ANGOLAN RECIPES (COCONUT CUSTARD)

Ingredients

-         2 cups grated coconut,

-         6 egg yolks

-         3 cups water

-         1 cup sugar

-         2 whole cloves

-         Pinch of salt 

-         1 tsp cinnamon

Method

-   Add the water, sugar and whole cloves to a saucepan and bring to a  boil over medium heat, stirring to dissolve the sugar. Simmer until the temperature of the sugar syrup reaches 230°F on a candy thermometer, anywhere from 15 to 20 minutes.

-  Remove the syrup from the heat. Remove and discard the cloves and stir in the coconut. Return to medium-low flame and simmer, stirring, for another 8 minutes. Remove from heat.

-  Beat the egg yolks and the salt with a whisk in a large bowl until smooth and lightened in color. Slowly beat a small amount of the coconut mixture into the egg yolks. Then beat the egg yolks into the remaining coconut mixture.

 -  Put  the saucepan to low flame and cook, stirring constantly until thickened and smooth, about 5 minutes. Be careful not to overheat the pudding or it may curdle. Serve warm or chilled in small bowls, sprinkled with a little cinnamon

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