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.
- Hull and peel the coconut, reserving and straining the liquid.
- Grate the meat (it should be medium-fine).
- Measure the coconut liquid and add enough tap water to bring the total quantity to 1 cup.
- Place the grated coconut in a medium-size, heavy saucepan, stir in the liquid and sugar and set over medium heat.
- 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.
- 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.
- Return to medium-low heat and stir constantly until lightly thickened, about 5 minutes.
- Scrape the cocada into an ovenproof serving dish.
- Spread the almonds onto baking sheet and toast in a 325 oven until lightly browned, about 10 minutes.
- Shortly before serving, heat the broiler.
- Dot the cocada with butter, run under the heat and let brown for a minute or so.
- Watch carefully: The sugar in the cocada will caramelized very quickly.
- Strew with the toasted almond slices and the dessert is ready to serve.
- 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.
- In no case should the coconut mixture come near a boil.