Recipe
Coconut Sweet
Cuban coconut sweet with only coconut, sugar, water and a pinch of salt. Easy, creamy and perfect with very cold cream cheese.
- Preparation5 min
- Cooking45 min
- Total time50 min
- Servings6 servings
- DifficultyEasy
Coconut sweet is one of the most frequent desserts in Cuba and it is very easy to prepare. You can eat it alone, with different types of cheese, with cookies, with bread or combined with other desserts.
In addition, it is the base of some classic Cuban sweets such as coconut cake, panetela con coco or caramelized coquito.
Ingredients
Check off the ingredients you have.
Method
- In a pot, put the coconut, the sugar, the water and the salt, and mix everything well.
- Cook over low heat for about 45 minutes, without stopping stirring. If you use fresh coconut, do not cook it too much because it tends to become hard.
- If you want, add during cooking a cinnamon stick or a teaspoon of vanilla.
- Watch the point so that it does not dry out too much: it is ready when, while stirring, the bottom of the pot is visible.
- Pour the sweet into a glass container and let it cool down.
- Serve it cold, accompanied by cream cheese.
