Cocada Dessert Recipe: Tropical Mexican Treat

Introduction

Postre de Cocada is a rich, decadent Mexican dessert that encapsulates the essence of tropical sweetness and creamy indulgence. Originating from traditional recipes shared in esteemed culinary books such as Rick Bayless’s Authentic Mexican, this dessert emphasizes the natural flavor of fresh coconut combined with nuanced spirits like sweet sherry, creating a harmonious balance of sweetness and sophistication. At Love With Recipes, our aim is to guide you through this culinary journey with a comprehensive, detailed approach that ensures mastery of every step, ingredient, and technique involved in crafting this exquisite treat. Whether you are a seasoned pastry chef or a home cook exploring Mexican desserts, this recipe offers a delightful exploration of flavors and textures that will elevate your dessert repertoire to new heights.

Time

Preparation Time: 20 minutes

Cooking Time: 1 hour

Total Time: 1 hour and 20 minutes

Needed Equipment

• Heavy-bottomed medium saucepan
• Grater or food processor for coconut
• Measuring cups and spoons
• Mixing bowls
• Whisk or electric mixer
• Strainer or fine sieve
• Ovenproof baking dish or serving dish
• Baking sheet
• Oven and broiler
• Spatula or wooden spoon
• Knife for garnishing

Tags

Mexican Dessert, Coconut, Traditional, Elegant, Easy, Family-Friendly, Festive, Tropical, Baked, Rich

Serving Size

Serves approximately 6–8 people, depending on portion size. The recipe is flexible, allowing for adjustments based on the number of guests or desired dessert portions.

Difficulty Level

Intermediate. This recipe involves precise timing, careful temperature control, and techniques such as tempering eggs and broiling, making it suitable for cooks with some kitchen experience.

Allergen Information

• Contains: Coconut, Dairy (milk, butter, cream), Eggs
• Potential Cross-Contamination: Nuts (if garnished or prepared in a nut-allergic environment)

Dietary Preference

Vegetarian. Not suitable for vegans due to the inclusion of dairy and eggs. Can be adapted for dairy-free diets by substituting plant-based milk and butter, though flavor and texture may vary.

Course

Dessert

Cuisine

Mexican

Ingredients

Ingredient Table

Instructions

1. Preparing the Coconut

Begin by carefully selecting a fresh coconut. Purchase a mature coconut that has a heavy feel, indicating a good amount of water inside. Using a cleaver or a sturdy hammer, puncture the eyes of the coconut and drain out the liquid into a bowl. Strain the liquid through a fine sieve or cheesecloth to remove any husk particles or shell fragments, reserving the coconut water for other uses or drinking.

Next, peel away the husk and outer shell with a sharp knife or a coconut scraper. Once the shell is removed, you will be left with the white coconut meat. Use a vegetable peeler or a grater to shred the coconut into medium-fine pieces. This texture allows for even cooking and a pleasing consistency in the final dish.

2. Extracting and Preparing the Coconut Liquid

The liquid extracted from the coconut can be used to create a flavor-rich base for the dish. Measure the coconut water and add tap water to make up exactly 1 cup of liquid. This dilution ensures the coconut flavor is balanced without overpowering the dish. Set this aside for later use.

3. Cooking the Coconut

In a heavy-bottomed saucepan, combine the grated coconut, the prepared coconut liquid, and sugar. Place the saucepan over medium heat, and stir constantly to prevent sticking or burning. As the mixture heats, the coconut will begin to turn translucent, releasing its oils and flavors. Continue stirring until the liquid reduces, forming a glaze that coats the coconut and turns it a beautiful candied color. This process typically takes between 20 to 30 minutes, and patience is key to achieving the ideal texture.

During this stage, it’s important to monitor the heat closely. Too high a temperature can cause the sugar to burn, resulting in a bitter taste and uneven caramelization. Keep the heat steady, and stir continuously to ensure even cooking.

4. Preparing the Egg Yolk Mixture

While the coconut is cooking, beat the egg yolks in a small bowl with the milk or cream until smooth and slightly frothy. To temper the yolks, slowly add several tablespoons of the hot coconut mixture into the yolk mixture while whisking vigorously. This step prevents the eggs from curdling when combined with the hot mixture.

Gradually pour the tempered yolk mixture back into the saucepan with the remaining coconut. Stir constantly to incorporate the yolks evenly, which will start to thicken the mixture slightly. Be cautious not to bring the mixture to a boil at this point, as high heat can cause the eggs to scramble, ruining the smooth custard texture.

