A hard coconut candy or cocada is sold along the Pacific region in colorful cellphane-wrapped bars. This wonderful and creamy version can be served in small attractive bowls and keeps well in the refrigerator. However, you should always serve this at warm temperature.

Mexican Coconut Candy or Cocada - Easy Mexican Recipe For Mexican Dessert

• 1 small coconut
• 1 cup coconut milk
• 1 cup milk
• 1 cup sugar
• 3 egg yolks
• 1/4 cup dry sherry
• 1/4 cup blanched almonds (halved)

Instead of using small coconut, you can use fresh grated coconut which comes frozen in packages and can be bought at any Asian grocery food store. Dessicated coconut works just as well.

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• Heat coconut in oven for 8 to 10 mins so that it will break easier
• Make a hole in one end to extract the milk, then break coconut into pieces
• Remove both outer husk and thin brown skin attached to coconut meat
• Grate coconut meat
• Place coconut meat, coconut milk, milk and sugar in pot
• Boil till coconut becomes transparent
• Remove from heat, let cool slightly
• Beat egg yolks with sherry and stir into pot
• Cook, stirring over low heat till mixture thickens
• Let cool slightly
• Transer to a 20 cm square baking pan
• GARNISH: garnish with almonds
• When cool, place in preheated oven to 500 degrees to brown top
• Cut into squares and serve at room temperature

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