Postre de Cocada

Recipe by Mysterygirl
READY IN: 1hr 20mins


  • 1
    medium fresh coconut, with lots of liquid inside (1 3/4 pound)
  • 1
    cup sugar
  • 1 12
    tablespoons good-quality sweet sherry or 1 1/2 tablespoons dry sherry
  • 6
    large egg yolks
  • 3
    tablespoons milk or 3 tablespoons whipping cream
  • 12
    cup sliced almonds
  • 1 12
    tablespoons unsalted butter, cut into small bits


  • 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.