Indulge in the authentic flavors of Brazil with this recipe for Cocada Baiana, a traditional coconut candy. This sweet and chewy treat comes in two delightful variations: the creamy white and the caramelized brown version. Whether you're looking for a delicious dessert or a fun project in the kitchen, Cocada Baiana promises a taste of Brazilian tradition that's easy to make and sure to impress.
Ingredients
For Cocada Branca (White Coconut Candy):
š 1 cup refined sugar, any refined sugar brand
š§ 1 cup water
š„ 1 tablespoon clear alcohol vinegar, no specific brand
š„„ 150g flaked coconut
š„ 1 can condensed milk, any condensed milk brand
For Cocada Marrom (Brown Coconut Candy):
š 1 cup granulated sugar
š§ 1 cup water
š§ 1 tablespoon butter, any butter brand
š„„ 150g flaked coconut
š„ 1 can condensed milk, any condensed milk brand
Instructions
1- Prepare the Syrup (Cocada Branca):
- In a non-stick frying pan, combine the water, refined sugar, and vinegar.
- Stir until the sugar dissolves completely.
2- Cook Coconut Mixture (Cocada Branca):
- Add the flaked coconut and condensed milk.
- Stir constantly over medium heat until the mixture thickens and begins to pull away from the bottom of the pan.
3- Finish Cocada Branca:
- Once thickened, remove from heat.
4- Caramelize Sugar (Cocada Marrom):
- In another frying pan, melt the sugar over medium heat without stirring.
- Wait until it caramelizes to a rich amber color.
5- Add Ingredients to Caramel (Cocada Marrom):
- Carefully add butter and water, stirring continuously.
- Ensure all caramel lumps dissolve.
6- Cook Coconut Mixture (Cocada Marrom):
- Add the coconut and condensed milk to the caramel.
- Stir until the mixture thickens and detaches from the pan's bottom.
7- Finish Cocada Marrom:
- Remove from heat when desired consistency is reached.
8- Shape and Cool (Both Cocadas):
- Use metal spoons to scoop and shape portions of the warm candy into small mounds.
- Place the shaped candies on a greased or parchment-lined tray.
9- Chill the Cocadas:
- Allow to cool in the refrigerator for 30-40 minutes before serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: Dependent on shaping size
Equipment:
- Non-stick frying pans
- Silicone spatulas
- Measuring cups and bowls
- Glass measuring pitcher
- Ceramic ramekin
- Ceramic serving plates
- Metal spoons for shaping
- Gas stovetop
- Refrigerator
- Wooden cutting board
Cooking Tips
- Avoid stirring the sugar for the caramel initially to prevent crystallization.
- You can substitute lemon juice for vinegar to prevent crystallization in white Cocada.
- If caramel hardens too much, re-melting with water over low heat can help.
- Both candies are ready when they thicken and detach from the pan.
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