Components
- 2 1/2 cups (tea) of coarsely grated fresh coconut (approximately 500 g)
- 1 1/2 cups of sugar (tea)
- 1 cup of water (tea)
Ready state
- In a typical pan, combine the sugar and water using the fingertip, avoiding sneezing on the pan’s edge – this helps prevent the heat from reaching the thread stage.
- Place the pan over medium heat and cook undisturbed for approximately 20 minutes, until the syrup reaches the thread stage – to test, dip a spoon into the syrup and lift some out; if it creates a fine thread between the drops, it is done.
- Add the coconut and gently mix just enough to coat the flakes with the broth (avoid excessive stirring to prevent it from becoming sugary). Cook for an additional 5 minutes over medium heat without stirring. The mixture should be quite moist at this point.
- Pour the strained mixture (including the syrup) into a bowl and allow it to sit for 5 minutes. In the meantime, grease a large baking sheet with butter or use a non-stick baking sheet if you prefer.
- Using two dessert spoons, shape the cocada into quenelles and place them side by side on a baking sheet (alternatively, shape into small rustic pieces if desired). Let them sit at room temperature for about an hour or until the cocadas dry out. They will be moist on the outside but remain soft inside. Serve immediately or store in an airtight container for up to one week.
Aren’t you feeling under the weather?
The frozen coconut can be used easily. Allow it to thaw fully in the refrigerator before making the recipe.
Purchase only what is necessary.
Store
Tramontine / Stainless Panel
Maxwell & Williams Bamboo Spoon
Tigela de aço inoxidável / Hercules
Bouquet Garni Alley / Paninha Collection
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