Liberales are traditional Colombian bakery sweets also known as red pears, red yoyos, or coconut bombs in different regions. They stand out for their bright red color, rounded or pear-like shape, and sweet coconut filling.
People enjoy them as an afternoon snack, during Colombian coffee breaks, or with hot chocolate and milk. Their colorful appearance and contrast between soft dough and coconut filling make them a distinctive Colombian bakery treat.
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Colombian Liberales
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Cuisine: Colombian
Ingredients
Nutrition
- Calories: 310
Ingredients
For the dough
- 375 g all-purpose flour (3 cups)
- 150 g granulated sugar (¾ cup)
- 50 g unsalted butter, softened (3 tablespoons)
- 1 large egg
- 250 ml warm whole milk (1 cup)
- 5 g salt (1 teaspoon)
- 5 g baking powder (1 teaspoon)
- 4 g red gel food coloring (½ teaspoon)
- 5 ml vanilla extract (1 teaspoon)
For the coconut filling
- 150 g unsweetened shredded dried coconut (1 ¾ cups)
- 120 ml whole milk (½ cup)
- 100 g granulated sugar (½ cup)
- 30 g unsalted butter (2 tablespoons)
- 5 ml vanilla extract (1 teaspoon)
Preparation
- Preheat the oven to 180 °C / 350 °F and line a baking sheet with parchment paper.
- Make the dough, combine the flour, sugar, salt, and baking powder in a large bowl. Add the butter and rub it in with your hands until the mixture has a sandy texture.
- Add the egg, vanilla, red food coloring, and warm milk gradually. Mix and knead for 5 minutes until you have a smooth, evenly red dough. It should feel moist but easy to shape.
- Shape the breads, divide the dough into 16 portions of about 50 g each. Shape them into smooth balls or small pears and place them on the baking sheet, leaving space between them.
- Bake for 15 to 18 minutes, until firm and only lightly golden underneath. Remove them and cool completely on a wire rack.
- Make the filling, place the coconut, milk, sugar, and butter in a small saucepan. Cook over medium heat for 8 to 10 minutes, stirring until you have a thick, moist, glossy filling. Add the vanilla and let it cool.
- Assemble the liberales, slice each bread partly open or sandwich two pieces together with about 20 g of coconut filling. Press gently and let them rest for 15 minutes before serving.
Chef’s tips
- Use gel food coloring for a stronger red color without adding too much liquid.
- Do not overbake the breads because they should remain soft around the coconut filling.
- Let both the breads and filling cool completely before assembling.
- Use unsweetened dried coconut to control the sweetness of the filling.
Traditional variations
Depending on the region, these sweets may be called liberales, red pears, red yoyos, or coconut bombs. Their shape can vary between round buns and pear-like pieces, but the red dough and coconut filling remain the most recognizable features.
How to serve
Serve liberales at room temperature on a tray of sweets or alongside other Colombian baked goods. They are ideal for breakfast, coffee breaks, and family snacks.
Recommended accompaniments
- Coffee with milk
- Colombian hot chocolate
- Hot panela drink
- Cold milk
- Colombian oat drink
A culinary curiosity
The name liberales is used in some Colombian bakeries for these red coconut-filled sweets. They are also called yoyos or red pears, names connected to their distinctive shape and presentation.
Frequently Asked Questions
Their red color is one of the most recognizable features of the pastry. You get it by adding food coloring to the dough before baking. Beyond appearance, the color helps distinguish liberales from other coconut-filled sweet breads sold in Colombian bakeries.
Yes. Coconut filling is an essential part of this sweet. You usually cook it with sugar, milk, and butter until thick and moist, then place it between two red bread pieces or inside a partially opened roll.
You can use freshly grated coconut, but drain it well so the filling does not become too loose. Unsweetened dried coconut is easier to work with because it absorbs the milk better and helps create a thick filling that stays in place.
Keep them in an airtight container for up to 2 days at room temperature. In very warm weather, refrigerate them for up to 3 days and let them sit for 15 minutes before serving so the filling can soften slightly.
