Cocada with Fresh Corn

This image courtesy of Tom Eckerle

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


Total Timeunder 4 hours

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationgluten-free, peanut free, soy free


Taste and Texturecreamy, nutty, sweet

Type of Dishdessert


  • 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


  1. In a heavy saucepan, combine the sugar, vanilla bean, and coconut milk. Simmer over moderate heat until the sugar dissolves.

  2. 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.

  3. Remove from the heat and add the corn kernels. Whisk in the egg yolks.

  4. Turn the cocada into a bowl and refrigerate for 2 hours.

  5. Before serving, beat the egg whites until stiff and glossy. Fold the whites into the custard mixture.

  6. Turn into a serving dish and sprinkle with the toasted coconut.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password