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
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 230°F 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.
country : Mozambique
course : dessert
source : African Cookery / Annette Merson