Guatemalan dulce de coco is a preparation of shredded coconut cooked in syrup into a creamy paste, distinct from cocadas for its softer, smoother texture.
It’s a simple sweet, very popular in Guatemala, valued for its intense coconut flavor and versatility, eaten on its own or as a filling.
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Guatemalan Coconut Sweet Paste
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Dessert
- Cuisine: Guatemalan
Ingredients
- 3 cups of shredded coconut (fresh or dried)
- 2 cups of milk
- 1.5 cups of sugar
- 1 of cinnamon stick
Instructions
- Combine, place the shredded coconut, milk, sugar, and cinnamon in a pot.
- Cook, cook over medium heat, stirring frequently, until the mixture thickens and takes on a creamy paste consistency.
- Check the point, the sweet is ready when stirring makes it pull slightly away from the bottom of the pot, while keeping a smooth texture.
- Cool, let cool before serving or storing.
- Serve, serve in a bowl or use as a filling for other desserts.
Tips for getting it right
- Stirring frequently during cooking keeps the coconut from sticking or burning on the bottom of the pot.
- Unlike cocadas, dulce de coco is cooked to a softer, creamier point, without forming firm balls.
- It can be used as a filling for cakes, sweet breads, or tarts.
- Adjust the amount of milk depending on whether you prefer a thinner or thicker consistency.
Traditional variations
- It’s a very versatile sweet, used both on its own and as a filling for other preparations.
- Some versions add condensed milk for an even creamier texture.
How to serve
Dulce de coco is served on its own, as a dessert, or used as a filling for other sweet preparations.
It’s a traditional Guatemalan sweet, simple and versatile.
Recommended sides
- Homemade bread
Did you know?
Unlike cocadas, which are shaped into firm balls, dulce de coco stays as a smooth, creamy paste.
It’s widely used as a filling for sweet breads and cakes in Guatemalan baking.
Frequently Asked Questions
It's a Guatemalan preparation of shredded coconut cooked in syrup into a creamy paste.
Dulce de coco has a softer, creamier texture, while cocadas are shaped into firm balls.
Yes, it's very versatile and frequently used as a filling for sweet breads, cakes, and tarts.
Yes, some versions add condensed milk for an even creamier texture.
