Cocada: Coconut Custard

LA COCINA MEXICANA DE PILY (1)
5Ingredients
45Minutes
540Calories

Description

With just five simple ingredients, this recipe for Cocada, or Coconut Custard, is an easy dessert option. Combining the warm flavors of shredded coconut and cinnamon, this sweet and creamy custard has a light flavor making it a great way to end any…

meal. Baked until golden, this coconut custard has a crunchy layer of caramelized sugar that contrasts beautifully with the rest of the creamy custard. Serve as a dessert for the whole table or in individually portioned ramekins.

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Ingredients

  • 260 grams shredded coconut
  • 500 milliliters milk
  • 100 grams sugar
  • 1 cinnamon stick
  • 4 egg yolks
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    US|METRIC
  • 260 grams shredded coconut
  • 500 milliliters milk
  • 100 grams sugar
  • 1 cinnamon stick
  • 4 egg yolks
  • Remove All from Shopping List

    Directions

    1. Preheat the oven to 170 degrees Celsius.
    2. In a heavy-bottomed pan, combine the coconut, milk, sugar, and cinnamon over medium heat.
    3. Stir continuously with a wooden spoon until it thickens.
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    NutritionView More

    540Calories
    Sodium12% DV290mg
    Fat40% DV26g
    Protein22% DV11g
    Carbs22% DV67g
    Fiber28% DV7g
    Calories540Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol220mg73%
    Sodium290mg12%
    Potassium540mg15%
    Protein11g22%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber7g28%
    Sugars57g114%
    Vitamin A6%
    Vitamin C4%
    Calcium25%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Joe L. a year ago
    This recipe is tasty but not at all a custard. It came out as just moist coconut. Most of the milk was absorbed by the coconut. Maybe the shredded coconut I used, even though purchased a week before, was too dry. I'll try it again but will use much more milk and egg yolks. Also, I used coconut sugar, which is less sweet than white sugar, and it was still too sweet for some.