Coconut Macaroons (Besitos de Coco)

En Español
These coconut macaroons aka coconut kisses in Spanish, taste so delicious you won't believe they are this easy to prepare! For coconut lovers this is one treat you won't be able to control yourself with, you'll definitely eat more than one kiss!

While other countries celebrate fall with pumpkins, cranberries, and nuts, we continue to celebrate our paradise climate with Caribbean fruits desserts. I highly recommend this recipe for Thanksgiving and Christmas, it would be nice to have a tropical treat in your dessert table. There are many variations of these macaroons on the web, some have egg whites, but these do not and taste superb!

Miriam’s Flan Recipe

I have been fortunate enough to have my family's no-fail flan recipe for years, which my sister Miriam graciously shared with me. This dessert holds a special place in my heart as it was the first one, I learned to make from scratch in the 80s, and the first one I ever made for my husband back in 1991. Since then, it has become one of his all-time favorites.

Receta de Flan dominicano: Aqui.

As today marks Father's Day in the Dominican Republic, I asked my husband what he wanted for this special occasion, and to no surprise, he picked flan! I couldn't resist making two, as one is simply not enough. Check out the photo of the second flan below.

The key to achieving a flawless, smooth finish with a gelatin-like custard flan is to slowly mix and cook the ingredients. However, one day I decided to take a risk and beat all the ingredients in a blender to incorporate as many air bubbles into the mix as possible. This daring move resulted in a flan with numerous holes filled with caramel. While it was incredibly delicious, it didn't have the smooth finish we typically look for in this dessert. To my surprise, my husband loved it and declared that this was how he wanted his flan from that day on.

I initially disagreed, believing that flans are not supposed to be like that, but my husband insisted that the taste and the way the caramel syrup stuck to the bubbles made it perfect for him. Since then, I've struggled to replicate the air bubble-filled result of that day, but I continue to try.

Regardless of how you prefer your flan, it is a perfect dessert for any occasion. It is so easy to make that you'll want to try making one yourself right now. So grab your can opener and keep reading for the recipe.

The color of the caramel should be like this when removed from heat it will continue to cook and will get a tad darker. From start to finish to get the caramel to this stage takes about four minutes.

Three tablespoons of vanilla may sound like a lot, but it is just perfect to get that delicious vanilla taste for this flan recipe.



My way of setting the bain-marie. I bake uncovered for speed and to get a nice color overall.



1-2-3 steps and you have your dessert ready to enjoy!



If you like what you see wait until you see the last photo below the recipe, it is one to grab a spoon and eat it!

Miriam’s Flan Recipe

Easy three-step classic and homemade flan recipe, also known as caramel flan or vanilla flan. A perfect cool summer dessert.

Ingredients 

Caramel: 

 1¼ cup sugar

 2 teaspoons vanilla

Flan (custard): 

2 cans of evaporated milk or whole milk

1 can sweetened condensed milk

5 whole eggs slightly beaten

¼ teaspoon of salt

3 Tablespoons brown vanilla extract

Instructions: 

1. Make the caramel: Place 1½ cups of sugar and two teaspoons of vanilla in a non-stick pan over medium fire (no water is needed). The sugar begins to melt and darken in the edges, stir from the sides into the center to melt evenly and prevent it from burning. After the sugar melts completely and obtains an amber color pour into baking pan. This process can take about 4 minutes. Hold the pan with oven mitts and tilt to get the entire bottom and at least an inch of the sides covered in caramel. Leave to cool to allow caramel to harden. Note: The caramel will be very HOT and will continue to darken after you remove it from the fire; therefore, do not let it get too dark. I use an 8” or 9” pan that is 2 ½ inch tall.

2. For flan: In a bowl mix the evaporated and sweetened condensed milk, slightly beaten eggs, salt, and vanilla. Stir slowly with a spoon or whisk until completely combined, pour into a sieve, and slowly pour into the caramelized pan. Note: The more air you incorporate into the custard, the more holes you’ll get in the texture.

3. Place in a double boiler and bake at 400˚F 200˚C or cook over the stove for 50 -60 minutes until set but still soft. It will settle even more once it has cooled. Leave to cool on rack and refrigerate until completely cold or preferably overnight. At serving time, run a knife or rubber spatula to separate all sides from pan, and invert flan into serving plate. You should get a perfectly golden brown topped delicious flan. Garnish with cherries, nuts, dried fruit, dulce de leche or whipped cream. Go ahead fall in love with your flan and enjoy!

Yield: 10 servings.

