Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Dalia Ceja presents her simple yet yummy version of this famed delight incorporating sweetened condensed milk and vanilla extract. Try cocadas with cafe con leche or a bright dessert wine from Ceja Vineyards!
“Cocadas” a.k.a Coconut Macaroons
3 ½ cups shredded sweetened coconut
½ cup sweetened condensed milk
1 cup chopped pecans
½ teaspoon of vanilla extract
Preheat the oven to 400 degrees F.
In a medium-mixing bowl, stir together the coconut, condensed milk, pecans & vanilla extract. Let the mixture sit for 3 minutes.
Roll two tablespoons of mixture into miniature balls and place them onto a parchment lined cookie sheet about 1- inch apart. Bake for 15-20 minutes or until lightly golden brown (watch closely). Remove from oven and cool for 10 minutes. Pair with cafe con leche or a yummy dessert wine!
Using one of her favorite fruits from her native Mexico, Amelia Ceja is thrilled to showcase her delicious guayaba mousse, a light dessert perfect for warm sunny days. Amelia pairs this creamy and tantalizing dessert with Ceja Vineyards' Sauvignon Blanc.
Mousse de Guayaba - Guava Mousse
From Amelia Ceja's Kitchen
Suggested wine: Ceja Sonoma Coast Sauvignon Blanc
• 1 28oz can of whole guavas in syrup
• 1 cup milk
• ½ cup of condensed milk
• 3 tspn unflavored gelatin
• ½ teaspoon vanilla
• Whipped cream optional
In a glass bowl, place the milk and gelatin -- mix well and microwave until milk begins to boil and gelatin is dissolved. Let cool.
In a blender, place the guavas and syrup and blend until smooth. Strain the pureed guavas to remove the seeds and return to blender. Add the dissolved gelatin with milk, condensed milk and vanilla. Blend at high speed for one minute.
Distribute guava mixture in eight martini glasses and chill in refrigerator until set. Can be served with fresh whipped cream and garnished with a fresh mint leaf.