Coconut and condensed milk sweet

Coconut and condensed milk sweet

Cocada

By
From
This is Brazil
Makes
10
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
275g sugar
270g coconut, freshly grated, (see glossary)
or 170g dried shredded coconut
1 tablespoon condensed milk

Method

  1. Lightly grease a square 20 cm cake tin and line the tin with baking paper.
  2. Combine the sugar and 125 ml water in a heavy-based saucepan. Cook over a low heat, stirring occasionally, until the sugar has dissolved. Increase the heat and boil, without stirring, until the sugar syrup thickens slightly and reaches soft-ball stage, or 112–115°C on a sugar thermometer. To test for soft-ball stage, drop a small amount of sugar mixture into a cup of cold water. The cooled mixture should be able to be rolled into a ball and flattened with your fingertips.
  3. Add the coconut and condensed milk, and stir until combined. Cook over a medium–low heat, stirring constantly, for 8–10 minutes, or until there is no liquid left and the mixture comes away from the base of the pan in a sticky ball.
  4. Working quickly, press the mixture into the prepared tin. Leave it to cool slightly, then cut into diamonds. Set the sweets aside to harden and cool completely.
  5. Store the sweets in an airtight container for up to 2 weeks.

Note

  • Alternatively, use two spoons to shape heaped tablespoons of the coconut mixture into rectangular mounds and place on a large baking tray lined with baking paper to harden and cool.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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