Venezuelan Gluten-Free Cocada de Agua y Leche: Coconut Milk and Water Delight

Allergens

Eggs, Dairy (if using whipped cream garnish)

Ingredients

• 1 cup unsweetened shredded coconut
• 3 cups full
• fat coconut milk
• 1 cup water
• 1 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• Optional: whipped cream and toasted coconut flakes for garnish

Instructions

1. In a medium saucepan, combine the shredded coconut, coconut milk, water, and sugar. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle simmer.
2. In a separate bowl, whisk together the egg yolks and vanilla extract.
3. Slowly add about 1 cup of the hot coconut mixture into the egg yolk mixture while continuously whisking to temper the eggs. This will prevent them from scrambling.
4. Pour the tempered egg mixture back into the saucepan with the remaining coconut mixture and stir continuously.
5. Continue cooking over medium heat, stirring constantly, until the pudding has thickened enough to coat the back of a spoon (about 10 12 minutes). Be sure not to let it boil or the eggs may curdle.
6. Remove from heat and add salt, stirring until fully incorporated.
7. Pour the pudding into individual serving dishes and cover with plastic wrap to prevent a skin from forming.
8. Allow the cocada to cool at room temperature for about 30 minutes before chilling in the refrigerator for at least 4 hours or overnight.
9. Serve chilled, garnished with whipped cream and toasted coconut flakes if desired.

Chef’s Insight

This Venezuelan dessert is traditionally served in a hollowed-out coconut, but using individual cups or ramekins makes it easier to serve and enjoy at home.

Notes

This recipe is ideal for those looking to enjoy a delicious, gluten-free dessert with rich, tropical flavors.