What are Cocadas?

Some claim that coconut treatments known as Cocadas come from a small but screenplay by Colim, on the Pacific edge of Mexico. In fact, these desserts have been in several Latin American countries such as Mexico, Peru and Colombia, the basis. Although recipes may vary by chef or region, the historical recipe includes a simple mixture of sugar, water and grated coconut. Modernized versions could add aroma such as vanilla or almond extract, cloves and brown sugar, and can replace water with cream bases such as coconut or condensed milk and thickening such as corn starch.

In order for the chef to form Cocadas in a traditional way, dissolve sugar only in small boiling water. One recipe requires 1 lb. (about 450 g) sugar only 1 cup (about 235 ml) water. It constantly mixes the mixture until it is strong, the syrup is then removed from the heat and about 1 lb. (about 450 g) grated coconut is mixed. This paste is then put in cutting to serve, presented to o oFlower or butter surfaces like a sheet and then cool at the room temperature.

There is numerous variations of this simple desserts. One lot of Cokadů can contain brown sugar instead of sugar, along with cloves and cinnamon. Another cook could use condensed milk and corn starch instead of mere granulated sugar instead of water, vanilla extract and powder sugar. One mexican recipe beats the egg yolks and the butter in the water in addition to sugar and coconut nut. When it cools down, the latter kakady begins to end the dust of cinnamon.

Latin America is one of many regions around the world that will accept coconut as a dessert component. In Thailand, for example, the same type of taste profile is achieved by a dessert known as ka nom Bin . This is either a flexible coconut gelatin or a roasted cocoon bar with a slightly more complex mixture of ingredients, adding not only flour, coconut milk, coconut, sugarU and eggs, but often other ingredients such as cinnamon, chocolate chips, nuts and sunflower seeds.

In Colima, in the area where Cocadas was reportedly born, a handful of desserts are considered. Many of them are concentrated around native foods such as coconut, tamarind, banana, pineapple, Guava, Mango, lime and coffee. One popular treatment is called alphajores de piña , which are pineapple biscuits. Other staples include candied bananas and Dulce de Tamarindo , a sugar -like confectionery similar to caramel made mainly from tamarind paste, brown sugar and water.