Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Cocada Al Horno-Peruvian CoconutDessert




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from "Yanuq Cooking in Peru"


List of Ingredients




* 1 fresh large coconut, peeled and shredded
* 1 lb 2 oz ( ½ k) sugar
* Liquid from the coconut
* 5 egg yolks
* 1 tablespoon toasted sesame seeds
* ½ cup port (or grape juice)
* 1 tablespoon margarine

Recipe



Combine sugar with coconut juice and bring to a boil, stirring.

Add shredded coconut and continue stirring, over medium heat, until mixture thickens and the bottom of the pan can be seen.

Remove from heat and gradually add beaten egg yolks, sesame seeds, port and margarine.

Return to low heat, stir until mixture thickens and reaches the soft ball stage (238°F – 115°C) on a candy thermometer. If a thermometer is not available, drop a teaspoon of the mixture in cold water. If a soft ball forms between the fingers, it is ready.

Transfer mixture to an ovenproof serving dish and bake at 400°F (200°C) until the surface is lightly golden.

Makes 6 servings.