Brazilian recipe
Creamy Baked Cocada (Cocada de forno)
A faithful Brazilian recipe for creamy baked cocada, adapted into natural English while preserving the original ingredients and method.
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Ingredients
3 eggs
2 tablespoons of butter
1 cups of milk
1 cans of condensed milk
1 coconut grande grated
2 tablespoons of butter
1 cups of milk
1 cans of condensed milk
1 coconut grande grated
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the blender, add the eggs, the butter, the milk, the condensed milk and the grated coconut
- Beat todos the ingredientes ate obter the mixture smooth
- Pour the mixture in an ovenproof dish or tin untada
- Take to the preheated oven the 180°C
- Bake for approximately 30 minutes or ate that the surface Brown and the cocada esteja firm
Observations
This recipe keeps the Brazilian identity of Cocada de forno, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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