Cocada Amarela

Prepare the Syrup:

• In a large, heavy-bottomed saucepan, combine 2 cups (400g) granulated sugar and 1 cup (240ml) water. If using, add the 1 cinnamon stick. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved and you have a light syrup. This should take about 5-7 minutes.
• Reduce the heat to low. Stir in the 4 cups (14 ounces/400g) grated coconut and a pinch of salt.
  4 cups Freshly grated coconut, Pinch of salt
• Cook, stirring constantly, for about 15-20 minutes, until the coconut has absorbed most of the syrup and the mixture thickens. The coconut should look translucent.
• Temper the Egg Yolks: While the coconut is cooking, separate the 10 large egg yolks into a medium bowl. Whisk them lightly until smooth.
  10 large Egg yolks
• Combine Coconut and Yolks: Remove the saucepan from the heat. Gradually add a small amount of the hot coconut mixture (about 1/2 cup) to the whisked egg yolks, stirring continuously. This step is called tempering and prevents the egg yolks from scrambling.
• Return to Heat: Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut mixture. Add the 1 teaspoon lemon zest if using.
  1 tbsp Lemon zest
• Cook to Perfection: Return the saucepan to very low heat. Cook, stirring constantly with a wooden spoon, for another 20-30 minutes. The mixture will thicken considerably and start to pull away from the sides of the pan. Be patient and keep stirring to prevent it from sticking or burning. The final consistency should be like a thick, creamy pudding.
• Serve: Remove the cinnamon stick (if used). Spoon the Cocada Amarela into a serving dish or individual ramekins. It can be served warm or chilled. It will firm up more as it cools.