Coconut Bark (Cocada)

I got this recipe from foodnetwork.com originally, but the measurements were confusing and I added lime because it just sounded good...and it was, VERY!

Coconut Bark (Cocada)

1 package sweetened coconut

1 can fat-free sweetened condensed milk

1 lime (juice and zest)

Preheat oven to 350 degrees.

Spray an 8x8 inch pan with cooking spray (or, I used a mini muffin pan and I liked it much better).

Mix the coconut, milk and lime juice and zest in a bowl until well combined. Press the mixture into the 8x8 pan or into the mini muffin tin and bake until browned and crispy on top and around the edges (this is why I like the mini muffin cups, you get crisp edges with every bite) about 20 minutes.

Cool slightly and cut into squares. Serve warm or at room temperature.

Chocolate Cobbler

Chocolate Cobbler

1 cup all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

7 tbsp. cocoa powder, divided

1 1/4 cup sugar, divided

1/2 cups milk

1/3 cups melted butter

1 1/2 tsp vanilla extract

1/2 cps light brown sugar, packed

1 1/2 cup hot tap water

Prehet oven to 350 degrees.

Stir together the flour, baking powder, slt, 3 tbsp of the cocoa and 3/4 cup of the white sugar. reserve the remaining cocoa and sugar.

Stir the milk, melted butter and vanilla into the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8" baking dish.

In a separate bowl, mix the remaining white sugar, the brown sugar and remaining 4 tbsp of cocoa. Sprnkle mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake about 40 minutes or until the center is set.