In June, there’s a famous festival, everywhere in Brazil, called “Festa Junina” to celebrate the Catholic Saints – Santo Antônio, São João and São Pedro.

There are always many colorful decorations hanging all over the place.

It usually takes place in a large open space outdoors called an arraial and people dress up as farmers, or country folks, with straw hats and plaid shirts or dresses. Couples dance a kind of square dance called a quadrilha where there’s always a mock bride and groom getting married.

At the June Festival, there are many kinds of typical Brazilian food served, most of them using one (or all!) of those ingredients: corn, coconut and cinnamon.

For me, the best food at this celebration is the “cocada” and I’ll share my recipe with you.

Traditions aside, it’s a recipe that can be made anytime during the year!

“Cocada”

Ingredients

10 oz fresh shredded coconut (* if you can only find packaged coconut flakes, you can try to make another recipe called beijinho – little coconut kisses)

1 can of condensed milk

1 egg yolk (passed through a sieve)

3,5 oz of coconut milk

2 whole cloves (optional)

Directions

1. Put all ingredients in a pan and cook over medium heat, stirring constantly until cocada gets creamy and thick.
2. Serve hot or chilled.

Servings: 6

Preparation time: 35 minutes

Dificulty: Easy

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