Cocada (Coconut Bark) Recipe
This cocada is gooey and even custardy, with a caramelized, chewy surface and bottom and the unmistakable fleshy crunch of coconut.
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.
- Yield:8 to 10
- Active time: 20 minutes
- Total time:1 hour, 20 minutes
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)
Directions
-
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.
In medium bowl, whisk together egg yolks, coconut milk, vanilla, and salt; set aside.
-
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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