Brazilian recipe
Creamy Baked Cocada (Cocada de forno cremosa)
A rich and indulgent baked coconut dessert, blending the tropical essence of fresh coconut with a smooth, sweetened condensed milk base for the perfect treat.
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Ingredients
3 large eggs
2 tbsp butter
1 cup whole milk
1 can sweetened condensed milk
1 large freshly grated coconut
2 tbsp butter
1 cup whole milk
1 can sweetened condensed milk
1 large freshly grated coconut
Where to find ingredients
You can find sweetened condensed milk and butter in the baking aisle of any local grocery store. Fresh whole coconuts are often located in the produce section; if unavailable, you can substitute with high-quality unsweetened shredded coconut from the bulk or baking section.
Preparation method
- Place the eggs, butter, milk, sweetened condensed milk, and grated coconut into a blender.
- Pulse or blend all the ingredients until you achieve a smooth, uniform mixture.
- Pour the mixture into a greased baking dish or ovenproof pan.
- Place the dish into an oven preheated to 180°C (350°F).
- Bake for approximately 30 minutes, or until the top is golden and the center has set firmly.
Observations
Baked cocada is a traditional Brazilian dessert prized for its luxurious, custard-like texture and deep, sweet coconut flavor. It is a straightforward, fuss-free option for those looking to whip up a satisfying homemade sweet that works beautifully as an after-dinner treat or a special afternoon indulgence.
Preparing this baked coconut delight is remarkably simple, requiring just a handful of pantry staples. The marriage of grated coconut with a base of condensed milk and eggs yields a tender, comforting confection that fills your kitchen with an irresistible aroma while it bakes to perfection.
Preparing this baked coconut delight is remarkably simple, requiring just a handful of pantry staples. The marriage of grated coconut with a base of condensed milk and eggs yields a tender, comforting confection that fills your kitchen with an irresistible aroma while it bakes to perfection.
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