Cocada Amarela

Cocada Amarela – Bright-yellow coconut pudding enriched with egg yolks (shows colonial pastry influence)

Nestled in the tropical kitchen of Angola, Cocada Amarela shines with a sunny hue and a lavish coconut flavor. This beloved pudding blends grated coconut with a syrup of sugar, cinnamon and cloves, then thickens with beaten egg yolks. The result is a rich custard studded with tender coconut strands and tinted a brilliant yellow by the egg yolks. It’s a sweet and creamy finale after a spicy meal, or a special treat at family gatherings and celebrations. In a country where fresh fruit often ends a meal, Cocada Amarela stands out as a cherished nod to Angola’s colonial heritage. Portuguese convents once pioneered the idea of using surplus egg yolks in sweets, and Angolan cooks adapted that tradition by adding local coconut. The dessert’s deeply flavored custard recalls those old convent recipes, while its bright color and texture feel uniquely Angolan.

A spoonful of Cocada Amarela offers a comforting blend of tropical and old-world tastes. Cinnamon or orange zest can cut the sweetness, and many serve it with slices of citrus or passion fruit for a tart contrast. The pudding can be enjoyed warm or chilled. As it cools, it firms to a silky set – perfect for slicing or scooping into bowls. Though indulgent and satisfyingly sweet, this recipe is straightforward. It requires only pantry staples: sugar, water, spices, fresh coconut, and egg yolks. With a saucepan and a whisk, even a home cook can create a truly authentic Angolan dessert. The lush aroma and creamy texture of Cocada Amarela make each bite feel special, reflecting Angola’s fusion of African ingredients and European pastry traditions.

Cocada Amarela Recipe – Traditional Angolan Coconut Pudding
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Cocada Amarela Recipe – Traditional Angolan Coconut Pudding

Recipe by Travel S HelperCourse: DessertCuisine: AngolanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

360

kcal

Cocada Amarela is an easy Angolan coconut pudding with a rich, eggy custard base. It starts as a spiced sugar syrup of water, sugar, whole cloves and cinnamon, into which shredded coconut is simmered until translucent. Beaten egg yolks are then tempered with the hot syrup and stirred back in, thickening into a smooth, vivid-yellow pudding. The mixture cooks just a few more minutes until it holds its shape. Serve it warm or chilled in bowls, with a dusting of cinnamon or a garnish of citrus to balance the sweetness. This dessert is lush and satisfying, showcasing a delightful contrast of silky custard and chewy coconut. It can be made ahead and kept refrigerated until serving time.

Ingredients

  • 200 g (1 cup) granulated sugar

  • 480 ml (2 cups) water

  • 2 whole cloves (or 1 cinnamon stick)

  • 160 g (about 2 cups) unsweetened shredded coconut (fresh or dried) – provides texture and tropical flavor.

  • 6 large egg yolks – the yolks give the pudding its golden color and creamy richness.

  • ½ teaspoon ground cinnamon (or to taste) – warms the flavor (plus extra for garnish).

  • Pinch of salt (optional) – enhances flavor balance.

Directions

  • Prepare the syrup (5 minutes): In a medium saucepan, combine sugar, water and cloves (or cinnamon stick). Bring to a boil over medium heat, stirring until the sugar fully dissolves. Continue to boil gently for 2–3 minutes.

  • Add coconut (10 minutes): Reduce heat to low and remove the cloves. Stir in the shredded coconut. Continue to simmer on low, stirring frequently, until the coconut turns translucent and the mixture thickens slightly (about 10 minutes). Remove from heat.

  • Temper the egg yolks (2 minutes): In a heatproof bowl, lightly beat the egg yolks. Gradually pour about 120 ml (½ cup) of the hot coconut syrup into the yolks, stirring constantly. This tempers the yolks and prevents curdling.

  • Combine and thicken (10 minutes): Pour the tempered yolk mixture back into the saucepan with the remaining syrup. Stir thoroughly and return to low heat. Cook, stirring constantly, for about 5–10 minutes more, until the pudding thickens and coats the back of a spoon (it should pull away from the pan sides slightly). Do not let it boil vigorously or the eggs may scramble.

  • Finish and serve (5 minutes plus chilling): Remove the pan from heat. Spoon the pudding into individual bowls or a serving dish. Sprinkle with cinnamon. Cocada Amarela can be served warm immediately, or let it cool and chill in the refrigerator until firm and ready to serve.

Equipment Needed

  • Medium saucepan
  • Mixing bowl and whisk
  • Wooden spoon or heatproof spatula (for stirring)
  • Measuring cups and spoons
  • Serving bowls or dessert dishes
  • Knife (if opening a fresh coconut)

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Serve in small portions due to its richness. Garnish with a sprinkle of ground cinnamon or grated lime/orange zest for a bright contrast. A wedge of orange or passion fruit on the side cuts the sweetness nicely. This dessert pairs well with strong coffee, dark chocolate, or a sweet fortified wine. For a festive touch, top each bowl with whipped cream or fresh fruit.
  • Storage & Reheating: Store leftovers covered in the refrigerator for up to 3 days. The pudding will firm up when chilled, so let it sit at room temperature a few minutes before serving for a slightly softer texture. Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen. Avoid microwaving, which can cause uneven heating. Do not freeze, as the custard will become grainy.

Variations & Substitutions:

  • Vegan Version: Use 400 ml canned coconut milk plus 200 ml water instead of sugar and water. Substitute 2 tablespoons cornstarch dissolved in a little coconut milk for the egg yolks. Simmer with the coconut as usual until thickened.
  • Quick Cook: Use pre-shredded coconut and microwave the syrup-coconut mixture for 4–5 minutes on medium, stirring every minute, to save time.
  • Spiced Twist: Add a thin strip of lemon peel during cooking for a zesty note, or simmer with a cardamom pod along with the coconut.
  • Classic Simplicity: Omit cloves and cinnamon for a plainer version, or fold in a handful of raisins when stirring in the yolks.

Chef’s Tips:

  • Temper the yolks slowly: Always whisk in warm syrup gradually to the yolks before adding to the pan. This prevents scrambled bits and ensures a silky custard.
  • Stir constantly: Coconut pudding can stick and scorch easily. Keep the mixture moving, scraping the bottom and sides of the pan. A non-stick or heavy-bottomed pan works best.
  • Use fresh coconut when possible: Freshly grated coconut from a whole coconut gives the best flavor and texture. If using desiccated coconut, soak it first in water for a few minutes.
  • Quick Tips on Ingredients: Using fresh, mature coconut meat (grated) gives the best authentic texture. If unsweetened dried coconut is used instead, reduce added sugar slightly. You can substitute clove with a small piece of nutmeg or extra cinnamon if preferred. For a completely smooth custard, shake canned coconut milk to extract coconut fat and use that with shredded coconut. The pudding is naturally gluten-free and vegetarian (contains no dairy).

Shopping & Make-Ahead:

  • Shopping List: Coconut (fresh or unsweetened shredded), sugar, cloves or cinnamon, eggs.
  • Prep Ahead: Cook and chill the pudding one day in advance. The flavors mature overnight. Reheat briefly to serve warm. You can grate the coconut and separate eggs a day before, keeping them refrigerated.

Nutrition Facts (per serving)

Calories

360 kcal

Total Fat

22 g (Saturated 11 g)

Carbohydrates

40 g

Fiber

4 g

Sugar

33 g

Protein

5 g

Allergens

Contains coconut, eggs

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