Cocada (Coconut Bark) Recipe

1. 1

   Adjust oven rack to middle position and preheat oven to 375u00b0F. 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.

2. 2

   In medium bowl, whisk together egg yolks, coconut milk, vanilla, and salt; set aside.

3. 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 238-240u00b0F on candy thermometer, 5 to 7 minutes.

4. 4

   Stir in coconut, then stir in egg yolk mixture.

5. 5

   Cook over medium heat, stirring occasionally, until mixture is thick and pudding-like and just coats the coconut shreds, 12 to 15 minutes.

6. 6

   Scrape coconut mixture into prepared baking pan and bake until edges look crisp and dark golden, 35 to 45 minutes.

7. 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. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.