Recipe by pastry chef Bruna Rebelo
Ingredients:
coke
- 395g condensed milk
- 150g coconut milk
- 50g sour cream
- 150g coconut flakes
Roof
- 200g semisweet chocolate
Preparation mode:
Mix the ingredients in a pan and stir over medium heat for about 8 minutes or until it reaches the correct point: when it detaches from the bottom of the pan. Leave a part of the coconut reserved for the bonbon.
After removing the cocada from the heat, let it rest outside the fridge until it cools down completely. Roll up and make balls with 15g of cocadinha. Roll in coconut flakes. Then bathe with melted and seasoned chocolate.
Yield 36 cocadinhas
