If you’re a fan of sweet potato pie or sweet potato casserole, you’re in for a treat!
Imagine the comforting flavors of sweet potato mixed with rich, creamy coconut, that’s boniatillo de coco and it’s one of those easy Cuban desserts that you’ll want to make over and over again.
But wait, let’s back up a bit. This rendition is actually a coconut-infused version of traditional boniatillo. Similar to Cuban buñuelos which are made with root vegetables like malanga and yuca, boniatillo is made with boniato. It’s one of those desserts you often see at Noche Buena.
Boniato [pronounced bow·nee·aa·tow] is sometimes referred to as “Cuban sweet potato” but it’s honestly just a sweet potato with white flesh that’s creamier and less sweet than the common ones we know.
So, by adding coconut, we’re taking classic boniatillo to a whole other level!
Choosing The Perfect Boniato
Look for boniatos that are firm, with smooth skin free of blemishes or soft spots. The color should be a red-ish brown hue and should feel heavier than a sweet potato.
Step-By-Step Instructions
Traditionally, boniatillo is made by simmering mashed boniato with milk, sugar, cinnamon, and a hint of citrus zest until it reaches a pudding-like consistency.
But… we’re taking things up a notch by using coconut milk and adding canned grated coconut in syrup! Doing this adds a subtle tropical flavor that perfectly compliments the sweet, earthy notes of the white-fleshed sweet potato.
Let me show you how to make it!
Storage Tips
Once the boniatillo de coco has cooled to room temperature, transfer it to an airtight container. You can refrigerate this dessert for up to 5 days.
Alternatively, you can also freeze it in a freezer-safe container or freezer bags for up to 3 months. When you’re ready to enjoy, just thaw in the fridge overnight.
Boniatillo Con Coco (Cuban Sweet Potato & Coconut Dessert)
Ingredients
- 2 lbs boniatos (white-fleshed sweet potatoes)
- 13.5 oz full-fat coconut milk
- 1 cup granulated sugar
- 2 cinnamon sticks
- Pinch of salt
- 1 cup grated coconut in syrup (strained from the can without the syrup)
- Ground cinnamon for garnish optional
Instructions
- Wash and peel the white sweet potatoes. Cut into 1-inch cubes. Set aside.
- In a large pot, add the cubed sweet potatoes and enough water to water to cover the potatoes.
- Bring to a boil over high heat then reduce heat to medium-low. Cover. Simmer for 30 minutes until the potatoes are tender. Drain the potatoes and transfer them to a bowl.
- Using a potato masher, mash the potatoes until you get a mashed potatoes consistency. Set aside.
- In a large, deep skillet, add coconut milk, sugar, and cinnamon sticks. Cook, stirring, over medium heat until the sugar dissolves.
- Stir in the mashed white sweet potatoes and salt.
- Cook for 8-10 minutes at medium heat, constantly stirring so it doesn’t stick to the bottom of the pot, until the mixture reaches a thick porridge-like consistency without any lumps.
- Stir in the grated coconut and cook for an additional 2-3 more minutes until the mixture sticks to the back of your spoon.
- Transfer the pudding to a large shallow bowl and sprinkle with ground cinnamon. Place it in the fridge for at least 2 hours to set before serving. Enjoy!
Lydia F says
Great recipe thanks!!