Brazilian recipe
Easy creamy baked cocada (Cocada de forno)
Make creamy baked coconut sweet with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
3 eggs
2 tablespoons de butter
1 cup de chá de milk
1 lata de condensed milk
1 coconut grande grated
2 tablespoons de butter
1 cup de chá de milk
1 lata de condensed milk
1 coconut grande grated
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as requeijao, palmito, cassava flour, cuscuz, bobo, quentao, pacoca, beijinho and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- No liquidificador, add os eggs, a butter, o milk, o condensed milk e o desiccated coconutnut
- Beat todos os ingredientes até obter uma mistura homogênea
- Despeje a mistura em um refratário ou forma untada
- Leve ao oven pré-aquecido a 180°C
- Bake por aproximadamente 30 minutes ou até que a superfície brown e a cocada esteja firme
Observations
Easy creamy baked cocada is creamy baked coconut sweet, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
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