A street sweet from Colombia's coastal towns, cocada is made by briefly simmering grated coconut with condensed milk and sugar, then baking it into small mounds. Crisp on the outside and soft inside, it holds up well in a picnic basket.
Simmer the grated coconut with the condensed milk, sugar, cinnamon and salt in a pot, stirring constantly, for 8 minutes.
Remove from the heat and let cool for 5 minutes.
Spoon small mounds of the mixture onto a lined baking tray and bake in an oven preheated to 170°C for 12 minutes until the edges turn lightly golden.
Letting the mixture cool for 5 minutes before baking helps the mounds hold their shape better. Allergens: contains milk and dairy (condensed milk).
If you don't stir constantly while simmering, the coconut will stick and burn at the bottom of the pot.
Admin DadaGastro · verified in test kitchen8 dakikalık kaynatma sırasında sürekli karıştırmadığım için dibi biraz tuttu, yine de tepecikler fırında 12 dakikada güzel şekillendi. Bir dahaki sefere ocağı biraz daha kısarım.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.