Best 4 Mexican Cocada Pudding Recipes

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Cocada pudding, also known as coconut pudding, is a delightful and creamy dessert with a rich coconut flavor. It is a popular treat in many Latin American countries, particularly in Mexico, where it is often served during special occasions and holidays. This luscious pudding is made with simple ingredients such as coconut milk, condensed milk, eggs, and vanilla extract. The combination of these ingredients creates a smooth, velvety texture and a sweet, coconutty flavor that will tantalize your taste buds.

This article provides three unique recipes for cocada pudding, each with its own distinct twist. The first recipe is a classic cocada pudding made with traditional ingredients. The second recipe adds a touch of cream cheese for a richer, more decadent flavor. The third recipe incorporates pineapple, adding a refreshing and tropical twist to the classic dessert. Whether you prefer a simple and traditional cocada pudding or a more elaborate and flavorful variation, you'll find the perfect recipe in this article.

Here are our top 4 tried and tested recipes!

COCADA PUDDING RECIPE FROM SCRATCH



Cocada Pudding Recipe From Scratch image

A sweet, coconut-y pudding with hints of cinnamon and vanilla. Delicious served with a sweet-tart fruit like nectarines or pineapple.

Provided by Katie

Categories     Dessert

Number Of Ingredients 8

¾ cup water
¾ cup granulated sugar
2 dashes cinnamon
¼ cup shredded coconut
¼ tsp salt
2 ¼ cups milk
4 tbsp corn starch
½ tsp vanilla extract

Steps:

  • In a medium saucepan combine water, sugar, and cinnamon. Simmer for 10 minutes. Add coconut and simmer for 5 more minutes. Set aside to cool slightly.
  • Measure milk and whisk the cornstarch and salt into it making sure there are no lumps. Slowly pour the milk mixture into the sugar water while stirring.
  • Heat the mixture to a full boil slowly. Stir constantly. Allow to boil for 1 minute.
  • Remove from heat and add vanilla.
  • Pour into a dish and refrigerate. The pudding will be soft set when done.

COCADAS



Cocadas image

Provided by Ingrid Hoffmann

Categories     dessert

Time 1h5m

Yield 24 cookies

Number Of Ingredients 6

3 1/2 cups shredded sweetened coconut
3/4 cup sweetened condensed milk
2 1/2 tablespoons cornstarch
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup confectioners' sugar optional

Steps:

  • Preheat oven to 400 degrees F.
  • In a medium mixing bowl, stir together coconut, cornstarch, condensed milk, almond extract, and vanilla extract. Let mixture sit for 3 to 5 minutes.
  • Using 2 tablespoons, drop by heaping rounded spoonfuls onto parchment lined cookie sheet about 1-inch apart. Watching closely, bake for 15 to 20 minutes until lightly golden brown. Remove from oven and cool on wire rack.
  • Using fine meshed sieve or sifter, dust with confectioners' sugar. Store loosely covered until ready to serve.

QUICK AND EASY COCONUT BARK ("COCADA")



Quick and Easy Coconut Bark (

Provided by Marcela Valladolid

Categories     dessert

Time 25m

Yield 12 pieces

Number Of Ingredients 3

Nonstick cooking spray
5 1/2 cups sweetened shredded coconut
1/2 cup sweetened condensed milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray an 8 by 8-inch glass baking dish with nonstick cooking spray.
  • Mix the coconut and condensed milk in a bowl until combined. Press the mixture into the prepared baking dish, and bake until the coconut is evenly browned and crisp at the edges, about 20 minutes. Cool slightly, and cut into squares. Serve warm or at room temperature.

COCADA (COCONUT CUSTARD)



Cocada (Coconut Custard) image

I haven't had the chance to try this yet. I wanted to post it here for safekeeping. I'm hoping it is the coconut custard recipe that I have been searching for.

Provided by Crafty Lady 13

Categories     Dessert

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 cups sugar
2 cups water
3 cinnamon sticks, broken up
1 (3 1/2 ounce) package flaked coconut
3 cups milk
4 eggs
1/4 teaspoon vanilla
2 cups whipping cream
2 tablespoons toasted sliced almonds (optional)

Steps:

  • In uncovered 2-quart saucepan simmer sugar, water and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut; cook, uncovered, about 5 minutes or until syrup is nearly absorbed, stirring frequently.
  • Stir in 2 1/2 cups of the milk; cook until mixture is hot. In bowl beat eggs with remaining 1/2 cup milk. Stir about 1 cup of the hot mixture into egg mixture; return to saucepan. Cook and stir until mixture thickens slightly but does not boil. Stir in vanilla.
  • Pour into a 1-1/2 quart bowl or individual serving dishes; chill.
  • Top with whipped cream and garnish with almonds, if desired.

Nutrition Facts : Calories 553.2, Fat 31.8, SaturatedFat 20.1, Cholesterol 200.1, Sodium 135.4, Carbohydrate 62, Fiber 0.5, Sugar 55.6, Protein 7.8

Tips:

  • Use fresh coconut for the best flavor. If using dried coconut, be sure to soak it in water for at least 30 minutes before using.
  • Do not overcook the pudding. It should be thick and creamy, but not rubbery.
  • Serve the pudding warm or cold. It can be topped with whipped cream, fruit, or nuts.
  • To make a gluten-free version of the pudding, use gluten-free flour.
  • To make a vegan version of the pudding, use almond milk or coconut milk instead of cow's milk, and omit the egg.

Conclusion:

Mexican coconut pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a creamy and flavorful pudding that is sure to please everyone. Whether you serve it warm or cold, topped with whipped cream, fruit, or nuts, this pudding is sure to be a hit. So next time you are looking for a delicious and easy dessert, give Mexican coconut pudding a try. You won't be disappointed!

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