Brazilian recipe
Easy Homemade Cut Cocada (Cocada de corte)
A faithful Brazilian recipe for easy homemade cut cocada, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 cans of condensed milk
2 medidas of the cans of sugar
1 packets of coconut seco grated (100g)
2 medidas of the cans of sugar
1 packets of coconut seco grated (100g)
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 pan, mix the condensed milk, the sugar and the grated coconut
- Take to the low heat, stirring without parar
- Cook for approximately 15 minutes, or ate the mixture comecar the come away of the bottom of the pan
- Pour the mixture in the surface lisa and untada, como the bancada of marmore or the tin
- Nivele the surface with the rolo of macarrathe untado, if necessario
- Let cool completamente
- Cut the cocada in quadrados or in the formato desejado
Observations
This recipe keeps the Brazilian identity of Cocada de corte, 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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