Angolan Coconut Egg Yolk Dessert

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Cocada Amarela is a beloved Angolan sweet that turns simple pantry staples—egg yolks, grated coconut, and condensed milk—into a rich, golden custard. It has the texture of a soft, sliceable fudge with toasted coconut in every bite, often enjoyed at celebrations and family gatherings.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 14 gSaturated Fat
• 50 gCarbs
• 2 gFiber
• 42 gSugar
• 9 gProtein
• 160 mgSodium
• 280 mgPotassium
• 130 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the custard base

• 8 large egg yolks
• 2 cups finely grated fresh coconut (or 1 1/2 cups unsweetened desiccated coconut)
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 cup granulated sugar
• 1/2 cup whole milk
• 3 tbsp unsalted butter
• 1/4 tsp fine sea salt

For finishing

• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp lemon zest
• Extra desiccated coconut for dusting

Directions

1. Preheat the oven to 350°F (175°C) and lightly butter an 8-inch square baking dish. If using desiccated coconut, rehydrate it by soaking in warm water for 10 minutes, then drain well.
2. In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk, whole milk, sugar, butter, and salt. Stir constantly with a wooden spoon until the sugar dissolves and the mixture is smooth, about 4 minutes.
3. Add the grated coconut and cook, stirring continuously, for 8 to 10 minutes until the mixture thickens and pulls away from the sides of the pan. Do not let it boil rapidly or the eggs will scramble in the next step.
4. Remove the pan from the heat and let it cool for 2 minutes. Whisk the egg yolks in a separate bowl, then slowly temper them into the coconut mixture by adding a few spoonfuls at a time while whisking constantly.
5. Return the pan to very low heat and cook, stirring constantly, for 5 to 7 minutes until the custard is thick enough to coat the back of a spoon and leaves a trail when you draw a line through it. Stir in the vanilla, cinnamon, and lemon zest.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake for 12 to 15 minutes until the surface is lightly golden and set around the edges but still slightly jiggly in the center.
7. Cool to room temperature, then refrigerate for at least 2 hours until firm. Cut into squares or diamonds, dust with extra desiccated coconut and a pinch of cinnamon, and serve chilled.

Cook’s Notes

• Freshly grated coconut gives the best texture; if you must use packaged desiccated coconut, rehydrate it in warm milk first to mimic the fresh version.
• Stir constantly once the egg yolks go in—cocada can scorch quickly and the eggs will curdle if the heat is too high.
• For a firmer, sliceable bar, cook the custard a few minutes longer until it holds a thick ribbon when dropped from the spoon.
• Sprinkle the finished squares with a little extra cinnamon-sugar just before serving for a traditional Angolan presentation.
• Leftovers keep well in an airtight container in the refrigerator for up to 4 days; serve cold straight from the fridge.

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