Cocada Amarela

Name: Cocada Amarela
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Angolan
Ingredients: 300g fresh grated coconut; 250g sugar; 6 egg yolks; 1 cup water; 1 cinnamon stick; 4 whole cloves; 1 tbsp butter; Ground cinnamon for garnish

Cocada Amarela (koh-KAH-dah ah-mah-REH-lah)

Angolan Coconut Egg Pudding

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 350 kcal

A luxurious golden dessert of grated coconut cooked with sugar, egg yolks, cinnamon, and cloves until thick and glossy. Angola's most beloved sweet.

Nutrition & Info

Protein 5.0g

Carbs 42.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ eggs ⚠ coconut

Equipment Needed

heavy saucepan whisk serving dish

Presentation Guide

Vessel: shallow glass bowl

Garnishes: ground cinnamon, clove pattern

Accompaniments: coffee, port wine

Ingredients

300g fresh grated coconut
250g sugar
6 egg yolks
1 cup water
1 cinnamon stick
4 whole cloves
1 tbsp butter
Ground cinnamon for garnish

Instructions

1
Make a syrup by dissolving sugar in water with cinnamon stick and cloves. Boil until slightly thickened.
2
Remove cinnamon stick and cloves. Stir in grated coconut.
3
Cook on medium heat, stirring constantly, for 10 minutes until coconut absorbs the syrup.
4
Beat egg yolks well. Remove pot from heat briefly and quickly stir in egg yolks.
5
Return to very low heat. Stir constantly until mixture is thick, glossy, and golden.
6
Pour into a serving dish. Decorate with ground cinnamon patterns. Cool to room temperature before serving.

💡

Did You Know?

Cocada amarela is the centerpiece of every Angolan celebration, from birthdays to weddings to national holidays.

Chef's Notes

Equipment Tips

heavy saucepan
whisk
serving dish

Garnishing

ground cinnamon, clove pattern

Accompaniments

coffee, port wine

The Story Behind Cocada Amarela

Cocada amarela is the crown jewel of Angolan desserts, combining Portuguese egg-based confectionery traditions with tropical coconut. The dish appeared during the colonial period when Portuguese nuns, famous for their egg-yolk sweets, met abundant Angolan coconuts. The result is a dessert that belongs entirely to Angola, richer and more coconut-forward than any Portuguese equivalent. It has become the nation's signature sweet, essential at celebrations.

🕐 Traditionally enjoyed celebrations, holidays, dessert 📜 Origins: Portuguese colonial period

Comments (0)

No comments yet. Be the first to share your thoughts!