Try this Cocada Horneada recipe, or contribute your own.
Suggest a better descriptionBoil the grated coconut in coconut juice and sugar for about 10 minutes. Add the milk. Stir and continue cooking until you can see the bottom of the pot. Whip the egg yolks with the rum and add them to the above mixture. Let them boil for 10 more minutes. Empty the mixture (cocada) into a glass, oven-safe mold or casserole dish. Garnish with almonds and raisins. Sprinkle with cinnamon. Bake on medium heat until golden (about 15 minutes). Posted to MM-Recipes Digest V4 #6 by Jackie Noor
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Serving Size: 1 Serving (383g) | ||
Recipe Makes: 4 | ||
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Calories: 1292 | ||
Calories from Fat: 362 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.2g | 54 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 1259.9mg | 388 % | |
Sodium 178.6mg | 6 % | |
Potassium 421.6mg | 11 % | |
Total Carbohydrate 189.3g | 56 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 184.1g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1292
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