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1
In a heavy saucepan, combine the coconut milk, vanilla bean and sugar, and simmer over medium heat, stirring from time to time, until the sugar dissolves.
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2
Add two and a half cups of the shredded coconut and simmer for seven to eight minutes to extract the flavors.
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3
Pour in the milk.
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4
Husk the corn and remove all the silk.
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5
With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob.
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6
Add the kernels to the coconut mixture.
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7
With a small spoon, scrape the pulp from the cobs into the saucepan.
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8
Bring the mixture to a boil, reduce the heat and simmer, stirring often, for about 20 minutes, or until the mixture thickens.
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9
In a small bowl, beat the egg yolks lightly.
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10
Remove the saucepan from the heat and whisk in the egg yolks.
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11
Pour the mixture into a large bowl and let cool.
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12
Cover and refrigerate for two hours.
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13
Meanwhile, preheat the oven to 275 degrees.
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14
On a baking sheet, spread out the remaining quarter cup of grated coconut in a single layer.
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15
Toast in the oven for 10 minutes, or until golden.
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16
Reserve.
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17
When the cocada is chilled, beat the egg whites with an electric mixer until they are stiff and glossy.
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18
Using a rubber spatula, lightly fold the whites into the cocada.
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19
Turn into a serving dish and sprinkle with the toasted coconut.
