Cocadas Horneadas

2 Instructions

1. 1

   Combine the milk, cinnamon stick and half the sugar (1/4 cup) in a saucepan. Bring to a boil over medium heat, then remove from heat. Discard the cinnamon stick.

2. 2

   Separate the eggs. In a bowl, whisk the yolks with the remaining 1/4 cup of sugar and the cornflour until pale and smooth. (Save the whites for another use — meringue, an omelette.)

3. 3

   Temper the yolks: pour a little of the hot milk into the yolks, whisking constantly, then pour the warmed yolks back into the saucepan with the rest of the milk.

4. 4

   Return to medium-low heat and cook 5 minutes, stirring constantly, until the custard begins to thicken.

5. 5

   Stir in the shredded coconut and vanilla. Keep stirring over low heat until the mixture is thick enough to hold a shape on a spoon — another 3-5 minutes.

6. 6

   Remove from heat and let cool slightly so it's easier to handle.

7. 7

   Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.

8. 8

   Spoon the coconut mixture into small mounds (about 2 tablespoons each) onto the tray, leaving space between.

9. 9

   Bake for 30 minutes, until the peaks are golden and the edges have crisped. Cool completely on the tray before lifting off.