Colombian
DULCE DE COCO: Versión Rápida y Sabrosa

Coconut dessert recipe

Dulce de coco is a traditional dessert that stands out for its sweet and creamy flavor, its soft texture and its characteristic color. It is ideal for celebrations and festive occasions in Colombia. It is traditionally prepared during family gatherings or when you feel like a homemade dessert. Do you want to surprise the whole family with a delicious homemade dessert? Follow step by step and surprise them!

👩‍🍳 SWEET COCONUT RECIPE

The coconut is grated and cooked with milk, vanilla, cloves and cinnamon, sweetened to taste. Add a mixture of cornstarch and milk, cook and mix over medium-low heat with salt and lemon peel. Serve and enjoy immediately or refrigerate before serving.

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total: 45 minutes
  • Diners: 6 servings

✍FRESH COLOMBIAN COCONUT INGREDIENTS

  • 1 pinch of salt
  • Cinnamon to taste
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • Lemon peel, to taste
  • 2 tablespoons of panela
  • 1 tablespoon vanilla
  • 250 grams of coconut
  • 2 cloves
  • 2 tablespoons coconut sugar
  • 750 ml of whole milk
  • Stevia, to sweeten to taste

At your service:

🥘 HOW TO PREPARE TRADITIONAL COCONUT FOOD

  1. Grate the coconut using the finest part of the grater and place it in a saucepan together with 500 milliliters of milk. Add vanilla, cloves and cinnamon. Sweeten to taste with coconut sugar, panela, sugar and Stevia.
  2. Cook over medium heat for about 15 minutes, stirring to prevent sticking. Meanwhile, mix 2 1/2 tablespoons cornstarch with the remaining milk. We add this mixture to the coconut preparation and carefully integrate everything.
  3. Cook over medium-low heat for 20 minutes, stirring continuously. Add a pinch of salt and the lemon zest without the white part. We mingle. After this time we serve and enjoy or leave in the refrigerator for a few minutes before serving.
  4. And that’s it, it’s time to enjoy our delicious Colombian Dulce with the whole family! Enjoy!

🍽 HOW TO SERVE COCONUT FOOD WITH MILK AND SUGAR

It is served in a shallow saucer or candy bowl and can be decorated with ground cinnamon.

💡3 TIPS FOR PREPARING COCONUT FOOD LIKE AN EXPERT

We are sure that you managed to do a good job, but it is worth reviewing these 3 good tips that we leave you here to make your candies even tastier and surprise your guests with their flavor.

  1. Use high-quality fresh coconut for a more authentic flavor. You can finely grate the coconut or, if you wish, cut it into small pieces.
  2. Experiment with different types of milk, such as coconut milk, to intensify the coconut flavor in the candy.
  3. Store candy in an airtight container in the refrigerator to maintain freshness and texture.

Preparing a balanced dessert means making your family proud, which is why we invite you to share this delicious recipe on social media, including with your friends and family. Thank you so much for your support. 😃

Learn to prepare more Colombian sweets.

❓ RELATED QUESTIONS ABOUT COCONUT SWEET

💬WHAT ARE THE BENEFITS OF COCONUT CONSUMPTION?

Compounds found in coconut, such as lauric acid and other antioxidants, may have anti-inflammatory properties that contribute to overall health. Despite being high in saturated fat, coconut has been shown to increase HDL cholesterol (good cholesterol) levels, which can help maintain a healthy lipid profile. Moreover, contains essential nutrients such as vitamins C, E, B1, B3, B5 and B6, as well as minerals such as iron, calcium, magnesium and zinc.

💬 IS MILK HEALTHY?

It is a valuable source of calcium, essential for the development and maintenance of strong bones and teeth. It has hydrating properties and can be particularly useful for replenishing fluids after physical activity. It contains high-quality proteins that contain all the essential amino acids, thus contributing to the creation and repair of body tissues. In addition to providing calcium, milk offers other essential vitamins and minerals such as vitamin D, vitamin B12, phosphorus and riboflavin.

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