Dulce de Coco Rallado con Queso
(dool-seh deh koh-koh rah-yah-doh kohn keh-soh)
Un Dulcito (Simple Sweet Endings)
The Cuban adaptation of the Moorish almíbar tradition is a masterclass in domestic resourcefulness. In Havana, this was an exercise in patience—cracking, peeling, and grating fresh coconuts by hand. For those of us cooking on a weeknight in the American suburbs, high-quality unsweetened shredded coconut yields a phenomenal, sticky-sweet reduction that hits every nostalgic note. The secret here isn't a complex technique, it's the pairing. We serve this intensely golden, syrupy reduction cold alongside a hefty spoonful of rich cream cheese. The dairy cuts straight through the sugar, creating a sweet-and-salty dynamic that is hopelessly addictive and unmistakably home.
Ingredients
- unsweetened shredded coconut14 oz
- granulated white sugar2 cup
- coconut water2 cup
- cinnamon stick1 med
- kosher salt1/4 tsp
- cream cheese8 oz
Method
- 01
Combine the base ingredients off the heat.
In a large, heavy-bottomed pot or Dutch oven, stir together the shredded coconut, sugar, coconut water, cinnamon stick, and salt.
- 02
Bring the mixture to a gentle boil.
Place the pot over medium-high heat and allow the liquid to come to a bubbling boil, ensuring the sugar begins to dissolve evenly.
- 03
Reduce the heat to a lazy simmer.
Immediately drop the heat to medium-low and let the mixture cook for 30 to 40 minutes. You do not need to hover constantly, but give it a thorough stir every five minutes to prevent the sugar from catching and scorching on the bottom.
- 04
Cook until the syrup reaches the sweet spot.
As the water evaporates, the coconut will take on a glossy, pale golden color. Drag your wooden spoon across the bottom of the pot; if the liquid parts enough for you to clearly see the bottom for a second before filling back in, it is done. Do not cook it until completely dry, or the sugar will crystallize and turn hard as it cools.
- 05
Cool completely and serve alongside cold cheese.
Remove from the heat, discard the cinnamon stick, and transfer the hot mixture to a heat-proof glass container. Let it sit at room temperature until cooled, then cover and refrigerate. Serve a portion of the cold, sticky coconut alongside a generous spoonful of cold cream cheese, making sure to get a bit of both in every bite.
Notes
Frozen coconut is the holy grail for this recipe.
Look for frozen, unsweetened grated coconut in the freezer section of your local Latin grocer. It retains the natural moisture and oils of fresh coconut without the brutal labor of cracking and peeling. Dry desiccated coconut works perfectly fine as a backup, but verify that it is strictly unsweetened.
From Cook Cuban in America.