Cocada (Coconut Bark)

Notes:

This is a rather sweet dessert; don't be tempted to substitute sweetened coconut. The unsweetened variety can be found in the organic aisle of many supermarkets or at health food stores. The recipe also calls for coconut milk: do not substitute cream of coconut.

Cocada will keep in an airtight container for one week.

Cocada (Coconut Bark)

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About This Recipe

Yield:8 to 10
Active time:20 minutes
Total time:1 hour, 20 minutes
Special equipment:8- by 8-inch square baking pan, parchment paper, medium heavy-bottomed saucepan, candy thermometer, cooling rack
This recipe appears in: Dulces: Cocada (Coconut Bark)

Ingredients

  • Baking spray
  • 6 large egg yolks, at room temperature
  • 1 (13.5 ounce) can coconut milk (See Notes)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup water
  • 4 cups unsweetened coconut flakes (See Notes)

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 375°F. Lightly spray an 8- by 8-inch cake pan with baking spray. Line pan with parchment paper or heavy-duty foil lengthwise with one sheet, then crosswise with a second sheet to create a sling; spray once again—generously—with baking spray.

  2. 2

    In medium bowl, whisk together egg yolks, coconut milk, vanilla, and salt; set aside.

  3. 3

    Stir sugar and water together in medium heavy-bottomed saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238-240°F on candy thermometer, 5 to 7 minutes.

  4. 4

    Stir in coconut, then stir in egg yolk mixture.

  5. 5

    Cook over medium heat, stirring occasionally, until mixture is thick and pudding-like and just coats the coconut shreds, 12 to 15 minutes.

  6. 6

    Scrape coconut mixture into prepared baking pan and bake until edges look crisp and dark golden, 35 to 45 minutes.

  7. 7

    Transfer to cooling rack and cool completely in baking dish, about 1 to 2 hours. Pull cocada out, remove and discard parchment, and cut into squares using a lightly oiled sharp knife. Serve.

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