Cocada Amarela

Cocada Amarela is a classic Angolan convent-style sweet where lush egg yolks are gently bound with syrup and perfumed coconut. Its roots trace the exchange between Portuguese convent confectionery and tropical markets, yielding a glossy custard-like candy enriched with grated coconut. Serve it warm or chilled, in a bowl or molded, for a golden treat with soft strands and citrus-spice aroma.

Ingredients

• granulated sugar (1 cup / 200 g)
• water (1/2 cup / 120 ml)
• grated coconut (1 1/2 cups / 120 g; fresh or unsweetened dried)
• egg yolks (6 large)
• cinnamon stick (1 small)
• lemon peel (1 wide strip, pith removed)
• pinch of salt
• 1/2 tsp vanilla extract (optional)
• For the dish: thin film of butter to grease
• Garnish (optional): toasted shredded coconut

Before you start

Separate the egg yolks carefully so no whites remain; strain them through a fine sieve to ensure a silky texture. Lightly grease your serving dish with butter. Choose a heavy saucepan to keep heat even and gentle.

Instructions

1. Make the syrup: In a heavy saucepan, combine granulated sugar and water with the cinnamon stick and lemon peel. Bring to a steady simmer over medium heat and cook until lightly thickened, about 8–10 minutes, or until the syrup sheets thinly off a spoon.
2. Coconut infusion: Stir in the grated coconut and a small pinch of salt. Continue cooking at a gentle bubble, stirring often, for about 3–5 minutes to plump and perfume the strands. Remove the cinnamon stick and lemon peel.
3. Temper the yolks: In a bowl, whisk the strained egg yolks. Slowly drizzle in a ladle of the hot coconut syrup while whisking constantly to warm the egg yolks without scrambling. Repeat with another ladle to fully temper.
4. Finish the custard: Reduce the pan heat to very low. Pour the warmed egg yolks back into the pan in a thin stream, stirring nonstop. Cook gently until the mixture thickens to a glossy, soft-set custard that still flows, about 2–3 minutes. Do not let it boil. Off heat, stir in the vanilla extract (if using).
5. Mold or serve: Scrape into a butter-greased shallow dish or small cups. For neat slices, let it stand until warm and then chill until softly firm, about 30–60 minutes. For spoonable service, present it warm.
6. Garnish: Sprinkle with toasted shredded coconut if you like.

How to enjoy

Serve small portions; this confection is rich. A light dusting of toasted shredded coconut adds texture. Pair with unsweetened tea or espresso to balance the syrupy notes and the creaminess of the egg yolks and the tropical aroma of the grated coconut.

Tips and troubleshooting

• Texture too loose: Cook the syrup a touch longer next time (check earlier at around 8 minutes) before adding the grated coconut.
• Curdling risk: Keep heat low once the egg yolks go in; constant stirring prevents hot spots.
• Flavor balance: The lemon peel brightens sweetness; don’t skip it. A small pinch of salt heightens the caramel tones from the granulated sugar.
• Make-ahead: It keeps well covered in the fridge; serve chilled or let it sit at room temperature briefly to soften before plating.

Serving ideas

• Spoon into small glasses and swirl a ribbon of extra-syrupy grated coconut on top.
• Cut set portions and dust with finely ground granulated sugar and a whisper of grated lemon peel.
• Finish with a crunchy sprinkle of toasted shredded coconut.