Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 2 Times
The World’s #1 Collection of Cookbook Recipes Online
Cocada with Fresh Corn
Cookbook
Yield : Serves 8 to 10
Ingredients
- 1½ cups sugar
- 1 vanilla bean, split
- ½ cup fresh coconut milk (see Notes)
- 2½ cups shredded coconut
- 2½ cups milk
- 1 cup fresh corn kernels, cooked (about 2 ears)
- 2 eggs, separated
- ¼ cup toasted coconut
Directions
In a heavy saucepan, combine the sugar, vanilla bean, and coconut milk. Simmer over moderate heat until the sugar dissolves.
Add the shredded coconut and cook for 7 to 8 minutes to extract the flavors. Pour in the milk, bring to a boil, reduce the heat, and simmer, stirring often, for about 20 minutes, until the mixture thickens.
Remove from the heat and add the corn kernels. Whisk in the egg yolks.
Turn the cocada into a bowl and refrigerate for 2 hours.
Before serving, beat the egg whites until stiff and glossy. Fold the whites into the custard mixture.
Turn into a serving dish and sprinkle with the toasted coconut.
Notes
To make fresh coconut milk, poke the three eyes of a coconut with a large nail or screwdriver. Drain the milk from the coconut.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 10 servings.
287 kcal
8 % daily value
3 % daily value
1 % daily value
241 mg
26 mg
5 g
36 g
2 g
40 g
48 mg
49 mg
11 g
14 g
7 % daily value
