Cocada with Fresh Corn
NotesTo make fresh coconut milk, poke the three eyes of a coconut with a large nail or screwdriver. Drain the milk from the coconut.
Serves8 to 10
CostModerate
Total Timeunder 4 hours
OccasionCasual Dinner Party
Recipe Coursedessert
Dietary Considerationgluten-free, peanut free, soy free
Mealdinner
Taste and Texturecreamy, nutty, sweet
Type of Dishdessert
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
Instructions
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In a heavy saucepan, combine the sugar, vanilla bean, and coconut milk. Simmer over moderate heat until the sugar dissolves.
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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.
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Remove from the heat and add the corn kernels. Whisk in the egg yolks.
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Turn the cocada into a bowl and refrigerate for 2 hours.
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Before serving, beat the egg whites until stiff and glossy. Fold the whites into the custard mixture.
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Turn into a serving dish and sprinkle with the toasted coconut.
Christopher Idone
