Fluffy, and delicious, dulce de coco horneado o cocadas (flourless coconut cakes) will melt in your mouth, the very essence of tropical indulgence. It is one of our favorite desserts (I love anything with coconut), it is very easy to make, and will always be welcome by your guests.

– 1½ cup freshly grated coconut, [175 grams], or 1½ dry coconut plus ½ cup of coconut milk – 1¼ cup powdered white sugar, [140 grams] – 2 cups whole milk, [355 milliliters] – 2 cinnammon sticks – ¼ teaspoon salt – 1 tablespoon vanilla extract – 2 egg (medium)


Step 1:

If you are using dry coconut, mix with the coconut milk and let it rest for an hour. Pre-heat the oven to 350 °F [176 °C]. If you make it into a cake-sized dulce de coco horneado, line a 6-inch baking pan with parchment paper.

Step 2:

Combine coconut, sugar, milk, cinnamon, and salt in a small saucepan. Stir to combine. Heat over low heat until, stirring occasionally, until the liquid has reduced, and you are left with a paste-like fudge. Remove from the heat, and cool to room temperature.

Step 3:

Once the fudge has cooled, add the vanilla extract and eggs, and fold with a spatula to mix well. Add equal amounts of the batter into 8 silicone baking molds, or the lined pan.

Step 4:

Bake for 30 minutes in the preheated oven or until it has a golden color. Remove from the oven and cool to room temperature before removing from the molds.

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