Cocada Amarela is a traditional Angolan dessert made from coconut, sugar, and eggs, creating a rich, golden-hued sweet treat. With roots in Portuguese and African cuisine, this dish is often served during festivals and special occasions. Its smooth, custard-like texture and intense coconut flavor make it a favorite among lovers of tropical desserts.

Ingredients

1 lb (450g) grated coconut

2 cups (400g) sugar

6 egg yolks

2 cups (480ml) water

1 cinnamon stick

1/2 tsp vanilla extract

1/4 tsp salt

Instructions

Prepare the Coconut Syrup In a pot, combine water, sugar, and the cinnamon stick. Bring to a boil over medium heat, stirring occasionally. Let it simmer for 5-7 minutes until slightly thickened.

Add the Coconut Stir in the grated coconut and continue cooking on low heat for another 10 minutes, allowing the flavors to blend. Remove the cinnamon stick.

Incorporate the Egg Yolks In a separate bowl, lightly beat the egg yolks. Slowly add a few spoonfuls of the hot coconut mixture to the yolks, whisking constantly to prevent curdling.

Cook Until Thickened Pour the egg mixture back into the pot, stirring continuously. Cook for another 5-7 minutes until the mixture thickens and reaches a custard-like consistency.

Add Final Touches Stir in the vanilla extract and salt. Remove from heat and let it cool slightly.

Serve and Enjoy Spoon into serving dishes and allow to cool completely before serving.

Serving Cocada Amarela is best enjoyed chilled or at room temperature, often served as a standalone dessert or paired with fresh fruit.

Rich, creamy, and full of tropical flavor, Cocada Amarela is a must-try Angolan dessert. Its blend of coconut and egg custard makes it an irresistible treat for anyone who loves exotic sweets.