Tasting the dominican Dulce de Coco (coconut fudge) is without a doubt a delicious experience with the Caribbean touch that characterizes it. Today, the new generations follow in the footsteps of tradition, fusing flavors and ingredients. However, they always return to typical flavors and simple recipes, where the popular taste lies.
Few ingredients are used to prepare this delicacy. You can find different versions such as dry coconut candy or tender coconut candy. Coconut is also often mixed with different tropical fruits, such as pineapple or tubers such as sweet potatoes.
Depending on the type of cooking you can enjoy the baked coconut fudge and in a pot . As well as an immense variety that derives from the combinations of these alternatives.
The difference between the recipe for dry (ripe) or tender coconut fudge lies in the ripeness of the fruit. The deliciousness of this dish has led it to occupy a place in haute cuisine. Here you will find all the information you need to learn more about this dessert and its preparation.
Table of Contents
- How to make dominican Dulce de Coco?
- Baked Dominican Dulce de Coco
- Gourmet recipe
- Nutritional value
- Where to eat Dominican Dulce de Coco?
How to make dominican Dulce de Coco?
For the dried coconut recipe, you should choose a coconut that is well ripe and has thick, firm flesh. The mature coconut has less amount of water than the tender one. It should not be completely dry as there is a risk that it will be in poor condition. If you are still not sure how to choose it, check out our recommendations on how to select the coconut.
If you opt for the tender coconut fudge, it should have a lot of water when shaken. In this case the pulp will be finer, tender and juicy. In this case it is preferable to cut it because scratching it is more difficult . This confection is smoother and creamier, but the coconut flavor is not as intense.
- Preparation time: 30 min.
- Cooking time: 40 min.
- Servings: 6
- 1 coconut or 2 ½ cups of shredded dried coconut
- 6 cups of milk
- ½ cup of sugar
- 4 cinnamon sticks
- 1 teaspoon vanilla extract (optional)
Extract the liquid from the coconut, as well as the meat. Mix all the ingredients and stir constantly to avoid sticking, burning or spilling the mixture.
Remove from heat after about 40 minutes. The consistency should be similar to that of yogurt. Let cool and you can serve.
If you use dried coconut, let it sit overnight in coconut milk to hydrate the fruit. The result will not be the same, but it works well if you don’t have the option of fresh coconut.
Baked Dominican Dulce de Coco
It is also known as cocada and is prepared with preferably fresh coconut. It is fluffy and does not use flour in its preparation.
For 6 servings
- 1 ½ cups (175 gr.) of fresh and grated coconut. Equals 1 ½ dried coconut or more with ½ cup of coconut milk.
- 2 cups of whole milk (355 ml)
- 2 cinnamon sticks
- 1 ¼ cup of granulated sugar (140 gr.) or the sweetener of your choice.
- vanilla extract (optional)
- ¼ teaspoon salt
- 2 eggs
- 1 tablespoon vanilla extract.
If dry coconut is used, it should be left submerged in coconut milk overnight to hydrate.
You can use a 6-inch mold, which you must line with parchment paper.
Combine all the ingredients in a saucepan or saucepan, put them to cook over low heat. Stir the mixture frequently so it doesn’t stick. The frequency increases as the liquid evaporates and thickens. The result should be a pasty mixture . Remove from heat and allow to cool to room temperature.
Upon cooling, add the vanilla extract and eggs. It is integrated with enveloping movements, using a spatula. Pour the mixture into the mold.
Preheat the oven and proceed to bake for 30 minutes. Remove it from the oven and wait for it to cool before unmolding the preparation.
- 2 coconuts
- 2 cups of milk
- 1 can of evaporated milk
- 1 cup of sugar
- 1 cinnamon stick
- Pinch of salt
- Vanilla extract
The coconut liquid is selected and extracted. Separate the pulp from the peel or shell as indicated. Clean well and cut to put it in the processor or scratch it with a guayo or grater.Mix all the ingredients, reserve the lemon for later. Then, they are poured into a pot or saucepan that is taken to the stove where it is going to be cooked. It is constantly being stirred. After an hour, a point of lemon juice is added . Remove from heat, cool and serve.
