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1
Hull and peel the coconut, reserving and straining the liquid.
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2
Grate the meat (it should be medium-fine).
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3
Measure the coconut liquid and add enough tap water to bring the total quantity to 1 cup.
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4
Place the grated coconut in a medium-size, heavy saucepan, stir in the liquid and sugar and set over medium heat.
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5
Cook, stirring frequently, until the coconut becomes transparent (it will look almost candied) and the liquid has reduced to a glaze, 20 to 30 minutes longer, to evaporate its liquid, then remove from the fire.
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6
Beat the yolks with the milk or cream, stir in several tablespoons of the hot coconut, then carefully stir the warm yolk mixture into the coconut remaining in the pan.
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7
Return to medium-low heat and stir constantly until lightly thickened, about 5 minutes.
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8
Scrape the cocada into an ovenproof serving dish.
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9
Spread the almonds onto baking sheet and toast in a 325 oven until lightly browned, about 10 minutes.
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10
Shortly before serving, heat the broiler.
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11
Dot the cocada with butter, run under the heat and let brown for a minute or so.
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12
Watch carefully: The sugar in the cocada will caramelized very quickly.
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13
Strew with the toasted almond slices and the dessert is ready to serve.
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14
Rick's Notes: After the egg-yolk mixture goes into the hot coconut, make sure the heat under your pan isn't too high, or the yolks can curdle.
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15
In no case should the coconut mixture come near a boil.
