Brazil

Dry unsweetened coconut

Rice flour

Coconut oil

Demerara sugar

Coconut milk

Cashew Nuts

Passion Fruit Pulp

Roasted Cocada with Coconut Cream and Passion Fruit Brigadeiro

Para a base da sobremesa você vai precisar de 125g de coco ralado seco, da farinha de arroz, 80g de óleo de coco e 60g de açúcar demerara. 
Misture tudo com uma colher e coloque para assar em uma forma de 20x10 (tipo bolo inglês), à 250° C até ficar dourado. 


For the dessert base you will need 125g of dry grated coconut, rice flour, 80g of coconut oil and 60g of demerara sugar.
Mix everything with a spoon and bake in a 20x10 shape (English cake type), at 250°C until golden.


Para o creme de coco, bata no liquidificador:
75g de castanha de caju, 60g de açúcar demerara, 60g de leite de coco, 60g de óleo de coco e 20g de coco ralado e coloque na geladeira para endurecer.

For the coconut cream, hit the blender:
75g of cashew nuts, 60g of demerara sugar, 60g of coconut milk, 60g of coconut oil and 20g of grated coconut and place in the fridge to harden.

Para o brigadeiro de maracujá, bata no liquidificador: 35g de castanha de caju, 100g de polpa de maracujá, 50g de açúcar demerara e leve ao fogo por 20 minutos. Deixe esfriar na geladeira.

For the passion fruit brigadeiro, blend in a blender: 35g of cashew nuts, 100g of passion fruit pulp, 50g of demerara sugar and heat for 20 minutes. Let cool in the fridge.

Roasted Cocada with Coconut Cream and Passion Fruit Brigadeiro

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