recipe requested for Mexican coconut and milk candy?

In Kansas City Ks Little Mexico district they sell a square candy made of shredded coconut in a milky base that I think is coated with confectionary sugar. It is much beter than what is normaly called Coconut bars that are tri-colored. I would love the recipe.

Here you are:-Mexican Coconut Candy or Cocada - Easy Mexican Recipe For Mexican Dessert 1 small coconut 1 cup coconut milk 1 cup milk 1 cup sugar 3 egg yolks 1/4 cup dry sherry 1/4 cup blanched almonds (halved) {Instead of using small coconut, you can use fresh grated coconut which comes frozen in packages and can be bought at any Asian grocery food store. Dessicated coconut works just as well.}(Heat coconut in oven for 8 to 10 mins so that it will break easier Make a hole in one end to extract the milk, then break coconut into pieces Remove both outer husk and thin brown skin attached to coconut meat }Grate coconut meat Place coconut meat, coconut milk, milk and sugar in pot Boil till coconut becomes transparent Remove from heat, let cool slightly Beat egg yolks with sherry and stir into pot Cook, stirring over low heat till mixture thickens Let cool slightly Transer to a 20 cm square baking pan GARNISH: garnish with almonds When cool, place in preheated oven to 500 degrees to brown top Cut into squares and serve at room temperature

Does this help?It says you can add shreded coconut to the recipe.Mexican Burnt Milk Candy (Leche Quemada)Submitted by: fifiKeywords: Candy, Intermediate, MexicanThere are many variations of this candy. Some add nuts just before pouring into the pan. Pecans are typical. I have also seen it with coconut stirred in. This particular recipe is really pretty easy if you have any candy experience whatsoever. The long cooking time is necessary to "toast" the milk solids. It really isn't a problem since it doesn't require much attention. You just stir it occasionally. Do not try to substitute margarine for the butter. You won't get the added milk solids.3 c sugar 1 c brown sugar 1/2 c butter 1 can sweetened condensed milk 1 can water Mix all together in a heavy pot. Cook over medium low heat for about 4 hours, stirring occasionally. Start watching it at about 3 1/2 hours. Bring the temperature up to 240F or to the soft ball stage. Remove from the heat and cool to 110F. Beat vigorously with a spoon until it begins to smooth out a bit. This is hard. I have been successful using a Bamix, a fairly powerful stick blender. Turn out into a buttered 8 x 8 inch pan. Allow to cool completely. Cut into squares. About the pot: My optimum pot is an 8 quart heavy Calphalon stock pot in that it is deep enough to hold the foaming stage and is heavy enough to prevent any scorching. Be sure to use a big enough pot as it will "boil up" at first. Don't do as snowangel did and use a 3 quart pot and got a spill over that took her a long time to clean up. There will be ample leftovers in the pot for the cook to snitch to "honor" the pot. Note: How dark the candy is will depend upon how long you "toast" the milk solids. Also, I have found that the "graininess" of the final product varies batch to batch. This is entirely consistent with what I have eaten over the years. You should have something of a sugar crunch on first bite that then dissolves in the mouth. This is a "rustic" candy, not meant to have the smooth creaminess of a well made fudge.