Cocada Amarela
(Yellow Coconut Pudding) Recipe
Origin: Angola Period: traditional
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Ingredients:
This is a classic Angolan dessert for what is effectively an egg yolk custard with coconut.
180g sugar
720ml water
2 whole cloves
freshly-grated flesh from 1/2 coconut
6 egg yolks
1 tsp ground cinnamon
Cocada Amarela
(Yellow Coconut Pudding) Preparation:
Method:
Combine the sugar, water and cloves in a small saucepan and bring to a boil, stirring constantly. As soon as it boils stop stirring and allow the mixture to continue boiling until it reaches 110°C, as measured by a confectioner's thermometer (this can take up to 20 minutes).
Reduce the heat then remove the cloves with a slotted spoon. Add the grated coconut a little at a time, stirring well after each addition. Continue to cook, stirring the mixture very frequently, for a further 10 minutes (after this time the coconut should effectively be translucent). Remove the pan from the heat.
Add the egg yolks to a bowl and beat until slightly thickened. Now, whilst whisking continually, add half the syrup mix to the eggs then pour the egg mixture back into the saucepan. Whisk to combine then return to the hat.
Cook the mixture over medium heat for about 10 minutes, stirring frequently. By this time the mixture should have thickened sufficiently to begin pulling away from the bottom and sides of the pan. Spoon the pudding into four individual serving dishes, garnish with the ground cinnamon and serve.
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