Dulce de Coco, roughly translated, means coconut candy or coconut fudge. The dish is thought to originate in the Caribbean, with many variations from the Dominican Republic to Puerto Rico that include other ingredients such as Sweet Potato or Limes. Dulce de Coco can vary from a pudding-like consistency to a cookie or bar, similar to coconut macaroons.
This variation, produced in cast iron over a fire, is enhanced by the smokiness of a campfire or grill. The sweetness of the dish, paired with the flavors of the outdoor kitchen and the freshness of the coconut make this a tropical experience you’ll want to replicate every time the heat of the summer and the Daiquiris get you in the mood.
Dulce De Coco (Coconut in Heavy Syrup)
- 1 whole Coconut
- 1 cup White Sugar
- 2 cups Evaporated Milk
- 1 tsp. Vanilla Extract
- 1 tsp. Cinnamon
- Crack open the fresh coconut and remove the flesh. The outside brown edge of the coconut meat can be removed with a vegetable peeler.
- Grate the coconut and add to the cast iron skillet.
- Add remaining ingredients and cook over open fire or in an uncovered grill on medium-high heat of approximately 350°. Stir coconut often until the milk and sugar is reduced to a thick syrup and the coconut is tender (approximately 15-20 minutes).