Recipe of Chocolate Coconut Bark (Cocada) in 29 Minutes for Mom

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chocolate coconut bark (cocada). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chocolate Coconut Bark (Cocada) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Chocolate Coconut Bark (Cocada) is something which I have loved my whole life.

This cocada is gooey and even custardy, with a caramelized, chewy surface and bottom and the unmistakable fleshy crunch of coconut. Notes: This is a rather sweet dessert; don't be tempted to substitute sweetened coconut. The unsweetened variety can be found in the organic aisle of many.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chocolate coconut bark (cocada) using 10 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Coconut Bark (Cocada):

1. Make ready 6 large eggs
2. Prepare 2 tsp vanilla extract
3. Take 1 tsp almond extract
4. Make ready 1 can (12 oz) light coconut milk
5. Prepare 1/4 tsp salt
6. Get 1 cup raw sugar
7. Make ready 1 cup coconut sugar
8. Prepare 4 cups coconut flakes
9. Take 1 cup chocolate chips
10. Take 1/2 cup confectioner's sugar

Chocolate bark is also fun to prepare with kids—let them spread the melted chocolate. Once chocolate is fully melted, add your coconut butter and shredded coconut and thoroughly mix. Use a spoon to spread mixture out evenly in your baking dish. Top everything off with a sprinkle of salt on top.

Instructions to make Chocolate Coconut Bark (Cocada):

1. Grease an 8 inch cooking pan then line with parchment paper and grease again. Preheat oven to 325F.
2. Separate egg yolks from the whites and place in a medium sized bowl. Save the whites for later!
3. Add vanilla and almond extracts, coconut milk, and salt. Whisk until evenly mixed. Set aside.
4. Combine both sugars and the water in a sauce pan. Heat over medium low heat until completely dissolved (about 5 minutes). Then increase heat to medium high and boil syrup for 6 minutes. Stir ocassionaly.
5. Add coconut flakes and egg mixture.
6. Mix it all up and cook for about 15 minutes. Your concoction should thicken so the coconut flakes are nicely coated.
7. Add chocolate chips and stir until melted and uniformly distributed.
8. Spoon mixture into greased pan. Evenly spread it out. Put in oveb and bake for 2 hours.
9. Remove from oven. The sides should be well browned. Using a butter knife or rubber spatula separate the sides of the bark from the pan.
10. Cool on oven rack for at least 2 hours
11. After totally cooled, flip pan over onto serving plate. Hit the bottom of the pan if the bark is being stubborn and wont come out. It probably will be.
12. Sprinkle with confectioners sugar and allow to cool in the fridge for at least an hour.

Amazing homemade, delicious, easy Dark chocolate nut bark with real coconut.perfect holiday treat if you want to indulge without feeling guilty. Coconut Rice Bowl with Salmon and Herb Tahini Sauce. Coconut Rice in the Instant Pot. This bark combines unprocessed cocoa nibs, toasted coconut, and chopped pistachios for a crackly texture. Storing it in the fridge will give it extra snap Let chocolate cool completely, then break into pieces.

So that is going to wrap it up for this special food chocolate coconut bark (cocada) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!