Choosing coconut is very simple if you look carefully and follow these recommendations:
The ideal coconut to make the recipe is one in which the shell is dry, it is brown in color (coffee) and it has water inside. The more moving water you hear when you shake the coconut, the healthier and riper it is. This can also be seen because the coconut must be heavy. The shell of a healthy coconut should be brown.
You have to take care that the coconut is not overdone, because it is dangerous to health. This can be known because all the water has evaporated, the shell has cracks, spots or fungus. Also observe if the three little holes at one of its ends (germination pores) present mold; if they are very sunken, soft or wet.The color of the pulp must be white, without yellowish or greenish spots, a firm texture and a pleasant smell. When stale, coconut has a pungent odor that is often unpleasant.
How to get the liquid out of the coconut:
The three circles or holes (germination pores) that the coconut has at one of its ends are located.
Of the three points, one is always easier to drill. You have to try until you find out what it is. You make a hole by digging with a sharp knife. You can also use a corkscrew. There are those who drill two or three so that the liquid comes out more quickly.
Then, the liquid is emptied into a glass or jar, placing a strainer on it . This is done to discard shell fiber or pulp material that is loosened by piercing.
Once the liquid has been extracted, the thick shell is broken by hitting it dry with a hammer. There are those who do it by holding the coconut firmly in their hand, in the absence of a suitable surface for this purpose. You can also wrap the coconut in a thick old rag to hit against a hard surface.
How to remove the coconut shell
There are several ways to remove the shell or shell of the coconut more easily. One of them consists of placing the coconut on a barbecue or on the kitchen stove. When the cocha is quite burned, black, it is removed from the fire and is expected to cool. Then, we proceed to remove the pulp, detaching it with a knife.
Some people prefer to place the coconut in the freezer . Its shell or shell can also be beaten to make it easier to separate the pulp from the shell.
A second step is to insert a strong, small, blunt knife or thin spoon between the pulp and the shell. It comes off by prying. If you want to remove the film or brown skin that remains attached to the pulp, you can do it with a knife or potato peeler in a very simple way. The pulp is washed and dried with a clean cloth.
Its caloric value is 350-4 cal. per 100 grams and provides an energy of 1481 kj. This makes it a highly energizing food. It is ideal for those who aspire to enjoy a vacation with physical sports activities, excursions or to dance until dawn.
The highest protein value (11 g) is given by milk, which turns out to be a wonderful complement. Its fat content is 10 g and saturated fat, 49 g. It has a rich contribution of fibers 10.5 g per 100 g of coconut meat.
In addition, it is a source of calcium (469 mg), iron (0.7 mg), magnesium, phosphorus and potassium. Contains vitamins A, (410 IU), C (3.5 mg) E (0.7 g every 100 gr. of coconut). It has antioxidant properties because it contains water-soluble vitamins of group B.
Where to eat Dominican Dulce de Coco?
The best tourist sites where you can taste the most delicious coconut fudge:
El Mesón de Bari
It is a place that is considered heritage of the gastronomy of the Dominican Republic. You can follow him on instagram for more information. There you will have the menu available.
Hours of operation: Every day from 12:00 p.m. to 11:00 p.m.Address: Calle Ostos 302 and Urena Santo Domingo, Dominican Republic.
It allows you to opt for vegan, vegetarian and gluten-free options. It is located at Calle Rafael Augusto Sánchez No. 20. Piantini
Hours of operation: Sunday to Thursday from: 8:00 a.m. to 11:00 p.m.
Friday and Saturday: 8:00 a.m. -12:00 a.m.
You can get more information on the instagram account.
Dulcería Las 3 Rosas
Inside their facebook page you will find important information about this sweet shop. A characteristic feature is the dedicated and colorful presentation. If you go you can not stay without trying their delicious punch.
Address: Carretera Sánchez # 18, Baní, Dominican Republic
Hours of operation: Open Mondays 8:00 amAddress: C. Duarte, Baní 94000, Dominican Republic
Parador Las Marias
Address: 2, Paya, Peravia, Dominican Republic
Office hours: Monday to Saturday 08:00-21:00.On the official website of the restaurant you will find more detailed information. Its coconut fudge is famous on the island as well as many desserts that will leave your palate amazed.