Notes: 

a) For a spiced caramel add a pinch of ground cloves and cinnamon to the sugar.

b) To make coconut flan, substitute one can of evaporated milk for coconut milk.

c) While baking or cooking in bain-marie, make sure enough water is kept in pan to prevent it from drying. If water is left to boil your custard will also boil and will have a texture with holes. Not that that is bad, but aesthetically might not be what you want.

Children’s children are the crown of old men,And the glory of children is their father.~ Proverbs 17:6

Cold Dessert (Dulce Frío)

If you are looking for a delicious dessert that is prepared in five minutes, then you need this  Dominican cold dessert recipe. There is no baking or cooking involved, nor a need for eggs, butter, or flour. It is so eeeeeasy, you'll want to prepare this cold dessert more than once this summer. I recommend it as a project for kids and teens since it is easy to prepare and it will make them feel happy and proud to help mom or dad with dessert. It could be presented as a charlotte with cookies or lady fingers on the side, but I decided to prepare it traditional Dominican style... with fruit cocktail on top.

I learned to prepare this dessert with my sister Miriam when she visited us back in 2006. We were all enchanted by it at home. Over the years I lost the recipe and yesterday I emailed her to verify the measures of the ingredients. I immediately prepared it to satisfy my daughter's request. She wanted dulce frío exactly like her aunt makes it. It was delicious! Thank you dear sister for sharing the recipe.

Cashew Apple Dessert, Dulce de Cajuil

En Español

Cashews are not just nuts ... their fruit is great for making a delicious marmalade like dessert. The cashew is a fruit that is mainly consumed for its nut, but its fruit is still coveted by many. This is the third time I prepare this cashew Dominican dessert. As I had said in this post, my aunt Fresa makes a delicious "dulce de cajuil".  She always make some for us, but this time she brought a bag full of this fruit and I decided to make some dulce to my taste ... with little sugar.

Did you know? The cashew, Anacardium occidentale, is a crop native to northeastern Brazil, where it is known as caju. It has great medicinal and nutritional properties. Despite having a unique flavor,
this fruit has a variety of names. A few of the names it is known as in countries that visit this blog are the following: in Spain it is known as anacardo, in Uruguay, Argentina and Chile as castaña de cajú, in Peru and Mexico, Colombia, and rest of Central America known as marañón, in Venezuela as merey, and Puerto Rico as pajuil.

Tomato Dessert (Dulce de Tomate)

My husband prepared this dessert for me when we were newlyweds.  I was surprised when I heard him say dulce de tomate... because I had never heard of tomato dessert before. When I tasted it, I was immediately amazed on how great it tasted. My dear husband firmly believes that after one tastes this dulce (dessert), it will become a favorite!

This is one of many traditional fruit desserts in Dominican Republic, but it is not commonly found in stores. I have already shared this recipe in Spanish when my blog was only a few months old. I've always wanted to translate it, but never found the time until now that I am organizing my recipes to add the ZipList save recipe button and for the new recipe index I have under construction. Below you'll find the translated recipe for this delicious dessert. The sweet syrup is a base recipe to prepare many Dominican fruits desserts; you just need to replace the tomatoes with other fruits.

Cornmeal Pudding, Arepa de Harina de Maíz

Receta en español

One of the most requested recipes via email is the Dominican cornmeal arepa. Translated it is cornmeal cake, but I say it is better described as a cornmeal pudding. My inspiration to learn how to prepare this recipe were the arepa stands on the road to Jarabacoa. In 2002, after buying these arepas several times, I knew I could bake a better tasting one at home.

This is a very common and vintage recipe. If I'm not mistaken, a similar basic recipe could be found in the back of some cornmeal package bags. I hope that you can easily make this arepa de maíz dominicana, and share your results with me.

Arroz con Leche, Rice Pudding

In celebration of Mother's Day in May, I'm excited to share a cherished recipe with you - Arroz con Leche (Dominican Rice Pudding). This delightful treat is not only a nostalgic reminder of our beloved mothers and grandmothers but also a comforting taste of childhood memories.

Receta de Arroz con Leche en español.

Arroz con Leche comes in various versions, and this particular recipe, with its addition of evaporated and condensed kinds of milk, offers a delightful creaminess and flavor that's hard to resist. Whether served hot or cold and generously sprinkled with cinnamon, it's a dish that's sure to evoke warm feelings and satisfy the sweet tooth in your family.

As with many traditional recipes, there are countless variations available across different websites. However, this version holds a special place in my heart and has been a household favorite, particularly for my husband. It's a pleasure to fulfill the requests of numerous readers who have reached out to me for this recipe. I hope you find joy in my take on this classic dessert and continue the tradition of homemade delights in your own family.

