Cuban-Style Baked Coconut Cocadas with Egg Yolks

What you need

• 100 g (1/2 cup) granulated sugar
• 250 ml (1 cup) water
• 1 cinnamon stick
• 250 g (3 cups) unsweetened shredded coconut
• 125 ml (1/2 cup) whole milk
• 3 egg yolks

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Set 12 paper cases on a baking tray, or line the tray with parchment paper.

2. 2

   Put the sugar, water and cinnamon stick in a wide pot. Heat, stirring, until the sugar dissolves, then simmer for 5 min.

3. 3

   Add the coconut and cook on medium-low heat, stirring now and then, until it has softened and absorbed most of the liquid, about 15 min.

4. 4

   Stir in the milk and keep cooking for 10 min more, until thick.

5. 5

   Take the pot off the heat and remove the cinnamon stick. Beat the yolks well and stir them in quickly.

6. 6

   Return to low heat and stir constantly until the mixture is thick enough that the bottom of the pot shows when you drag the spoon through it.

7. 7

   Let the mixture cool for 10 min, then spoon it into the liners, or into mounds on the tray.

8. 8

   Bake until golden on top, 15-20 min. Cool completely before serving.

Imported from cookmonkeys.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.