South America: Brazil
Coconut and Brazil have a very sweet connection and this connection revives the tradition of using sugar cane in desserts. I am sharing with you one of the recipes of Cocada Queimada, made in Brazil:
Ingredients:
1 lb freshly grated coconut
1 cup water
1 lb sugar cane or brown sugar
1 stick cinnamon
4 or 5 whole cloves
Method:
1. You got to start with proper sugar syrup, with cinnamon and cloves in it. To check for its doneness, pull a string from the syrup.
2. Add coconut into it and cook until the mixture thickens.
3. Serve in glass bowls.
This recipe bears resemblance to the sweets made from coconut in India, but I am not going to stop with this. I am going to share with you the tradition of cicadas and the tribute Chef Melissa, from Cooking Diva Blog, gives to the legendary Cocada maker of Juan Dego, Panama. You have to read the tribute written by Melissa to be moved by the contribution of the cocada maker, to raise cocada to quite an elevated level.
Via: Cooking Diva