Rice Pudding (Arroz con Leche)  

Dominican Rice Pudding

Ingredients:
1 cup of uncooked rice

1 can of condensed milk (less or more to taste) I use 3/4 of the can. 
1 can of evaporated milk
1 cinnamon stick

¼ teaspoon cinnamon
¼ teaspoon ground cloves 
¼ teaspoon salt

2 teaspoons vanilla
¼ cup raisins (optional)
lemon peel (optional)



Preparation: 

1. Clean and rinse rice. Let rice soak in 2 and a half cups of water for 20 minutes. Add 3 cups more of water and the cinnamon stick; simmer over medium fire for 15-17 minutes covered.

2. Add, salt, and raisins, and cook covered for another 10 minutes or until the rice is tender (I cook mine for 8 minutes, but the time varies depending on the type of rice used).

3. Add the condensed milk, evaporated milk, cinnamon, cloves, lemon zest, and vanilla to the cooked rice. Verify sweetness and add more sugar or condensed milk if you think it is necessary. Cook uncovered on moderate heat for another 7-10 minutes, over medium-low moving constantly to prevent rice pudding from sticking to the pot (I let mine cook for 7 minutes). 

4. Remove from heat; the consistency should be creamy but on the liquid side since the pudding will thicken much as it cools. After five minutes, discard lemon zest and cinnamon stick. Serve hot or cold, sprinkled with ground cinnamon.

Note: 

a) You can substitute the evaporated milk for whole milk, and the condensed milk for granulated sugar to taste, but making it just as this recipe states, makes a creamy and rich rice pudding! 

b) In step #2, when cooking the rice for ten minutes, if you think it needs more time and water to get tender, add one to two extra-cups of water and let cook until soft, before adding the milk. As I mentioned the cooking time varies depending on the rice you use. 

Many women do noble things, but you surpass them all. Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised. ~ Proverbs 31:29-30

Papaya Dessert, DULCE DE LECHOSA

This “dulce de lechosa” is made while the papaya is still green (unripe) and slow cooked in a sweet and delicious syrup flavored with cinnamon, cloves and vanilla. This dessert is not only a traditional favorite of the Dominican Republic, but also in many South American countries and in the Caribbean. The papaya is also known as pawpaw, and in spanish it is called lechosa, mamón, melón de árbol and fruta bomba. I know many living outside their country love this dessert and with this post they will most likely have flashback memories of the flavors of their country.

En español: AQUÍ

I dedicate this post to my aunt Anne Fresolina, who I love very much and thank for always making delicious desserts like this one and the of cajuil (cashew fruit). She is an inspiration to continue the making traditional desserts at home. I send a big hug to her!

Papaya from the farm.

Dulce de Lechosa

Ingredients:
1 large green papaya
1 cinnamon stick
3 cups sugar (600 g) or to taste
¼ of ground cloves
¼ cinnamon
2 spoonfuls of vanilla water

Preparation:
1. Peel, remove the seeds and cut the papaya into thin strips of 1½ inch (3.5 cm) long.
2. Place the strips in a pot with enough water to cover them and let it boil covered until the strips are slightly tender (12 minutes).
3. Throw away the water it has boiled in and place the papaya strips under the tap cool slightly with cold water; drain and place it in a thick bottom pot.
4. Add 2 cups of sugar, sprig of cinnamon, ground cloves, cinnamon powder, vanilla and enough water to cover the strips. Boil covered at high heat for 15 minutes, then uncover and lower the heat to moderate and check sugar, if you would like more add the remaining cup of sugar. Let it boil for 1-2 hours or until you the papaya is transparent and the syrup is thick.
5. Allow cooling and store covered in the refrigerator or save in sterilized jars. Serve cold.

Notes:
a) The papaya must be green, meaning the pulp must also be green and firm.  I have encountered many fruits that are green outside but when I cut them the are a pale orange inside. You can still do this recipe, but it will take less time to cook and the texture would be kind of mushy.

b) Depending on the size (weight) of the papaya, the quantity of sugar needed may vary. A guide calculate the amount of sugar needed is by measuring in cups the fruit after it has boiled in water the first time and has been cooled with tap water and drained. Measure and place in the pot. I use ½ cup of sugar for each ½ cup of fruit. But still I recommend you not to add all the sugar at once, but only half and the rest go adding little by little while tasting until it is as sweet as you like.

c) The strips of papaya can be set in a tray to dry in the sun until noon; this helps it stay firm while cooking. Also a ½ teaspoon of baking soda can be added while cooking with the sugar, this help the fruit crystallize sooner and add a nice color to it. I don't do any of these steps and my dessert comes out fine and delicious!

