Creamy Cocada Condensed Milk

The creamy cocada of condensed milk is a delicious and soft version of the traditional Brazilian candy.With simple ingredients and direct preparation, this recipe brings the sweetness of the coconut harmonized with the velvety texture of condensed milk, ideal to be served as dessert or follow -up on several occasions.See how to make this delight in a few steps.

## Ingredients:
- 1 can of condensed milk (395 g)
- 1 measure of the integral milk can (use the can of condensed milk as measure)
- 2 cups of fresh or dehydrated grated coconut
- 1 tablespoon of butter
- 1 teaspoon vanilla extract (optional)

## Utensils:
- Thick bottom pan
- Spatula or wooden spoon
- Medium square refractory (approximately 20x20 cm)
- Bashe paper (optional to line the refractory)

## PREPARATION MODE:

1. ** Preparation of the refractory: **
- Line the refractory with parchment paper if you want to easily remove the cocada after cooling.If you prefer to serve in the refractory itself, only lightly grease it with butter.

2. ** Mix of ingredients: **
- In a thick bottom pan, put the condensed milk, whole milk and butter.Bring to medium heat and stir continuously to prevent the mixture from sticking to the bottom of the pan.

3. ** Coconut addition: **
- As soon as the mixture in the pan begins to heat, add the grated coconut and keep stirring.If you choose to include vanilla extract, add to this step to intensify the taste.

4. ** Cooking: **
- Keep the mixture on the fire, stirring constantly with the spatula or wooden spoon, for about 15-20 minutes or until the mixture thickens and begins to break from the bottom of the pan.

5. ** Texture Verification: **
- To test if the cocada is at the correct point, put a small amount on a plate and wait for it to cool.The cocada must be firm but still creamy.

6. ** Swing in the refractory: **
- When the cocada reaches the desired texture, pour it immediately into the prepared refractory.With the help of a spatula, spread evenly.

7. ** Cooling: **
- Let the cocada cool at room temperature.After cooling, you can place it in the refrigerator for about 1-2 hours if you prefer it to be firmer.

8. ** Service: **
- Cut the cocada into squares or rectangles and serve.

## Tips for ideal creaminess:
- Make sure the mixture constantly stir the mixture to prevent it from burning.
- The ideal point of creamy cocada is when it starts to loosen from the bottom of the pan, but it is still a little fluid.
- If you prefer a firmer cocada, cook for a few additional minutes, but be careful not to lose the creamy texture.

Now you have a simple and delicious recipe for creamy cocada, perfect to satisfy your desires for a traditional and comforting candy!