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Topic: ~ Coquitos (Little Coconuts) ~  (Read 2814 times)
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CubanMother
« on: December 31, 2010 09:08:42 AM »

Coquitos (Little Coconuts) are one of several Cuban coconut recipes.
There are various types of Coquitos:
Coquitos Blancos (White Little Coconuts)
Coquitos Prietos (Dark Little Coconuts)
Coquitos Quemados (Little Burnt Coconuts)
Coquitos Acaramelados (Caramel Little Coconuts)
Coquitos Tostados (Toasted Little Coconuts)

The little white coconuts (Coquitos Blancos) are made with white sugar and the coconut should be grated without the dark brown skin.



The little dark coconuts (Coquitos Prietos) are traditionally made with dark brown sugar and honey and the coconut is grated with the dark brown skin.



The little burn coconuts (Coquitos Quemados) are made with egg yolks, sherry and cinnamon and are slowly cooked with
the grated coconut, until mixture thickens, with toasted
almonds for topping.
The little caramel coconuts (Coquitos Acaramelados) are little white coconuts coated with a thick caramel sauce.
The little toasted coconuts are made with eggs, sugar and grated coconut meat. Small balls of mixture are put on a
baking tray and baked at 350 F until golden.


Coquitos Prietos (Dark Little Coconuts) Recipe
2 lb grated coconut meat
2 cups of brown sugar
1 cup of honey

Cook grated coconut meat with sugar and honey in high heat for hour, stir frequently.


Turn down stove temperature to low and stirring very often allow mixture to thickens, but it should not be completely dry.
Allow to cool down 10- 15 minutes before making the Coquitos balls.
Yield 24 Coquitos.




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TroubleT
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« Reply #1 on: December 31, 2010 10:07:45 AM »

CubanMother! Me estas matando! Cuando puedo visitarte? Wink

Translation:

She's killing me! I want to go to her house. Wink


I know it would change the taste, but can the coquitos be made with something other than honey? I've a major allergy to it. My DH would love these but I won't even take the chance of cooking with honey when I'm in the kitchen. Maybe a simple syrup or dark karo for the prietos/quemados...
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« Reply #2 on: December 31, 2010 12:15:12 PM »

Those sound amazing!  Might have to play with making some once my kitchen recovers from holiday baking.
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opheliapoe
« Reply #3 on: December 31, 2010 12:44:30 PM »

Those look so yummy! My husband LOVES coconut. And he has a birthday coming up soon. He may just be getting a big bag of these Smiley Thanks for sharing!
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CubanMother
« Reply #4 on: December 31, 2010 02:16:24 PM »

Hi troublet,
I am glad you like my recipes. You are welcome to visit me anytime.

About the Coquitos Prietos, I will suggest molasses, diluted with water to soften the strong flavor of the molasses. You are right; it will change the taste a bit, but I think it can work.

Thank you goldfishpollywog & opheliapoe, these are delicious but I must give you a warning  Wink
After you make theses and give to people, they will be asking for more. I make some for my husband to share at work and had to make a second batch because they were very popular. Now his coworkers send request for me to make them more.
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   
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CraftyLittleLady
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« Reply #5 on: December 31, 2010 03:44:41 PM »

I love coconut.  Candied coconut sounds great.  Thanks for sharing your recipe.  These would make a good New Year's gift.  I will make a batch and share them with my office mates. 
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BoxOfRocks
« Reply #6 on: January 01, 2011 11:43:25 AM »

Thank you for sharing this recipe!  Do you think it would be OK to use packaged coconut?  If so, sweetened or unsweetened?  I've never split a fresh one before. 
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CubanMother
« Reply #7 on: January 01, 2011 04:43:35 PM »

 I use Fresh Frozen Grated Coconut packages, it can be found at Asian foods markets (at least here in the San Francisco bay area).
The packages are 1 lbs and cost from .99 to $1.49 depending of the brand.
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CraftyLittleLady
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« Reply #8 on: January 02, 2011 07:18:07 PM »

Should it be fresh? How about dessicated coconut? Will it be the same?
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CubanMother
« Reply #9 on: January 02, 2011 10:15:23 PM »

I have never used desiccated coconut for Coquitos. I think is too dry.
Coquitos are chewy and moist.
If you use desiccated coconut, I suggest adding a little bit of coconut milk to moisten it a bit.
God Luck!
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