En español: AQUÍ

You will also find this sweet delicacy in the following delicious and recomended kitchen:

Gabriela, Clavo y Canela: Dulce de Mamón (Dulce de Papaya)

Let us therefore make every effort to do what leads to peace and to mutual edification. ~ Romans 14:19

eBook by Mari available on Amazon.

Boniato Pudding, Jalea de Batata

Dulce de Batata, is a boniato pudding also called Jalea de batata in Spanish. It is another known favorite dessert in the traditional Dominican cuisine. Its main ingredient is the batata, also known as boniato, camote or sweet potato. There are different ways of preparing this dessert, and I am going to share with you how to prepare it with pineapple or without pineapple and a few adaptations in the notes. I hope that you can prepare this delicious pudding recipe soon, because it is just the perfect sweet to serve around the afternoon hours!

En español AQUÍ.

This is one of my husband’s favorite desserts, so that would explain why I used a heart presentation with edible begonia flowers at the end, that was the serving for my love :) As I have said in the past, Valentine’s Day is every day for me, and even after the blessing of being married for twenty-one years, I never get tired of serving him everything I can in a heart shape, lol. So far this year I have made this dessert about five times, I even sent some to our family in Florida, so you could imagine how much we like it at home.

Dulce de Batata con Piña (Boniato with Pineapple)

Ingredients:

3 pounds of sweet potatoes unpeeled (batatas)
1 teaspoon salt
2 cups of coconut milk = 1 can of 13.5 oz (400 ml)
1 cup of crushed pineapple with its juices (10 oz. = 285 g)
2 cups of sugar or to taste
2 cinnamon sticks
¼ teaspoon of ground cloves
¼ teaspoon ground ginger
3 teaspoons of vanilla
2 egg yolks + 2 teaspoons of milk (optional)
ground cinnamon for topping (optional)


Preparation:
1. Peel and cut into cubes and boil sweet potatoes in water with the teaspoon of salt until they are tender.

2. In a large caldero or thick bottom pot, place the drained sweet potatoes while they are still hot and mashed them, add the milk of coconut, pineapple, sugar, cinnamon, cloves, and ginger. Cook over high heat until it thickens slightly, stirring frequently to prevent it from sticking to the bottom of the pot it takes about 25 minutes. Remove from heat.

3. Dilute the egg yolks with the two tablespoons of milk and vanilla; add this mixture slowly to the dulce de batata stirring quickly while adding. Return to medium fire until it thickens and the yolks are fully incorporated and well cooked. You must mix well and scrape the sides of the pot to incorporate the yolks completely by stir continuously for 5-7 minutes.

4. Pour into a large bowl or bowls where it will serve and sprinkle a bit of cinnamon on top. Leave to cool and then take to the refrigerator. Serve cold.

Notes:
a) Variations:
- you could also add ½ - 1 cup of grated coconut.
-Replace coconut milk for whole milk, evaporated milk or light coconut milk. If you use light coconut milk it comes out a little opaque, but still just as delicious. 
-Also you can mix the milk, for example: a cup of evaporated milk and cup of coconut milk.

b) you can omit the egg yolks, many people prepare this dessert without them, but I feel that it makes it more creamy.

Recipe for Boniato Pudding without Pineapple

Boniato pudding .

Jalea de Batata

 
Ingredients:
3 pounds of sweet potatoes unpeeled
1 teaspoon salt
2 cups of coconut milk = 1 can of 13.5 oz (400 ml)
1 cup wholemilk or evaporated milk
2 cups of sugar or to taste
2 cinnamon sticks
¼ teaspoon of ground cloves
¼ teaspoon of gound ginger
2 teaspoons of vanilla
1 egg yolks + 2 Tablespoons of milk (optional)


Preparation:
1. Peel and cut into cubes and boil sweet potatoes in water with the teaspoon of salt until they are tender.

2. In a large caldero or thick bottom pot place the drained sweet potatoes while they are still hot and mashed them, add the milk of coconut, sugar, cinnamon, cloves, and ginger. Cook over high heat until it thickens slightly, stirring frequently to prevent it from sticking to the bottom of the pot it takes about 25 minutes. Remove from heat.

3. Dilute the egg yolk with the two tablespoons of milk and vanilla; add this mixture slowly to the dulce de batata stirring quickly while adding. Return to medium fire until it thickens and the yolks are fully incorporated and well cooked. You must mix well and scrape the sides of the pot to incorporate the yolks completely by stir continuously for 5-7 minutes.

