Cocada Amarela

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Yellow coconut pudding that originated in Mozambique and serves eight (8). Again, the influence of the coconut farms of Mozambique are in evidence here.



  1. Combine the sugar, cloves and water in a 4 to 5 quart saucepan.
  2. Bring to a boil.
  3. Continue boiling and stir constantly until syrup reaches 230°F on a candy thermometer.
  4. Reduce heat to low, take out cloves and add coconut.
  5. Mix thoroughly and cook 10 minutes on low heat.
  6. Take off heat.
  7. In a deep bowl, place 12 egg yolks.
  8. Beat them with an electric mixer for one minute.
  9. Stir in 1 cup of sugar, coconut mixture and then pour yolks into saucepan with rest of syrup.
  10. Cook at medium heat 10 minutes.
  11. Pour in 1-inch deep platter or individual dessert dishes.
  12. Sprinkle with cinnamon and refrigerate for 2 hours.