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| Cocada queimada in Salvador, Bahia...extra yummy! |
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| Cocada queimada in Salvador, Bahia...extra yummy! |
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| Cocada made with condensed milk. |
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).
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| Dona EugΩnia makes a fantastic cocada puxa in Ipanema! | It took me several days to finish this cup of cocada puxa! |
Also known as cocada puxa-puxa, this one is my favorite.
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.
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!