We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the coconuts in half and grind them finely, leaving the thin, dark skin that covers the coconut meat to add more color to the dish.
In a heavy-bottomed pot, place the ground coconut, sugar, water, and honey.
Cook over high heat, stirring constantly with a wooden spoon, until part of the sugar dissolves and the coconut begins to lose its natural moisture due to its freshness.
Continue cooking over medium heat until the mixture reaches a paste-like consistency. Remove from heat and let it cool for about ten minutes.
Spoon the mixture onto parchment paper, shaping it into elongated or circular forms with a spoon. Allow it to cool completely.
Want to keep this recipe for later? We can email it to you!
Leave the thin, dark skin on the coconut meat to enhance the color and flavor of the dish.
Use a heavy-bottomed pot to prevent the mixture from burning while cooking.
Stir constantly to ensure even cooking and to avoid sticking.
Let the mixture cool slightly before shaping to make handling easier.
Can I use fresh coconut instead of dried coconut?
Yes, you can use fresh coconut, but ensure it is finely ground and adjust the cooking time as fresh coconut contains more moisture.
How should I store Coquitos Quemados?
Store them in an airtight container at room temperature for up to a week.
Can I substitute honey with another sweetener?
You can substitute honey with maple syrup or agave syrup, but it may slightly alter the flavor.
What can I serve with Coquitos Quemados?
They pair wonderfully with a cup of coffee or tea.
Can I make these treats in advance?
Yes, you can prepare them a day or two in advance and store them properly for freshness.