5. Thickening and Final Cooking

Return the saucepan to a gentle, medium-low heat. Continue stirring constantly until the mixture thickens slightly, about 5 minutes. The consistency should resemble a thick pudding or custard, with the coconut fully integrated and tender.

Remove from heat and transfer the mixture into an ovenproof dish. Spread evenly with a spatula, smoothing the surface for a uniform presentation.

6. Toasting the Almonds and Broiling

Preheat your oven to 325°F (160°C). Spread sliced almonds on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Keep a close eye on them to prevent burning, as nuts can go from toasted to burnt quickly.

Once toasted, sprinkle the almonds evenly over the coconut mixture. To add a caramelized finish, preheat the broiler and place the dish under it for about 1 minute, watching carefully to prevent burning. Dot the cocada with small pieces of butter before broiling, which will create a glossy, golden top and enhance the flavor complexity.

7. Garnishing and Serving

After broiling, remove the dish from the oven and allow it to cool slightly. Garnish with additional toasted almonds or other complementary toppings such as shredded coconut, whipped cream, or a drizzle of honey for added richness. Serve warm or chilled, depending on your preference.

Preparation Tips

• Use fresh coconut: The flavor and texture are significantly superior to dried or frozen coconut, which can lack the vibrant aroma and moistness essential for this dish.
• Monitor cooking temperature: Maintaining a steady, moderate heat prevents scorching and curdling, ensuring a smooth, glossy finish.
• Tempering eggs: This crucial step protects the eggs from curdling, resulting in a silky custard consistency.
• Toasting nuts: For optimal flavor, toast nuts until just golden and fragrant. Over-toasting can result in bitterness.
• Broiling carefully: Keep a close watch during broiling to avoid burning the sugar or butter topping.

Nutritional Information

Tips and Tricks

• Use high-quality ingredients: The flavor of fresh coconut and good butter will elevate the dish significantly.
• Control sugar caramelization: Achieving the perfect glaze requires patience and gentle heat. Rushing can result in burnt sugar.
• Experiment with flavors: Incorporate a splash of vanilla or a pinch of cinnamon into the coconut mixture for additional depth.
• Make ahead: Prepare the coconut base up to a day in advance. Reheat gently before broiling.

Add-ons

• Chocolate shavings or drizzles for added richness
• Fresh fruit such as mango or berries as a topping
• Whipped cream or coconut cream for extra indulgence
• Additional toasted coconut flakes for garnish

Side Dishes

Complement this dessert with light options such as:

• Fresh tropical fruit salad
• Vanilla ice cream or coconut ice cream
• Light citrus sorbet for a refreshing contrast

Improvements and Variations

• Vegan adaptation: Substitute plant-based milk (e.g., coconut milk) and vegan butter to make it suitable for vegan diets.
• Flavor infusions: Add a cinnamon stick during cooking or infuse the coconut with vanilla bean for an aromatic twist.
• Texture variations: Incorporate chopped nuts or dried fruits into the mixture for added texture and flavor.

Save and Store

This dessert can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. For best results, consume within this timeframe to preserve freshness and flavor.

FAQ

Can I use dried coconut instead of fresh?

While fresh coconut provides the best flavor and texture, dried shredded coconut can be used as a substitute. If doing so, hydrate the dried coconut in warm water for 10 minutes before incorporating into the recipe to mimic fresh coconut’s moisture and flavor.

Can I make this recipe vegan?

Yes, by replacing dairy milk with coconut or almond milk and using vegan butter or margarine, you can adapt this recipe for vegan dietary preferences. Be mindful that flavor and texture might differ slightly.

Is this dish suitable for gluten-free diets?

Absolutely. All ingredients are naturally gluten-free, making this a suitable dessert for those with gluten sensitivities or celiac disease.

Conclusion

Postre de Cocada stands as a testament to the rich culinary traditions of Mexico, celebrating the tropical bounty of coconut and the artistry of caramelization and custard techniques. Its layers of flavor—from the fragrant toasted almonds to the luscious coconut custard—make it an unforgettable finish to any meal. At Love With Recipes, we believe that mastering this dessert not only enriches your culinary skills but also grants you the ability to bring a piece of Mexican heritage into your home. Whether served warm with a drizzle of honey or chilled with a dusting of toasted coconut, this treat promises to delight and impress with every bite.

References

• Bayless, Rick. Authentic Mexican. Morrow, 1987.
• Traditional Mexican Dessert Recipes, Mexican Food Journal. Retrieved from https://mexicanfoodjournal.com/