Preparation

boil the grated coconut with its water and sugar for about 10 minutes. add the milk, stir and continue cooking until the bottom of the saucepan is visible.

Beat the yolks with the rum and add them to the sweet. boil 10 more minutes.

Pour the cocada into a refractory mold. Garnish with almonds and raisins. sprinkle with cinnamon.

Bake over medium heat until golden brown (about 15 minutes).

Ingredients

  • 2 grated coconut tazas
  • 1 vase of coconut water
  • 1 taza de leche
  • 1 can of sugar
  • 3 yemas de huevo
  • 1 cup of ron
  • 6 peeled almonds and broken by the mitad
  • 3 spoonfuls of pasas
  • 1/2 cinnamon coffee cup in octopus