions
How do you get this dish right?
- Wait until completely cooled before removing them, otherwise they will crumble.
- If the mixture is too liquid, add a handful of coconut; it should coat the spoon without running.
How long does this dish keep?
Keep for 5 days in an airtight container at room temperature.
