The fruit of the palm called coconut is the protagonist of delicious sweets, desserts, drinks and Caribbean dishes. Coconut water contains vitamin B, potassium, calcium and sodium. It is ideal for restoring electrolytes. Its pulp provides protein, calcium, fiber and fat. Its oil has antimicrobial properties.
In Venezuela it is very easy to get coconuts and their derivatives on the beaches. Take the coconut water directly and directly from the fruit. The cocadas, the coconut kisses, the conserves and the bienmesabe are famous.
Then you can learn more about 9 coconut candies that are commonly seen on the beaches and streets of Venezuela, and that show how versatile this fruit can be.
- Bienmesabe:
The bienmesabe is a legacy of the great Spanish conquest. It's a cake dipped in liquor and coconut milk, sprinkled with grated coconut, condensed milk and topped with a sweet sigh.
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- Coconut kisses or coquitos:
It is a kind of soft and chubby biscuit, well loaded with coconut grated or in pieces, sweetened with foil and spices such as cinnamon, cloves, guava and ginger. The kisses are made by kneading the coconut with wheat flour, cinnamon, paper, sugar and baking powder. It is mainly obtained on beaches, towns and villages in the interior of the country.
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- Rice with coconut:
Rice with milk or coconut are two very different recipes, although they have the same origin and one in part is a derivative of the other. The origin of this dessert is European, but in Venezuela the paper and coconut version is prepared. It is usually served at any time of the year but mainly during Holy Week.
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- Coconut preserves:
The coconut preserves have a significant position within the Venezuelan Creole sweets, is one of the oldest, which has remained rooted and has transpired from generation to generation. Grated coconut, papelón and melao (kind of syrup or syrop). Sometimes they add pieces of pineapple, raisins or nuts.
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- Coconut Majarete:
A heavenly dessert made of coconut milk and corn flour, sprinkled with cinnamon powder. El majarete is one of the oldest and traditional criollo sweets that delights the palate of Venezuelans, and certainly of many foreigners. In some areas of the country condensed milk and vanilla are added, however this depends on the taste of each one.
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6 cocada:
Although it is not a dessert but a drink, cocada can have a place of honor when talking about coconut recipes. It is a typical drink of the Venezuelan coasts. Made with fresh and tender coconut (containing water and soft white meat), grinding its pulp with sugar. It is taken either frozen or with crushed ice. It is refreshing and nutritious.
[CREDIT] (https://www.latiendavenezolana.com/blogs/tienda/9-dulces-con-coco-que-hacemos-los-venezolanos)