Cocada Amarela (Angolan Coconut and Egg Dessert)
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The Tale of Cocada Amarela (Angolan Coconut and Egg Dessert)
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Cocada amarela, a coconut and egg-yolk dessert, reflects Angola's Portuguese colonial legacy, drawing on the same egg-and-sugar confectionery tradition found throughout the former Portuguese empire, from Brazil to Goa, combined with the coconut palms lining Angola's Atlantic coastline.
Ingredients
Scale:· 8 servings
- 2 cups grated fresh coconut
- 1 cup sugar
- 1 cup water
- 6 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- 1Combine the sugar and water in a saucepan and bring to a simmer, stirring until the sugar dissolves.
- 2Add the grated coconut to the syrup and cook over medium-low heat, stirring often, for about 10 minutes until softened.
- 3Whisk the egg yolks in a separate bowl until smooth.
- 4Temper the egg yolks by slowly whisking in a few spoonfuls of the hot coconut mixture, then stir the tempered yolks back into the pan.
- 5Cook over low heat, stirring constantly, until the mixture thickens into a soft, custardy paste, about 8 to 10 minutes; do not let it boil hard.
- 6Stir in the vanilla extract and remove from heat.
- 7Spread the mixture into a serving dish and sprinkle with ground cinnamon.
- 8Let cool to room temperature, then chill before serving in small portions.
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