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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)
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
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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.
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2
In medium bowl, whisk together egg yolks, coconut milk, vanilla, and salt; set aside.
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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.
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4
Stir in coconut, then stir in egg yolk mixture.
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5
Cook over medium heat, stirring occasionally, until mixture is thick and pudding-like and just coats the coconut shreds, 12 to 15 minutes.
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6
Scrape coconut mixture into prepared baking pan and bake until edges look crisp and dark golden, 35 to 45 minutes.
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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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