Cocada (Coconut Bark)

Cocada (Coconut Bark)
Cocada (Coconut Bark) is a gluten free, dairy free, fodmap friendly, and vegetarian dessert. This recipe serves 8. One serving contains 630 calories, 6g of protein, and 42g of fat. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of coconut milk, egg yolks, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
Adjust oven rack to middle position and preheat oven to 375°F. Lightly spray an 8- by 8-inch cake pan with baking spray. Line pan with parchment paper or heavy-duty foil lengthwise with one sheet, then crosswise with a second sheet to create a sling; spray once again—generously—with baking spray.
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Baking SprayBaking Spray
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Aluminum FoilAluminum Foil
OvenOven
2
In medium bowl, whisk together egg yolks, coconut milk, vanilla, and salt; set aside.
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Coconut MilkCoconut Milk
Egg YolkEgg Yolk
VanillaVanilla
SaltSalt
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WhiskWhisk
BowlBowl
3
Stir sugar and water together in medium heavy-bottomed saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238-240°F on candy thermometer, 5 to 7 minutes.
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SyrupSyrup
SugarSugar
WaterWater
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Sauce PanSauce Pan
4
Stir in coconut, then stir in egg yolk mixture.
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Egg YolkEgg Yolk
CoconutCoconut
5
Cook over medium heat, stirring occasionally, until mixture is thick and pudding-like and just coats the coconut shreds, 12 to 15 minutes.
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CoconutCoconut
6
Scrape coconut mixture into prepared baking pan and bake until edges look crisp and dark golden, 35 to 45 minutes.
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CoconutCoconut
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OvenOven
7
Transfer to cooling rack and cool completely in baking dish, about 1 to 2 hours. Pull cocada out, remove and discard parchment, and cut into squares using a lightly oiled sharp knife.
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8
Serve.
DifficultyExpert
Ready In1 h
Servings8
Health Score5
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