Cafiroleta
Equipment
- Medium saucepan
- Whisk or stir spoon
- Refrigeration unit (fridge or cooler)
- Serving bowls or glasses
Ingredients
- 1 can (14 ounces) coconut milk
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- A pinch of salt
- Optional garnishes: cinnamon, whipped cream, fresh fruit
Instructions
- In a medium saucepan, combine coconut milk, sugar, and water. Heat over medium heat.
- Stir continuously until the sugar dissolves.
- Bring the mixture to a slight boil, then reduce the heat and simmer for about 5 minutes until it thickens slightly.
- Remove from heat and stir in vanilla extract, shredded coconut, and a pinch of salt.
- Pour the mixture into serving bowls or glasses and refrigerate until set, about 2-3 hours.
- Serve chilled, garnished with cinnamon, whipped cream, or fresh fruit if desired.
Notes
- Coconut Milk Consistency:For a richer Cafiroleta, use full-fat coconut milk. Opt for low-fat or light coconut milk if you prefer a lighter version.
- Sweetness Adjustment:Feel free to adjust the amount of sugar based on your preferred sweetness. You can also use alternative sweeteners like honey or agave syrup.
- Chilling Time: The longer Cafiroleta chills, the better it sets. Overnight chilling is ideal for a firmer texture, but a minimum of 2-3 hours will suffice for a softer set.
- Garnish Options:Experiment with garnishes to enhance flavor and presentation. Toasted coconut flakes, a sprinkle of cinnamon, or a dash of lime zest can add a delightful twist.
- Calories: 250
- Carbohydrates: 20g
- Sugars: 15g
- Fat: 18g
- Saturated Fat: 16g
- Protein: 2g
- Fiber: 2g
- Sodium: 50mg