Cocadas
Cocadas
Seasonal
A few simple ingredients were used as our canvas, on this lovely winter Sunday afternoon.
Cocada de leche
14 ounces angel flake coconut
14 ounces sweetened condensed milk
4 ounces toasted, sliced almonds
Cocada Rosita 🌹
14 ounces angel flake coconut
14 ounces sweetened condensed milk
1 tablespoon rose water
1/2 teaspoon red food color
The cocada is typically showcased along with other dulces mexicanos (#Mexican #Candies). The small display cases usually include barras de cajeta, jamoncillo, banderas and dulce de calabaza, camote or biznaga.
Today, it is presented with maraschino cherries, toasted almonds, milk chocolate ganache and a special pink rose water cocada. 🌹 ♥️
The ingredients are mixed by hand, then divided and rounded to a 27-gram sphere. Placed diligently on a greased tray and baked at 375F for 15-18 minutes, or until toast points are apparent. These toast points are a sign of caramelization and an indication that the cocadas are ready to remove from the oven.
Let the cocadas cool and remove using a spatula. Dip or decorate with ganache when cool.
Today the #homebaker brought the #almond to the joy of baking.
#bakingevolution #cocadas #dulcemexicano
More posts and recipes!
Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
Most Recent Post
