Cuban recipe
Cuban Disco Sandwich with Coconut Sweet
Cuban bocadito roll filled with thick coconut sweet, pressed in the round metal disco press until golden and crisp.
- Preparation10 min
- Cooking12 min
- Total time22 min
- Servings2 discos
- DifficultyEasy
The Cuban disco is one of those lifelong snacks: a small round bocadito roll with a thin crust and soft crumb, filled and pressed in the round metal sandwich press until golden outside and warm inside.
In its sweet version, the thick grated coconut sweet (dulce de coco, a thick, sweet coconut preserve) melts slightly with the heat and blends with the crumb, making a simple snack that tastes like home.
Ingredients
Check off the ingredients you have.
Disco
Homemade coconut sweet (if you make it)
Method
Coconut sweet (optional)
- If you are making the sweet, put the 100 g grated coconut, 45 g sugar and 60 ml water in a saucepan.
- Cook over low heat, stirring, until it reduces and no liquid remains. Remove it from the heat and let it cool completely.
AI-generated image.CiberCuba
Assembly and pressing
- Cut each roll in half horizontally, as for a bocadito, without fully separating the halves if you can.
AI-generated image.CiberCuba - Fill each roll with 50 g thick coconut sweet, spread evenly, and close it. If you like, spread a little butter on the outside.
AI-generated image.CiberCuba - Heat the round metal disco press over moderate heat, add the filled roll and press gently with the lid.
AI-generated image.CiberCuba - Cook for 2 to 3 minutes per side, until the bread is golden and slightly flattened. Repeat with the other roll.
AI-generated image.CiberCuba - Let rest for a minute so the sweet settles, cut in half if you like and serve hot, with the coconut filling showing.
