Cocadas 🌴

How do you call it Cocadas or coconut preserves?
In Trujillo where I was born, we call it Cocadas, in Mérida where I live they call it conservas and we are only 4 hours away.

So I leave you with this question 😁.

Let's see this recipe is a modification of the recipe my mom makes, she makes them at Easter and it reminds me a lot more of her, now that she is in another country.

Servings: 6 portions
Ingredients
🌴1 dried coconut
🌴150g of panela
🌴Ginger to taste

Preparation
Peel and remove the water from the coconut, the coconut has three marks that are softer, open 2 of the 3 holes to extract the water.

Cut the coconut and remove the white skin.

Grate the coconut with a grater, we use the coarse part, it depends on your taste.

Grate the ginger on the fine side of the grater.

Cut the panela in pieces, it will depend on how hard or soft it is, the one I had was very soft so I just cut it in slices.

In a hot pan put the grated panela and when it melts add the coconut with the ginger.

Mix until everything is evenly blended.

To put them to cool, prepare a plate with envoplast paper and place the coconut mixture according to the size you want on top of the envoplast.

Take the plate to the freezer and leave it overnight.

The next morning remove your cocadas and enjoy with your family.

Observations:
🌴If your panela is too soft, I will support it with brown sugar.
🌴If your panela is too hard, you can add a little coconut water.
🌴You can use as spices: cinnamon, nutmeg, cloves.

I tell you that this coconut yielded a lot ❤️ you will see.