Yellow coconut pudding that originated in Mozambique and serves eight (8). Again, the influence of the coconut farms of Mozambique are in evidence here.


2 cups sugar

4 whole cloves

12 egg yolks

6 cups water

4 cups grated coconut

ground cinnamon


Combine the sugar, cloves and water in a 4 to 5 quart saucepan. Bring to a boil. Continue boiling and stir constantly until syrup reaches 230F on a candy thermometer. Reduce heat to low, take out cloves and add coconut. Mix thoroughly and cook 10 minutes on low heat. Take off heat.

In a deep bowl, place 12 egg yolks. Beat them with an electric mixer for one minute. Stir in 1 cup of sugar, coconut mixture and then pour yolks into saucepan with rest of syrup. Cook at medium heat 10 minutes. Pour in 1-inch deep platter or individual dessert dishes. Sprinkle with cinnamon and refrigerate for 2 hours.


Serves 8.


country : Mozambique

course : dessert


source : African Cookery / Annette Merson