Ingredients with Measurements:
- 2 cups of grated coconut
- 2 cups of sugar
- 1 cup of water
- 6 egg yolks
- 1 teaspoon of vanilla extract
- 1 tablespoon of butter
- Pinch of salt
Special equipment needed:
- Large saucepan
- Wooden spoon
- Mixing bowl
- Whisk
- Pudding cups or ramekins
Step-by-step instructions:
1. In a large saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
2. Add the grated coconut and stir well.
3. Cook the mixture for about 20 minutes, stirring occasionally, until it thickens and turns golden brown.
4. In a mixing bowl, whisk the egg yolks until they become light and frothy.
5. Add a ladleful of the hot coconut mixture to the egg yolks and whisk quickly to temper the eggs.
6. Pour the egg mixture back into the saucepan with the remaining coconut mixture and stir well.
7. Add the vanilla extract, butter, and salt to the saucepan and stir until the butter melts.
8. Cook the mixture for another 5 minutes, stirring constantly.
9. Remove the saucepan from the heat and let the pudding cool for a few minutes.
10. Pour the pudding into pudding cups or ramekins and let it cool to room temperature.
11. Chill the pudding in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 380
Fat: 15g
Carbohydrates: 62g
Protein: 3g
Sodium: 45mg
Sugar: 60g
Substitutions for ingredients:
- You can use unsweetened shredded coconut instead of grated coconut.
- You can use coconut milk instead of water for a richer flavor.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the pudding for added texture.
- You can add a pinch of cinnamon or nutmeg to the pudding for added flavor.
Tips and tricks:
- Be sure to stir the coconut mixture constantly to prevent it from burning.
- Use a wooden spoon to stir the pudding to prevent it from sticking to the pan.
- Let the pudding cool to room temperature before chilling it in the refrigerator.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe dish and heat it in the microwave for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Serve the pudding in individual pudding cups or ramekins for an elegant presentation.
Garnishes:
Garnish the pudding with toasted coconut flakes or chopped nuts.
Pairings:
Serve the pudding with fresh fruit, such as sliced mango or pineapple, for a tropical twist.
Suggested side dishes:
The pudding can be served as a dessert on its own or with a cup of coffee or tea.
Troubleshooting advice:
- If the pudding is too thick, add a little bit of water or milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
Be sure to cook the pudding until it reaches a temperature of 160°F to ensure that the eggs are fully cooked.
Food history:
Cocada Amarela is a traditional dessert from Angola, a country located in southern Africa. The dessert is made with coconut, sugar, and eggs and is typically served during special occasions, such as weddings and holidays.
Flavor profiles:
Cocada Amarela has a sweet and creamy flavor with a hint of coconut.
Serving suggestions:
Serve the pudding chilled for a refreshing treat on a hot day.
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Region: Angolan