Recipe: Dulce de Coco

I really do. Thanks to my grandpa and his friend, we have a lovely bunch of green coconuts to enjoy. So while the coconut water flows, we have an abundance of fresh coconut meat… I already made a batch of macaroons, but I wanted to try something different with some of the grated coconut. I thought there must be some way to make something similar to rice pudding but with coconut, but my searches turned up very few recipes that made use of fresh coconut rather than dried. Then, a stroke of genius… I decided to search in Spanish. After all, the best coconut deserts I’ve had are all Hispanic. Voila! I found the just what I was looking for on a forum for a Dominican recipe site: Dulce de Coco. A tasty treat, similar to rice pudding, but featuring delectable coconut goodness.

I adapted the recipe to suit my needs and it turned out wonderfully sweet and full of coconut flavor. A great treat if you have some fresh coconut.

Dulce de Coco

Adapted by Gricel from La Cocina de la Tía Clara, Cocina Dominicana

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Ingredients

  • 3 cups of 2% milk
  • 1 – 1 ½ cups fresh, grated coconut (I’m sure unsweetened baking coconut also works)
  • ½ cup sugar
  • 1 large cinnamon stick
  • ¼ cup raisins (optional)

Preparation

Mix the milk, coconut, sugar, cinnamon stick, and raisins (optional) in a medium pan, on low heat.

Stir occasionally to keep the coconut from sticking to the bottom and burning.

Allow to boil until the mixture thickens, the consistency should be similar to rice pudding.

Remove from the heat and allow to cool. Refrigerate for at least 30 minutes before serving. It will thicken further as it cools.

Note on the cooking time: I set it on medium-low heat for a little over an hour and a half. The original recipe said it would take 25 minutes, but I halved the recipe and it still took more than twice as long before it reached the desired consistency.

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One Sweet Day

Went to check out the Sweetness Bake Shop & Cafe on SW 95th and Sunset Drive and was very pleased with the cupcakes and the fun atmosphere. Sweetness is a lovely, whimsical confectionery, coffee, and tea shop that serves a range of homemade cupcakes, gourmet deserts, gelato, bonbons, and a variety of drinks. The shop is inviting and decorated with a charming melange of sweet treat inspired art.

Today was the shops’s Grand Opening and the place was bustling; fresh cupcake trays just kept coming as the treats on display quickly ran out. The bchan and I picked four of the tasty looking treats–he chose Thrilla in Vanilla and Key Lime Pie, while I chose the Borracha and the Guayabera (my Cuban is showing). These were the mini size, which was just right for a quick treat. I especially liked that they do not pile on an overwhelming mound of cream on their cupcakes; I prefer to taste my cake and this was a nice balance. The cake itself was moist and flavorful, my bchan’s first comment was on how lemony the key lime tasted. My Borracha (rum-infused pound cake with meringue) and Guayabera (guava-filled guava cake topped with cream) cupcakes were a great combination and the guava on the inside was a pleasant surprise, bringing out the guava flavor of the cake. All in all, I loved my sweet shop experience 🙂