Cocada Amarela Yellow Coconut Pudding
Indulge in the rich and velvety flavors of **Cocada Amarela Yellow Coconut Pudding**, a traditional Portuguese-inspired dessert that celebrates the tropical sweetness of coconut and the smooth decadence of egg yolks. This luscious pudding combines freshly grated coconut (or unsweetened shredded coconut), fragrant cinnamon, and a hint of bright lemon zest to create a perfectly balanced treat that's both creamy and aromatic. Gently cooked to a custard-like consistency, it's a comforting dessert that's as elegant as it is satisfying. Perfect served at room temperature or chilled, this pudding can be garnished with a dusting of cinnamon or toasted coconut for a stunning finish. Whether for a casual family gathering or a festive occasion, this easy-to-make recipe promises to be a showstopper with its silky texture and tropical allure. **Keywords**: coconut pudding recipe, traditional Portuguese dessert, creamy coconut dessert, custard, easy tropical dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Grated fresh coconut (or unsweetened shredded coconut)
- 1.5 cups Water
- 1 cup Sugar
- 6 large Egg yolks
- 1 piece Cinnamon stick
- 1 teaspoon Lemon zest
Instructions
1. In a medium saucepan, combine the grated fresh coconut (or shredded coconut), water, sugar, and the cinnamon stick.
2. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves completely and the coconut is well hydrated.
3. Once the mixture starts to thicken slightly (after about 10 minutes), remove the cinnamon stick and reduce the heat to low.
4. In a separate bowl, beat the egg yolks lightly. Slowly temper the yolks by adding a few spoonfuls of the hot coconut mixture to the yolks, whisking constantly to prevent curdling.
5. Gradually pour the tempered egg yolks back into the saucepan with the coconut mixture, stirring continuously.
6. Continue to cook the pudding over low heat, stirring constantly, until it thickens and takes on a smooth, custard-like texture (about 10-15 minutes). Be careful not to let the mixture boil, as this could scramble the eggs.
7. Stir in the lemon zest for a hint of brightness and remove the pudding from the heat.
8. Transfer the pudding to individual serving bowls or a large serving dish. Allow it to cool to room temperature before serving or refrigerate for a chilled version.
9. Optionally, garnish with a sprinkling of ground cinnamon or toasted coconut flakes before serving.
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 208.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
