Baking
Baked Peruvian Cocada
Crispy coconut sweet made with shredded coconut, egg yolks and golden sugar.
VegetarianGluten-free
Ingredients
- 300 g shredded coconut
- 200 g sugar
- 3 egg yolks
- 100 ml evaporated milk
- 1 teaspoon vanilla
- A pinch of ground cinnamon
Step-by-step
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- Put the sugar and evaporated milk in the mixing bowl. Set 5 min/90°C/speed 2 to make a light syrup.
- Add the egg yolks, vanilla and cinnamon. Set 3 min/80°C/speed 3.
- Fold in the shredded coconut and mix 1 min/speed 2 until a paste forms.
- Shape small mounds on a baking sheet lined with parchment paper.
- Bake at 170°C for 15 min until the edges turn golden.
- Let cool so they turn out firm and crispy.
Tips
- Don't overbake them or they'll turn too hard.
- You can add lemon zest for a citrusy touch.
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