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Anyone who loves coconut will love this easy creamy baked coconut dessert recipe!
This recipe has been adapted from Claudia Daibes’s recipe.
Mix everything and bake in the oven. Easy and very fast, perfect for those who do not know how to prepare elaborated desserts but want to impress everyone.
This Creamy baked coconut dessert recipe can also be served in individual portions, ideal for a party, or in a large ovenproof glass dish, perfect for family lunch.
This coconut dessert has a crunchy and creamy crust to be eaten with a spoon.
The fine-grated fresh coconut gives more flavour and creaminess to the coconut. It reminds the taste of quindim. Thick grated gives a crunchy texture and rustic look.
There are hundreds of “cocadas” recipes, from the typical hard, the sweet condensed milk balls (Brazilian famous beijinhos – little kisses) to the ones which are almost the creamy texture of flan. This recipe is the creamy texture of the flan version.
What is cocada?
Cocada is a traditional coconut dessert found in many parts of Latin America. They are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, Dominican Republic, Mexico, Panama, Venezuela, and Ecuador.
Made with eggs and shredded coconut, they are oven-baked but are served at room temperature to provide a chewy and soft texture.
In Brazil, cocada is traditionally originating from the northeast of the country. They are often long and thin rather than round and are sold in the streets.
My grandma used to make the best one, but unfortunately, I do not have her recipe, but I promise to share it here if I figure out a similar one.
One variation of cocada in Brazil is the “black cocada” (Portuguese: Cocada preta), made with brown sugar and slightly burnt coconut.
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- 5 Eggs
- 1 ½ tbsp Butter - melted – room temperature
- 3 cups Sugar
- 300 g Coconut - freshly grated or when using dried grated add 1 ½ cup boiling water
- Preheat the oven to 180ºC/355ºF.
- Whisk the eggs with the butter, then add sugar until the beat is ivory coloured.
- Add the grated coconut gradually, mixing well with a spatula after each addition until it is a smooth mixture.
- Transfer to a greased glass baking dish and bake for about 30-40 minutes or until the cone is golden brown – the coconut will have a crispy surface and a creamy center.
- Note: This dessert can also be served in individual portions (add to individual ramekins), ideal for a party.
- Remove from oven and serve warm, or at room temperature.
- When using frozen grated coconut, thaw in the refrigerator overnight or soak the package in hot water for 30 minutes.
- When using dried grated coconut, make sure to mix it with boiling water. For each 100g of dried grated coconut, use ½ cup of boiling water. The dried grated coconut (without the boiling water) is NOT suitable for this recipe; the coconut is dry and tasteless.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook Share on Twitter
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