Instructions: Boil the grated coconut in coconut juice and sugar for about 10 minutes. Add the milk. Stir and continue cooking until you can see the bottom of the pot. Whip the egg yolks with the rum and add them to the above mixture. Let them boil for 10 more minutes. Empty the mixture (cocada) into a glass, oven-safe mold or casserole dish.

Garnish with almonds and raisins. Sprinkle with cinnamon. Bake on medium heat until golden (about
15 minutes).

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