Are you suggesting coconuts migrate?” — Graham Chapman
Indulge your cravings with this Mexican street treat
While the coconut is a mainstay in the diet of nearly one-third of the planet, it’s considered exotic in the Western world. Botanically speaking, a coconut is a drupe and has three layers: the outer layer, the fleshy middle layer and the hard, woody layer that surrounds the seed.
If you’re a fan, then you like all things coconut, from candies, pies, drinks, to a dazzling array of Asian and South Pacific dishes.
Cocadas Horneadas are classic Mexican street treats, and the texture and light natural sweetness of the fresh coconut is unforgettable.
COCADAS HORNEADAS
Servings: 12
Photo by Jennifer Reynolds
INGREDIENTS
1 medium coconut
¾ cup sugar
1 tablespoon light corn syrup
1 cinnamon stick
2 tablespoons milk
3 large egg yolks
DIRECTIONS
Prepare the coconut: Preheat oven to 350 F. Twist a corkscrew or pierce coconut with an icepick into two of the three eyes on the coconut, then drain the liquid into a cup. Place the coconut in the oven for 15 minutes to loosen the flesh from the shell. Crack with a hammer into several pieces. Pry the flesh from the shell and peel away the dark skin. Grate coconut into medium fine shreds with a food processor or by hand with a box grater.
Cook the coconut: Combine the sugar, corn syrup and cinnamon stick in a medium (3-quart) saucepan. Add a cup of the coconut water. Bring to a boil. Add the coconut, cooking over medium low heat until all the liquid has been absorbed or evaporated, 20-25 minutes. Remove from heat and remove cinnamon stick.
Mix together the milk and egg yolks, stir in a few spoonfuls of the hot coconut, then stir the yolk mixture into the pan. Set over medium low heat and cook, stirring constantly, until thickened, about 5 minutes. Remove from heat, scrape out onto a tray or baking dish and cool to room temperature.
Bake the coconut candies: Preheat oven to 325 F. Line a baking sheet with parchment paper. Scoop about 2 tablespoons of the cooled coconut mixture. Form into a 2-inch cake about ½ inch thick. Repeat with the rest of the coconut mixture. Bake for 20-25 minutes, until richly brown. Let cool on the baking sheet and then remove to a rack.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.
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