Baba de Moça — Brazilian Coconut Egg Yolk Cream
A velvety Brazilian classic made with creamy coconut milk and silky egg yolks cooked into a golden, luscious custard. Quick to prepare and utterly irresistible, this dairy-free dessert is perfect for entertaining or a special weeknight treat.
🛒 Ingredients
6 servings
- 8 egg yolks
- 400 ml full-fat coconut milk
- 300 g granulated sugar
- 120 ml water
- 1 pinch of salt
- ½ tsp vanilla extract
- 30 g toasted shredded coconut (for garnish)
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Directions
- 1
Strain the egg yolks through a fine-mesh sieve to remove membranes and ensure a smooth custard.
- 2
In a medium saucepan, combine sugar and water over medium heat, stirring until dissolved. Simmer for 5 minutes to form a light syrup.
- 3
Stir in the coconut milk and mix over low heat until fully combined with the syrup.
- 4
Slowly drizzle the strained yolks into the warm mixture, whisking constantly to prevent curdling.
- 5
Cook over very low heat, stirring continuously with a silicone spatula, until the cream thickens enough to coat the back of a spoon, about 12–15 minutes.
- 6
Remove from heat, stir in vanilla and salt, then pour into serving glasses or a dish.
- 7
Cool to room temperature, refrigerate for at least 2 hours, and top with toasted coconut before serving.
💡 Chef's Tip
Never stop stirring once the yolks are added — constant motion prevents scrambling. If the custard thickens too quickly, remove from heat and whisk vigorously. Sieving the yolks is the secret to that signature silky texture.
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