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    You are in: Home / Recipes / Postre de Cocada Recipe
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    Postre de Cocada

    Postre de Cocada. Photo by Kathy228

    1/1 Photo of Postre de Cocada

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Mysterygirl's Note:

    This was posted within a discussion by B&B from Authentic Mexican, Rick Bayless, Morrow 1987. Since I would like to try it, I am posting it to the database.

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    My Private Note



    Units: US | Metric

    • 1 medium fresh coconut, with lots of liquid inside (1 3/4 pound)
    • 1 cup sugar
    • 1 1/2 tablespoons good-quality sweet sherry or 1 1/2 tablespoons dry sherry
    • 6 large egg yolks
    • 3 tablespoons milk or 3 tablespoons whipping cream
    • 1/2 cup sliced almonds
    • 1 1/2 tablespoons unsalted butter, cut into small bits


    1. 1
      Hull and peel the coconut, reserving and straining the liquid.
    2. 2
      Grate the meat (it should be medium-fine).
    3. 3
      Measure the coconut liquid and add enough tap water to bring the total quantity to 1 cup.
    4. 4
      Place the grated coconut in a medium-size, heavy saucepan, stir in the liquid and sugar and set over medium heat.
    5. 5
      Cook, stirring frequently, until the coconut becomes transparent (it will look almost candied) and the liquid has reduced to a glaze, 20 to 30 minutes longer, to evaporate its liquid, then remove from the fire.
    6. 6
      Beat the yolks with the milk or cream, stir in several tablespoons of the hot coconut, then carefully stir the warm yolk mixture into the coconut remaining in the pan.
    7. 7
      Return to medium-low heat and stir constantly until lightly thickened, about 5 minutes.
    8. 8
      Scrape the cocada into an ovenproof serving dish.
    9. 9
      Spread the almonds onto baking sheet and toast in a 325 oven until lightly browned, about 10 minutes.
    10. 10
      Shortly before serving, heat the broiler.
    11. 11
      Dot the cocada with butter, run under the heat and let brown for a minute or so.
    12. 12
      Watch carefully: The sugar in the cocada will caramelized very quickly.
    13. 13
      Strew with the toasted almond slices and the dessert is ready to serve.
    14. 14
      Rick's Notes: After the egg-yolk mixture goes into the hot coconut, make sure the heat under your pan isn't too high, or the yolks can curdle.
    15. 15
      In no case should the coconut mixture come near a boil.

    Ratings & Reviews:

    • on April 16, 2007


      Very delicioso. But since I've never made or seen this before, I wasn't sure what the outcome would be. There are a lot of desserts (postre) cocada on the internet, but none like this that I could find. It tastes like a custardy, pudding-ey, macaroon dessert. Very different, very luscious and rich. I chilled it (it's better cold) and served it with cream poured over. Edited: It significantly firmed-up overnight in the fridge. It's also less sweet. The recipe doesn't say, but I think the cocada should be refrigerated for at least 24-hrs before toasting and serving. I love this stuff! BTW - I used triple sec instead of sherry. Thanks Mysterygirl.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Postre de Cocada

    Serving Size: 1 (104 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 495.7
    Calories from Fat 303
    Total Fat 33.7 g
    Saturated Fat 23.5 g
    Cholesterol 218.4 mg
    Sodium 25.7 mg
    Total Carbohydrate 45.9 g
    Dietary Fiber 6.8 g
    Sugars 37.9 g
    Protein 6.8 g

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