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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.