In our group of friends, we are creating a new tradition of themed parties – we had a Russian night and, the Saturday before the last, it was our turn to host a Mexican night. We decided to serve guacamole and chips for starters and a burrito bar for the main course, but I was not sure what to do for dessert. I didn’t want to bake anything too heavy, such as a tres leches cake, nor anything too boring, such as a flan. I decided on lemon bars.
While the bars were baking, I kept researching Mexican dessert recipes and came across a clip from a daytime Mexican TV show (so you can imagine it was a bit… trashy?). But they were teaching how to make this coconut treat that was very different from the Brazilian version I am used to, so I decided to give it a go!
I used a minimuffin tin because I wanted bite-sized treats. I tried one as soon as they came out of the oven and immediately decided to make a second batch, as it was delicious! This was a great idea: the cocadas vanished from the dessert table!
For 24 mini cocadas (in the video, they used a normal 12-cup muffin tin), you’ll need:
1 can (395 g) sweetened condensed milk
100 ml whole milk
1 Tbsp cinnamon – yeah, I know it sounds like a lot!
3 cups (300 g) desiccated shredded coconut (unsweetened)
This recipe is extremely easy. The hardest part is greasing the minimuffin tin! Mine claims to be non-stick, but I greased it anyway. This is also the right time to pre-heat your oven to 180 C/350 F.
In a small pan, boil the sweetened condensed milk with the whole milk and the cinnamon. Place the coconut into a big bowl. Pour the boiling milk mix over the coconut and mix well with a silicone spatula.
Divide the mixture evenly among the cups – if you are using a minimuffin tin, you can fill them up! Press the mix into the wells, just to flatten the surface a little bit, and bake for about 20 minutes, or until the edges are golden-brown.
Let them cool in the tin for about 5 minutes, then use a spatula to remove them and let them cool over a wire rack. Or eat them right away, life is too short for cooling times anyway! 😀
To begin our Christmas Tertulias, also known as edible gifts, I decided to cook a recipe I’ve always been curious about. We don’t eat fudge in Brazil, but when I was a child a lot of books mentioned that somebody had made it for Christmas and, of course, Honeydukes sold Fudge Flies! (#Potterhead)
I’ve read several fudge recipes: some are more complicated, requiring a candy thermometer and a lot of patience, and some are more straightforward. Obviously, I chose the easiest one I could find, by Patricia Scarpin! While I was writing this post, I realized I had (involuntarily) adapted the recipe – I had read it wrong and only used ½ cup of sweetened condensed milk, instead of ½ can! 😀
This is a GREAT gift – it’s different (well, if you’re from Brazil), it will stay firm unrefrigerated, it’s delicious and… it’s so easy to make! A lot less stressful than trying to go to a shopping mall this late in the season!
To make the (adapted) fudge, you’ll need:
1/2 cup sweetened condensed milk – do NOT swap for evaporated milk!
330 g of a good dark chocolate, chopped – as the recipe is basically chocolate, the quality matters quite a lot. I used a 64% cocoa chocolate.
1 Tbsp water
1 tsp vanilla extract – you’ll see that the picture looks like a lot more, and that’s right: my homemade extract wasn’t quite full-strength yet, so I added some.
Chopped walnuts, to taste − completely optional. You can use walnuts, hazelnuts… or nothing at all.
Start by lining a 20 x 20 cm (8 x 8 inch) baking pan with aluminum foil − leave extra foil on the sides to form handles, so that it is easy to remove the fudge from the pan.
Chop the chocolate into small chunks – as mine came in discs, I didn’t bother chopping. In a heavy-bottomed pan, place the chocolate, the sweetened condensed milk, and the water. Cook on low heat, stirring constantly, until the chocolate is completely melted.
When the chocolate is melted, you’ll notice that the fudge is in a thicker consistency. Turn off the stove and add the vanilla. Transfer the mixture into the prepared pan and smooth the surface.
Spread the chopped nuts over the fudge, pressing lightly so that they stick – I once forgot to press and the nuts fell off as the fudge cooled #fail. Cover the pan with plastic wrap and chill in the fridge for about 2 hours.
Use the foil handles to remove the fudge and cut it into 2.5-cm (1 inch) cubes. In theory, they last approximately 1 week in the fridge. Here, they lasted about three hours…. #self-control 😀