(Angolan coconut custard)
A rich, sweet custard with a deep yellow color and the pleasant texture of grated coconut, cocada amarela has its origins in Angola's Portuguese colonial past. Angolans typically favor fresh fruit for dessert. This pudding is one of the only Western-style desserts you'll find on their tables.
4 to 6 servings
- Water -- 3 cups
- Sugar -- 1 cup
- Cloves -- 2
- Grated coconut, unsweetened -- 2 cups
- Egg yolks, beaten -- 6
- Salt -- pinch
- Cinnamon -- 1 teaspoon
- Add the water, sugar and whole cloves to a saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to medium and simmer until the temperature of the sugar syrup reaches 230°F on a candy thermometer, anywhere from 15 to 20 minutes.
- Remove the syrup from the heat. Remove and discard the cloves and stir in the coconut. Return to medium-low flame and simmer, stirring, for another 10 minutes. Remove from heat.
- Beat the eggs yolks and a pinch of salt with a whisk in a large bowl until smooth and lightened in color. Slowly beat a small amount of the coconut mixture into the egg yolks. Then beat the egg yolks into the remaining coconut mixture.
- Return the saucepan to low flame and cook, stirring constantly until thickened and smooth, about 5 minutes. Take care not to overheat your pudding or it may curdle.
- Serve warm or chilled in small bowls, sprinkled with a little cinnamon.