ANGOLA: Cocada Amarela


This is the first dessert I made, and it tastes amazing! Here we go!


You need:

1 cup of sugar,

3 cups of water,

2 whole cloves (for flavor),

1 1/2 cups of shredded coconut (if possible, you could do 2 cups of grated coconut),

6 egg yolks,

and ground cinnamon.


First, combine the sugar, water, and cloves in a saucepan. Boil it and stir it until it reaches 230 degrees Fahrenheit on a meat or candy thermometer. Get rid of the cloves with a slotted spoon and add the coconut, a little at a time. Cook on medium-low heat and stir until the coconut becomes translucent.


Then turn the heat off. Beat the eggs for about one minute until they become slightly thicker. Put a 1/4 cup of the coconut mixture every 10 seconds until half of the mixture is used. Then pour the eggs and the mixture back in the saucepan and stir. Finally, cook on medium heat for 10 minutes while stirring frequently. Allow to cool, sprinkle some ground cinnamon on top, and serve!IMG_4213

Next up is Antigua and Barbuda, which I will make Fungi. No, not mushrooms, but a polenta-like dish!



Cocada Amarela


1 cup sugar

3 cups water

2 whole cloves

2 cups shredded coconut

6 egg yolks

ground cinnamon.



Combine the sugar, water and cloves in a small saucepan and bring to a boil, stirring constantly. Once it boils, stop stirring and allow to continue boiling until it reaches the temperature of 230 degrees on a candy thermometer. This may take quite a while.

Reduce the heat to low. With a slotted spoon remove and discard the cloves. Add the shredded coconut, a little bit at a time, and mix well. Continue to cook, stirring frequently, for about 10 minutes. The coconut should become translucent. Remove from heat.

Beat the egg yolks until they thicken slightly, for about 1 minute. Stir in about 1/2 cup of the syrup and mix. Pour this mixture into the saucepan with the remaining syrup and stir together thoroughly.

Cook over moderate heat for about 10 minutes, stiring frequently, until the udding thickens enough to pull away from the bottom and sides of the pan. Spoon the pudding into individual serving plates. Let cool, sprinkle with ground cinnamon and serve.

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