I came across a recipe for basic Cocada that looked amazing. Cocada is a Brazillian recipe that is typically made as a custard. This is a super-simplified version that can be whipped up in no time. It’s also a great accompaniment to your next fiesta! It comes together quickly but looks impressive. Plus, these little desserts are amazingly delicious.
The sweetened, condensed milk mixes with the coconut to make a crispy, chewy treat. These are not traditionally topped with chocolate, but I think the semi-sweet chocolate makes it extra special. To me, they taste like an incredible homemade Mounds bar. Next time, I may just top with some crushed almonds to make my very own bite sized Almond Joys!
If you don't want mini cocadas, you can always skip putting them in a mini muffun tin. Just use a regular 8x8 baking dish and spread the mixture evenly and cook as you normally would. I'm sure in bar form these would be just as amazing and disappear just as fast!
Mini Chocolate Cocada
1 bag sweetened coconut, about 5 1/2 cups
1 can sweetened condensed milk
1 c. semi sweet chocolate chips
Preheat oven to 350 degrees. In a medium bowl, combine the coconut and sweetened, condensed milk. Mix well.
Grease mini muffin tins with nonstick spray. Spoon the coconut mixture into the mini muffin tins. Bake until the cocadas are firm and lightly golden brown, about 15minutes.
Top with chocolate chips and return to the oven until the chocolate softens, about 1-2 minutes. Using the back of a spoon, spread the chocolate evenly . Allow cocadas to cool. (I popped mine into the fridge to help the chocolate set up). Remove from the tin and serve at room temperature. Enjoy!