Cocada Amarela Yellow Coconut Pudding Recipes

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COCADA AMARELA --YELLOW COCONUT PUDDING



Cocada Amarela --Yellow Coconut Pudding image

Make and share this Cocada Amarela --Yellow Coconut Pudding recipe from Food.com.

Provided by Chef Jean

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup sugar
3 cups water
2 whole cloves
1/2 a coconut
6 egg yolks
ground cinnamon, to taste

Steps:

  • Open the coconut, cut it in easy to handle pieces and grate about half of it (about 2 cups worth).
  • Combine the sugar, water and cloves in a small saucepan and bring to a boil, stirring constantly. Once it boils, stop stirring and allow to continue boiling until it reaches the temperature of 230 degrees on a candy thermometer. This may take quite a while.
  • Reduce the heat to low. With a slotted spoon remove and discard the cloves. Add the grated coconut, a little bit at a time, and mix well. Continue to cook, stirring frequently, for about 10 minutes. The coconut should become translucent. Remove from heat.
  • Beat the egg yolks until they thicken slightly, for about 1 minute. Stir in about 1/2 cup of the syrup and mix. Pour this mixture into the saucepan with the remaining syrup and stir together thoroughly.
  • Cook over moderate heat for about 10 minutes, stiring frequently, until the pudding thickens enough to pull away from the bottom and sides of the pan. Spoon the pudding into individual serving plates. Let cool, sprinkle with ground cinnamon and serve.

COCADA CREMOSA DE BANANA (BANANA-COCONUT PUDDING) -- A TROPICAL TREAT TO DIE FOR!



Cocada Cremosa de Banana (Banana-Coconut Pudding) -- A tropical treat to die for! image

A tropical, delicious, gluten-free pudding (cocada cremosa), perfect for easy entertainment.

Provided by Denise Browning

Time 22m

Number Of Ingredients 8

1 can sweetened condensed milk (14oz or 396 g)
2 measures brown sugar (use the empty condensed milk can as measurement)
7 ounces dehydrated or unsweetened coconut flakes (200 g)
5 medium ripe bananas (mashed)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

Steps:

  • Place all the ingredients, except the vanilla and heavy cream, into a medium saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until mixture has thickened (approximately 15 minutes). Stir in both the vanilla and heavy cream. Pour mixture into small glasses and decorate as desired. The cocada cremosa (pudding) can be served warm, at room temperature, or even chilled. Because this is a very sweet treat, I serve it in small glasses.

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  • Combine the sugar, water and cloves in a saucepan and bring to a boil, stirring constantly. When the sugar is entirely dissolved, stop stirring and allow to continue boiling for a couple minutes.
  • Reduce the heat to low. Remove the cloves. Add the grated coconut and mix well. Continue to simmer, stirring frequently, for about 10 minutes. Remove from heat.
  • Separately, beat the egg yolks until they thicken. Stir in about ½ cup (100ml) of the syrup and mix, making sure that the egg yolks don’t curdle. Pour the mixture into the saucepan with the remaining syrup and stir thoroughly until reaching a homogeneous pudding texture.

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