No more mistakes in the preparation of the cocada with the advice of chef Robinho Silva
A well-made cocada can make all the difference in your June party. Simple and tasty recipe, the cocada is above all a versatile dessert. White cocada, burnt cocada, creamy cocada, sliced cocada: the dessert allows for different variations which, if done in the right way, are delicious.
It’s not difficult to make a good coconut, but its different versions must follow some basic rules so that the cake has that special taste which is a guaranteed success at parties and fairs in June. With that in mind, we called up Chef Robinho Silva, of Dojour, to give you some invaluable tips for making your cocada for Festa Junina, from choosing coconut to sweet spot. Were you curious? Check out the tips and prepare the perfect cocada.
How to choose coconut
A good coconut starts with its raw material: the coconut. The quality of the coconut makes all the difference and chef Robinho’s guideline is simple: select a fresh coconut. “They don’t have many secrets about the type of coconut, just look for a fresh coconut. Cocadas made with industrialized coconut don’t taste that good,” he adds.
What is the best pan to make cocada
After selecting the coconut, let’s move on to the utensils needed to make the candy. According to Robinho, it’s a good idea to avoid stainless steel pans. “Aluminum pans or some with Teflon are ideal. Stainless steel pans, if you’re not expert, can burn,” says the chef.
What is the difference between white cocada and burnt cocada?
Do you prefer white coconut or burnt coconut? Although they are similar, there is a key difference between the cocadas. “In the burnt coconut, you have to make the caramel first. Just sugar over low heat,” said Robinho. After the sugar has completely dissolved, add the grated coconut. The chef recommends putting the same proportion of sugar and coconut.
soft coke x hard coke
Types of cocadas go beyond their ingredients—the texture of the candy also comes into play. “Soft coconut is easier because you don’t have to wait for it to dry, just keep it in the pan,” adds the chef. The ideal point is when the cocada begins to detach from the bottom of the pan. For hard coconut (or cut coconut) you have to wait for the caramel to dry and cool, then cut it into small pieces.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
