Coconut - Glorious Coconut

I love coconut. I love it fresh, dried in trail mix, drenched in chocolate, and in chewy macaroons. I just made this custard again a few days ago and I wanted to share it and a few other Mexican coconut recipes.

Before we get to the recipes here's a tip for removing coconut from the shell if you want to use your own shredded coconut in any recipes.

Bake the coconut in a 400 degree oven for ten to fifteen minutes. Wrap the baked coconut in a towel, and tap it with a hammer all over. This loosens the meat from the shell. Use a vegetable peeler to scrape off the brown skin before grating the meat.

Cocada (Coconut Custard)

2 cup sugar
2 cup water
3 inches stick cinnamon, broken up
1/2 cup flaked coconut
3 cups milk
4 eggs
1/4 tsp vanilla
2 cup whipping cream
2 tbsp toasted sliced almonds

In uncovered 2-quart saucepan simmer sugar, water, and cinnamon for 10 minutes. Remove and discard cinnamon pieces.

Add coconut and cook, uncovered, about 5 minutes or till syrup is nearly absorbed, stirring frequently.

Stir in 2 1/2 cups of the milk; cook till mixture is hot.

In bowl beat eggs with remaining 1/2 cup milk. Slowly stir about 1 cup of the hot mixture into egg mixture and stir together quickly. Stir egg mixture into coconut mixture in saucepan.

Cook and stir till mixture thickens slightly but does not boil. Stir in vanilla. Pour into a 1 1/2 quart bowl or individual serving dishes; chill.

Before serving, whip cream and add a dollop to each serving of pudding. Garnish with almonds, if desired.

Serves 8 - 10


Limes filled with Cocada

This one is a bit more complicated but worth the effort!
It's a unique way to serve cocada and will impress even the most accomplished chef.

16 Mexican limes (limónes) or Key Limes
1 tbsp baking soda
3 cups granulated sugar
3 cups water
Coconut Filling (Cocada) (see above recipe)

In a medium saucepan, cover limes with water and simmer, covered, until slightly softened—about 20 minutes.

Pour the contents of the saucepan into a clay pot. Sprinkle with the baking soda, cover, and let stand overnight at room temperature.

The next day, drain the limes. Cut a small slice from the top of each and carefully hollow them out. Discard the pulp and return the limes to the clay pot with enough hot water to cover. Cover with a dishtowel and a tight-fitting lid. Let stand overnight again.

The next day, drain the water and replace it with fresh hot water. Let stand, covered, as above.

Repeat this process for 3 or 4 days, until the limes are no longer bitter.

Combine the sugar and water in a medium saucepan. Bring to a boil and add the limes, simmering until the syrup is quite thick. This takes about 45 minutes to an hour.

Let cool overnight. To serve, remove the limes from the syrup and fill with Cocada.


Enjoy!

Linda

You can find all of these recipes and tons more Mexican Food Recipes at my Cook Mexican Food Website.