4. Pour into a large bowl or bowls where it will serve and sprinkle a bit of cinnamon on top. Leave to cool and then take to the refrigerator. Serve cold.

 Boniato pudding with pine apple.

En español AQUÍ.

Other recipes with sweet potatoes in this blog:

Baked Sweet Potatoes in Orange Cups

Habichuelas con Dulce (Sweet Beans)

When things are difficult, smile by faith.

eBook by Mari available on Amazon.

Authentic Dominican Habichuelas con Dulce Recipe: A Sweet Bean Delight!

The habichuelas con dulce, also known as sweet cream of beans or sweet beans, is a quintessential Dominican dessert. It's a tradition to prepare it during Lent, particularly Holy Week, in Dominican households. 

Receta en español de Habichuelas con Dulce.

Each family imbues their sweet beans with a unique touch, and I strive to recreate the flavor of my mother's version by incorporating freshly ground nutmeg and ginger. While some opt for canned beans, evaporated, and condensed milk, I prefer the traditional approach, using whole milk and beans, reminiscent of our grandmothers' recipes, for an unparalleled taste experience. This dish is delicious and unique and a symbol of Dominican culinary heritage.

 

Sweet crackers used for this recipe.

Some Batatas from our farm. 

I had to include this picture of the fresh ginger, there something about it I like :)

Habichuelas con Dulce (Dominican Sweet Beans)

Authentic Dominican Habichuelas con Dulce: A Sweet Tradition for Lent. this serves 12-15 servings approximately. You can easily reduce this recipe to half if less serving is preferred. Get a PDF with the recipe for 6 servings: PDF recipe.

Ingredients: 

• 2 ½ cups (1 pound) red or pinto DRY beans, measure then cook, step#1
• 2 cinnamon sticks
• ½ teaspoon of ground cloves or to taste 
• ½ teaspoon of ground cinnamon or to taste
• 1 teaspoon freshly ground nutmeg
• 2 ounces of fresh ginger mashed or ½ teaspoon of ground ginger (powder)
• 5 cups of whole milk (may be substituted with evaporated milk)
• 1 can (13.5 oz = 2 cups) of coconut milk or fresh milk of one coconut  
• 1 teaspoon of salt
• 3 cups sugar or to taste
• 2 Tablespoons margarine or butter
• 2 pounds of boniato (batata) peeled, cut into squares, and boiled
• 1 cup of raisins
• Sweet crackers, galletas de leche de Guarina (as much as you like)
• 
  

Instructions: 

1. Measure the dry beans, clean them by picking out any small rocks or leaves, and wash the beans.  Cook the beans until soft in approximately 2-3 liters of water, enough to cover them. I use three liters (approx. 13 cups). This takes about 2 hours in a regular pot or 30 minutes in a pressure cooker.

If you have time, a tip to soften the beans faster is to soak the dry beans in water overnight. The next day, drain the water from the beans and then bring them to a boil with the amount of fresh water I indicate and cook until they are tender. This step is recommended but not needed. I have made great habichuelas con dulce without soaking the beans the night before.

2. Once beans are soft, blend them with the water they were cooked in (approx. 8 cups) and strain the mixture twice, adding a little milk if necessary to facilitate straining, and strain it over the pot where you will cook it.

3. Combine the milk and coconut milk, stirring well. Add in the sugar, salt, and all the spices except for the nutmeg.

4. Bring the mixture to a boil over high heat, stirring constantly with a wooden spoon for approximately 15-20 minutes (less time may be required if using a large pot). Reduce the heat, then add the pre-cooked sweet potatoes cut into cubes, along with the raisins. Simmer for an additional 10 minutes or until the mixture thickens slightly.

5. Just before removing from heat, stir in the butter and 1 teaspoon of ground nutmeg, allowing it to cook for an additional 5 minutes.

6. After cooling off for at least 15 minutes, serve and top the serving dish with sweet crackers. Refrigerate once cooled and serve either hot or cold.

Notes:

a) In step #2, if you prefer it ok to strain the mixture only once. 

b) I've suggested using 3 cups of sugar for this quantity of sweet beans, as I prefer a less sweet taste. Adjust the sugar amount to your liking.

b) For further inquiries and additional information about this recipe, refer to the article "Sweet Beans, Habichuelas con Dulce."

And he died for all, that those who live should no longer live for themselves but for him who died for them and was raised again. ~ 2 Corinthians 5:15