Ingredients: 2-1/2 cups of grated coconut 1 cup of coconut water 1 cup of milk 1 cup of Granulated Imperial Sugar 3 egg yolks 1 cup of rum 8 peeled and halved almonds 5 tablespoons of raisins 1 teaspoon of powdered cinnamon
Procedure: Mix grated coconut, coconut water and sugar. Put in a medium casserole and bring it to a boil. Let it boil for about 10 or 12 minutes. Without removing from heat, add the milk stirring constantly until caramel consistency. (When you can see the bottom of the pot while stirring)
Mix the egg yolks and the rum (you can use cognac or brandy if no rum is available) and beat until reaching a creamy consistency, add it to the above mixture. Simmer for about 10 – 12 minutes to medium heat.
Pour the mixture (cocada) into a glass, oven-safe mold, sprinkle with almonds, raisins and cinnamon and bake at 300° for about 20 minutes or until golden brown.
Let it cool completely before serving. Do not refrigerate.
Cocada Horneada 
