Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups sugar
- 4 whole cloves
- 12 egg yolks
- 6 cups water
- 4 cups grated coconut
- ground cinnamon
Directions
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.
Category:Mozambican Recipes
Category:Mozambican Desserts