Recipe
Coquito Quemado (Cuban Coconut Sweets)
Cuban coquito quemado: grated coconut with its thin brown skin, raw sugar, and honey cooked slowly. A traditional sweet that keeps for days.
- Preparation30 min
- Cooking1 h
- Total time2 h
- Servings10 servings
- DifficultyEasy
Coquitos are a typical Cuban dessert. They are easy to make and keep for a long time. Coquito quemado uses grated coconut with its thin brown skin and raw sugar, which gives it that toasted color and a deeper flavor.
Ingredients
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Method
- Grate the coconut very finely, leaving the thin brown skin that covers it.
- In a heavy-bottomed pot, place the coconut, sugar, water, and honey.
- Cook over low heat, stirring constantly with a wooden paddle, until part of the sugar dissolves and the mixture begins to lose its moisture.
- Continue cooking until it reaches a pasty consistency. Remove from heat and let cool for a few minutes.
- With a spoon, separate portions and place them on a tray or on paper. If you wish, give them an elongated shape with a wooden board.
- Let cool completely before serving or storing.
