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.
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.
In medium bowl, whisk together egg yolks, coconut milk, vanilla, and salt; set aside.
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.
Stir in coconut, then stir in egg yolk mixture.
Cook over medium heat, stirring occasionally, until mixture is thick and pudding-like and just coats the coconut shreds, 12 to 15 minutes.
Scrape coconut mixture into prepared baking pan and bake until edges look crisp and dark golden, 35 to 45 minutes.
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.