Angolan Cocada Amarela
An Angolan dessert of grated coconut and egg yolks, cooked until thick and served warm or cold. Makes 6 servings; preparation: 10 minutes and cooking: 30 minutes.
Cocada amarela is a traditional Angolan dessert. Grated coconut is cooked in a sugar-and-water syrup, then combined with egg yolks to make a thick custard. The recipe makes 6 servings and takes about 10 minutes to prepare and 30 minutes to cook.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the syrup
Put the sugar, water, and cloves in a saucepan. Heat, stirring, until the sugar dissolves and the syrup boils; let it boil for a few more minutes, then remove the cloves.
Ready to continue when: The sugar has dissolved and the syrup has boiled for a few minutes.
- 02
Cook the coconut
Add the grated coconut to the syrup. Cook over low heat, stirring frequently, for about 10 minutes.
Ready to continue when: The coconut is well mixed with the syrup and has cooked for about 10 minutes.
10 min - 03
Temper the yolks
Beat the egg yolks in a bowl until thick. Gradually whisk in about 100 ml of the hot syrup to temper them. Pour the mixture into the saucepan with the remaining syrup and stir until combined.
Ready to continue when: The yolks are blended into the syrup, with no separate streaks visible.
- 04
Thicken the custard
Cook over low heat for about 10 minutes, stirring frequently, until the mixture is thick and smooth, like pudding.
Ready to continue when: The custard is thick and smooth, with no liquid visibly separated.
10 min - 05
Serve with cinnamon
Spoon the cocada into bowls and sprinkle the ground cinnamon over the top. Serve warm or let it cool before serving cold.
Ready to continue when: The cocada is portioned into bowls and has a light dusting of cinnamon.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.