Best 4 Quick And Easy Coconut Bark Cocada Recipes
Coconut bark cocada is a truly delightful treat that combines the rich flavors of coconut and sugar into a crispy and indulgent snack. Whether you're a seasoned baker or a beginner looking for an easy-to-follow recipe, there are plenty of options to choose from when it comes to making coconut bark cocada. With just a handful of simple ingredients and a few basic steps, you can create a batch of this delicious treat in no time. So, let's dive right in and explore the world of coconut bark cocada recipes, discovering the best ways to make this delectable treat in the comfort of your own kitchen.
Let's cook with our recipes!
COCADA: EASY COCONUT BARK RECIPE - (4.5/5)
Provided by Valarie
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes. Cool slightly, then cut into squares. Serve warm or at room temperature.
COCADA: EASY COCONUT BARK
Steps:
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
- Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
- Cool slightly, then cut into squares. Serve warm or at room temperature.
EASY COCONUT BARS
A friend of mine got this recipe from her classes cake bake sale. These bars are super fast to make and the whole family will love 'em.
Provided by Gingerbee
Categories Bar Cookie
Time 40m
Yield 1 thirteen inch pan
Number Of Ingredients 9
Steps:
- Combine box cake in a bowl with butter and egg and mix until crumbly.
- Press mixture into a 13" x 9" glass baking pan.
- Whisk together cream cheese, eggs, vanilla and powdered sugar.
- Pour over cake mixture.
- Sprinkle top with coconut and pecans.
- Preheat oven to 350 degrees; bake for 35 minutes or until just brown on top.
- Refridgerate before cutting into bars.
Nutrition Facts : Calories 6523.3, Fat 314, SaturatedFat 149.7, Cholesterol 1138.5, Sodium 4998.4, Carbohydrate 886.4, Fiber 17.9, Sugar 678.7, Protein 67.9
COCONUT CACAO BARK
OMG, I love this recipe. My DH and I gobbled a few pieces of it as soon as I took it out of the freezer. It is so fast and easy anyone can make it. The taste is really delicious!!! You can use a variety of powdered sweeteners in this recipe, just make sure you taste it while its still in the saucepan. That way, you can adjust the sweetness to suit your tastes.
Provided by Chef Joey Z.
Categories Candy
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Melt the coconut oil in a medium saucepan.
- Carefully add the raw cacao, vanilla, sweetener and nuts. The oil might spit a bit when you add other ingredients to it. Note: If you want, grind the Xylitol in a coffee grinder until a fine powder.
- Mix well to dissolve the sweetener and taste to make sure it is sweet enough.
- Pour onto a baking sheet covered with parchment paper. My baking sheet was 8x 11 1/2" which made my bark about 1/4" thick. But you can use a smaller one if you like your bark thicker.
- Put the pan into the freezer for about 30 minutes making sure the pan is straight so the bark will be even when it sets.
- Check the bark before you take it out of the freezer to ensure its solid all the way through.
- When set remove from the pan and break into pieces. Store in the fridge.
- Bon Appetit!
Tips:
- Fresh Coconut is Best: If you can get your hands on fresh coconut, use it! The flavor is so much better than store-bought shredded coconut.
- Use Good Quality Chocolate: The chocolate is the star of the show in coconut bark, so don't skimp on quality. Use a good quality semisweet or dark chocolate.
- Don't Overcook the Coconut: Keep a close eye on the coconut as it cooks. You want to cook it until it is golden brown, but not burnt.
- Chill the Coconut Bark Properly: Chilling the coconut bark properly is essential for getting a firm, delicious texture. Make sure to chill it for at least 2 hours before cutting and serving.
- Store the Coconut Bark Properly: Coconut bark can be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.
Conclusion:
Coconut bark is a delicious and easy-to-make treat that is perfect for any occasion. It's a great way to use up leftover coconut, and it's also a fun project to do with kids. With a few simple ingredients and a little time, you can make a delicious and impressive coconut bark that everyone will love. So next time you're looking for a sweet treat, give coconut bark a try!
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