Coconut Bliss: Authentic Mexican Postre de Cocada 🥥🍮

Postre de Cocada Recipe 🥥🍮

Overview:

Postre de Cocada is a delightful Mexican dessert originating from a recipe shared by B&B in the book Authentic Mexican by Rick Bayless, published in Morrow 1987. This sweet treat offers a fusion of flavors with its combination of fresh coconut, sweet sherry, and creamy texture. Perfect for a weeknight indulgence, this dessert is prepared with care, resulting in a decadent dish that’s sure to please your taste buds.

• Cook Time: 1 hour
• Prep Time: 20 minutes
• Total Time: 1 hour and 20 minutes
• Servings: Varies

Ingredients:

• 1 fresh coconut
• 1 cup sugar
• 1 1/2 tablespoons sweet sherry
• 6 tablespoons dry sherry
• 3 cups milk
• 1/2 cup unsalted butter

Instructions:

1. Prepare the Coconut:

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   • Hull and peel the coconut, ensuring to reserve and strain the liquid.
   • Grate the coconut meat to a medium-fine texture.

2. Prepare the Liquid Mixture:

   • Measure the coconut liquid and add enough tap water to make it 1 cup.

3. Cook the Coconut:

   • In a medium-sized, heavy saucepan, combine the grated coconut, liquid mixture, and sugar over medium heat.
   • Stir frequently until the coconut becomes transparent and the liquid reduces to a glaze, which takes around 20 to 30 minutes.
   • Once the coconut turns almost candied, remove it from the heat.

4. Prepare the Yolk Mixture:

   • Beat the egg yolks with milk or cream.
   • Stir in several tablespoons of the hot coconut mixture into the yolk mixture.
   • Carefully pour the warm yolk mixture back into the saucepan with the remaining coconut.

5. Thicken the Mixture:

   • Return the saucepan to medium-low heat.
   • Stir constantly until the mixture lightly thickens, which usually takes about 5 minutes.

6. Assemble and Toast:

   • Scrape the cocada into an ovenproof serving dish.
   • Spread the almonds onto a baking sheet and toast in a preheated 325°F oven until lightly browned, approximately 10 minutes.

7. Broil and Serve:

   • Shortly before serving, preheat the broiler.
   • Dot the cocada with butter and place it under the broiler until it browns for about a minute.
   • Watch carefully to prevent burning as the sugar in the cocada caramelizes quickly.
   • Garnish with the toasted almond slices before serving.

Rick’s Notes:

• Ensure the heat under your pan isn’t too high after adding the egg yolk mixture to prevent curdling.
• Avoid bringing the coconut mixture near a boil at any point.

Enjoy the delightful fusion of flavors and textures in this Postre de Cocada recipe, a perfect ending to any Mexican-inspired meal! 🌴🍮