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Coconut Pudding |
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Serves: 4
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(Cocada)
Category: Flans and Puddings
Cocada is made all over Mexico. It's traditional to flavor this Mexican dessert with sherry and decorate the top with toasted almonds.
1/4 cup sugar
2 tablespoons water
1 stick cinnamon (Mexican canela or Ceylon variety preferred)
1/2 cup (about 2 ounces) lightly packed sweetened flaked coconut
1/8 teaspoon salt
1 1/4 cups plus 1/4 cup whole milk
2 large eggs
1 teaspoon dry sherry, such as amontillado
1/4 teaspoon pure vanilla extract
Toasted slivered almonds, for garnish
1. In a medium saucepan, boil the sugar, water, and cinnamon stick 5 minutes. Remove the cinnamon stick. Add the coconut and cook, stirring, until all of the syrup is absorbed, about 5 minutes. Add the salt and 1 1/4 cups of the milk. Cook, over medium heat, stirring until the mixture comes to a boil, then turn off the heat and let the mixture sit in the pan while beating the eggs.
2. In a small bowl, beat the eggs with the remaining 1/4 cup of milk. Stir 1/2 cup of the hot pudding into the beaten eggs and then stir the egg mixture into the hot coconut mixture. Return the pan to the heat and cook, over low heat, stirring constantly, until the pudding is hot and thickens slightly, about 5 to 7 minutes. (Do not boil, or the pudding might curdle.) Stir in the sherry and vanilla. Pour into 4 individual serving dishes. Refrigerate at least 6 hours or overnight. Serve cold with toasted almonds scattered on top. Store covered in the refrigerator up to 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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