Cocada amarela recipe

The yellow of this Angolan pudding comes from egg yolks, a Portuguese convent habit carried into a coconut sweet.

50 minutesmedium7 ingredients

Ingredients

• 6 egg yolks
• 200 g grated coconut
• 200 g sugar
• 500 ml water
• 4 cloves
• 1 tsp ground cinnamon
• 1 pinch salt

How to make Cocada amarela

1. Grate the flesh of half a fresh coconut to get about 200 g. Desiccated flakes will not give the same texture.
2. Bring 500 ml of water, 200 g of sugar and 4 whole cloves to a boil, stirring until the sugar dissolves, then let it boil a few minutes into a light syrup.
3. Fish out the cloves and discard them, then stir the grated coconut and a pinch of salt into the syrup.
4. Simmer gently for about 10 minutes, stirring often, until the coconut has drunk most of the syrup.
5. Beat 6 egg yolks until pale and thick, then whisk about 120 ml of the hot syrup into them in a thin stream so they do not scramble. The dish stands or falls on this step.
6. Pour the tempered yolks back into the pan off the heat, stir, then return it to the lowest flame for 5 to 10 minutes, stirring constantly, until it coats the spoon. Never let it boil.
7. Spoon it into glasses, dust heavily with ground cinnamon and serve warm or chilled. It stays a spoonable custard and does not set into squares you can cut.

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