Cocada Amarela is a Yellow Coconut Pudding originating in Angola. It is a richly tasting dessert made principally from eggs and coconut and has a appetizing yellow color due to the egg yolks and a uniquely distinctive coconut taste. The dessert is a type of pudding and is usually best served while still slightly warm, although it can also be served chilled.
3 cups water
1 cup sugar
2 cups shredded coconut
6 egg yolks, beaten
1 pinch salt
1) Add the water, sugar and cloves to a saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar.
2) Reduce heat to medium and simmer for about 15 to 20 minutes.
3) Remove the syrup from the heat. Remove and discard the cloves and stir in the coconut. Return to medium-low heat and simmer, stirring, for another 10 minutes. Remove from the heat.
4) Beat the eggs yolks and a pinch of salt with a whisker in a 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.
5) Return the saucepan to low flame and cook, stirring constantly until thickened and smooth, about 5 minutes.
6) Make sure not to overheat your pudding or it may curdle.
7) Once done, serve warm in dessert bowls. You may also serve them chilled after letting them cool in the refrigerator for about an hour.