Cocada de Forno, Baked Coconut, is a traditional sweet and irresistible Brazilian delicacy made with freshly grated coconut!
This is an easy dessert to make, and it’s so delicious, just mix everything and take to the oven. This cocada has a crunchy crust and very creamy in the center, to eat with a spoon.
IT MUST BE COOL AND DELICIOUS!
The fresh grated fine coconut gives more flavor and creaminess to the coconut, reminiscent of quindim taste. Thick grated or frozen coconut gives a crunchy texture and rustic look, but the egg and sugar cream does not absorb the fruit’s flavor. The dry grated coconut is not suitable for this recipe, the coconut is dry and tasteless.
What are the ingredients you will need?
The ingredient list for baked coconut is pretty simple. All you need is:
- Unsweetened shredded coconut
- Sweetened condensed milk
- Coconut milk
- Granulated Sugar
- Eggs
- Salted Butter
- All purpose flour
Can we make ahead?
Yes, you can make the batter in advance and keep it in the refrigerator covered with plastic wrap, up to 2 days ahead of time.
What to serve with baked coconut?
Baked coconut is delicious served warm with a dollop of icecream (any of your favorite flavors) and with fresh fruits.
Cocada de Forno (Brazilian Baked Coconut)
INGREDIENTS:
3 tbsp salted butter, melted
1/4 cup granulated sugar
1 egg, large
1/4 cup coconut milk
3 tbsp sweetened condensed milk
1 cup shredded coconut, fresh
2 tbsp all purpose flour, sifted
DIRECTIONS:
- Preheat the oven to 350˚F and lightly grease a baking dish with some butter.
- In the bowl, mix the butter and sugar until light and creamy, about 5 minutes. Add the egg and continue to mix by scraping the sides the bowl.
- Add the coconut milk, sweetened condensed milk, and continue to mix until the batter is well blended. Add the coconut and mix until it is all incorporated, although the batter will look grainy.
- Spread the batter into the prepared baking dish. You can keep this in the refrigerator, covered with plastic wrap, up to 2 days ahead of time.
- Bake in the oven until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 30 minutes. Remove it from the oven and let it rest for 10 minutes.
- Serve with a scoop of your favorite icecream or with fresh fruits.
RECIPE NOTES:
- Always use freshly grated coconut for this recipe.
- Remember to grated the coconut finely so that the flavor will absorbed well.
- If you like more coconut flavor, you can replace the butter with coconut oil.
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