Cocada Jerezana

December 7, 2014

This is part of a sponsored collaboration with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own.

Cocada Jerezana

Sweet treats abound during the holidays, but there is one that reminds me of those cozy gatherings at our neighbors house during their annual posada:  Cocadas jerezanas.

Cocadas jerezanas contain a bit of sherry (jerez), therefore, children in attendance were only allowed to enjoy the alcohol-free dessert, which resembled the drier street version of this sweet treat. 

Cocada Jerezana

Named after the town of Jerez de Garcia Salinas, a hidden gem from the Mexican state of Zacatecas is also known for its beautiful baroque and gothic architecture with a small town feel and a lively central plaza wrapped in tamborazo music.

Spooned out of cups just like arroz con leche, cocadas jerezanas have a soft, custard-like consistency mixed in with sweet coconut shreds.  The sherry touch gives it an acquired taste that make this milk based dessert very unique and special during the holiday season.

cocada jerezana

Now that posadas are about to begin, atoles, champurrados, arroz con leche and and warm milk drinks will be present at our party table and in our memories.  It builds a better future and fuels generations for success.  Demonstrating how true the saying “what you say with a glass of milk lasts forever” is.  So grab your favorite milk beverage and start creating happy and cherished moments for years to come.

Cocada Jerezana
Serves 6

Ingredients
3 cups milk, divided
1/3 cup sugar
2 cups plus 2 tablespoons sweetened coconut, shredded, divided
4 eggs, beaten
1/2 cup sherry
2 tablespoons toasted almonds, chopped

In a medium saucepan, over medium heat, combine 1/2 cup milk and sugar for 2 minutes.  Add 2 cups shredded coconut and let mixture boil until coconut becomes slightly translucent.

Add remaining milk and let mixture thicken slightly; approximately 5 minutes.  Remove from heat.

Add eggs and sherry, stirring rapidly.  Do not let eggs set.

Return saucepan to medium heat, continue to stir rapidly for 2 minutes.

Serve.  Garnish with remaining shredded coconut and chopped almonds.

Beginning December 10 through December 20, participate in the Toma Leche  Instagram “Milk Builds a Better Futre” photo challenge. Follow the daily theme and create new memorable moments with us.  Form more information, great recipes and ideas, follow Toma Leche on Facebook and Twitter.

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