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Cocada Amarela

Name: Cocada Amarela
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: mozambican
Ingredients: 2 cups freshly grated coconut (or desiccated coconut, rehydrated); 1.5 cups white sugar; 1 cup water; 6 egg yolks; 1 tsp ground cinnamon; 0.25 tsp ground cloves; 0.5 tsp vanilla extract; 1 pinch salt; 1 tsp ground cinnamon, for dusting

A glorious Mozambican coconut and egg yolk pudding, golden in colour and deeply rich — one of the most beloved desserts of the Lusophone world.

Prep

15 min

Cook

35 min

Servings

Difficulty

Medium

★★★★★

4.8(680 ratings)

#coconut#dessert#egg#sweet#portuguese-african#mozambican

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About This Recipe

Cocada Amarela ('yellow coconut') is a Portuguese-influenced Mozambican dessert that showcases the Arab and Indian Ocean spice influences woven throughout Mozambican cuisine. Made from fresh coconut, egg yolks, sugar, and fragrant spices like cinnamon and cloves, it cooks down into a thick, golden, jammy pudding that is eaten chilled. The recipe arrived with Portuguese colonists but was transformed by local cooks who incorporated Mozambican coconuts and adapted it to local tastes. Today it is served at celebrations, in restaurants, and as a prized gift.

Ingredients

Serves 6

2 cupsfreshly grated coconut (or desiccated coconut, rehydrated)
1.5 cupswhite sugar
1 cupwater
6egg yolks
1 tspground cinnamon
0.25 tspground cloves
0.5 tspvanilla extract
1 pinchsalt
1 tspground cinnamon, for dusting

Instructions

1
Make sugar syrup
Combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves, then bring to a simmer. Cook for 5 minutes without stirring until slightly thickened.
2
Add coconut
Add grated coconut to the syrup and stir to combine. Reduce heat to medium-low and cook, stirring frequently, for 15–20 minutes until the mixture thickens and the coconut has absorbed most of the syrup.
3
Temper egg yolks
Remove pot from heat. In a bowl, whisk egg yolks with salt. Add 2 tablespoons of the hot coconut mixture to the yolks while whisking (to temper). Gradually pour the tempered yolks into the pot, stirring constantly.
4
Cook to finish
Return pot to low heat. Add cinnamon, cloves, and vanilla. Cook, stirring constantly, for 8–10 minutes until the mixture is very thick, glossy, and a deep golden colour. It should pull away from the sides of the pot.
5
Set and chill
Pour into a serving dish or individual ramekins. Dust with cinnamon. Allow to cool to room temperature, then refrigerate for at least 2 hours until set.

Pro Tips

→
Temper the egg yolks carefully — adding them too quickly to hot coconut mixture will scramble them.
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The mixture is ready when it holds a clean line when you drag a spoon through it.
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Fresh coconut gives the most flavour, but good-quality desiccated coconut works well.

Variations

•
Add a splash of Mozambican coconut spirit for an adult dessert.
•
Press into a tart shell for an elegant cocada tart.
•
Serve alongside fresh mango slices for a tropical pairing.

Storage

Refrigerate covered for up to 5 days. The flavour improves on day 2.

History & Origin

Cocada Amarela originated in the Portuguese colonial world — similar desserts exist in Brazil, Portugal, Cape Verde, and São Tomé — but Mozambican versions have a distinct character from the use of local coconuts and spices. The name 'amarela' (yellow) refers to the golden colour from the egg yolks, a hallmark of Portuguese egg-based dessert traditions dating to medieval Arab influence.

Frequently Asked Questions

Can I use canned coconut milk instead of grated coconut?

The texture will be different — more pudding-like and less chewy. Reduce the water if doing so. Grated coconut gives the traditional texture.

Nutrition Facts

Per serving (160g) · 6 servings total

Calories420kcal

Protein5g

Carbohydrates62g

Fat18g

Fiber3g

Protein5g

Carbs62g

Fat18g

Time Summary

Prep time15 min

Cook time35 min

Total time50 min

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About This Recipe

Instructions

Make sugar syrup

Combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves, then bring to a simmer. Cook for 5 minutes without stirring until slightly thickened.

Add coconut

Add grated coconut to the syrup and stir to combine. Reduce heat to medium-low and cook, stirring frequently, for 15–20 minutes until the mixture thickens and the coconut has absorbed most of the syrup.

Temper egg yolks

Remove pot from heat. In a bowl, whisk egg yolks with salt. Add 2 tablespoons of the hot coconut mixture to the yolks while whisking (to temper). Gradually pour the tempered yolks into the pot, stirring constantly.

Cook to finish

Return pot to low heat. Add cinnamon, cloves, and vanilla. Cook, stirring constantly, for 8–10 minutes until the mixture is very thick, glossy, and a deep golden colour. It should pull away from the sides of the pot.

Set and chill

Pour into a serving dish or individual ramekins. Dust with cinnamon. Allow to cool to room temperature, then refrigerate for at least 2 hours until set.

History & Origin