Coquito Acaramelados – Cuban Caramel Coconut Balls

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Last Updated on December 20, 2019 by Chef Mireille

Coquito Acaramelados

Cuban Caramel Coconut Balls made easy with store bought Dulce de Leche, if you don’t want to bother making the Caramel Sauce.

Coquito Acaramelados - Cuban Caramel Coconut Balls

For those who don’t know, Miami is home to the largest Cuban population in the United States, centered around Calle Ocho, or 8th Street. Every March there is a huge carnival celebrated in Little Havana, as the neighborhood is affectionately called. Cubanos, Pernil, Empanadas and other Cuban treats are feasted upon while carnival goers dance to salsa. This past Sunday was the 40th year of this celebration of Cuban culture. One of the sweet treats that you can enjoy on Calle Ocho is Coquito Acaramelados – Cuban Caramel Coconut Balls – now who can resist that?

Caramel Sauce

Do you have some things you make that are a hit or miss? Sometimes you make it perfectly the first time around and other days you can try again and again but just cant get the results you want. That is me with caramel sauce.

Today was a miss day. After two failed attempts, I gave up and instead used the bottle of Dulce de Leche I had for the caramel sauce. However, the instructions below I wrote to make the homemade caramel sauce which I have done in the past so I know the recipe works. It just wouldn’t work today. But truth me told, I loved these Coquito Acaramelados – Cuban Caramel Coconut Balls even plain without the caramel sauce. They were just as delicious.

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Coquito Acaramelados -edit

This week I have been focusing on festivals around the world that occur in March – we explored Irish, Aruban and Cuban culture. I hope you enjoyed the journey!

Don’t miss out on some of the other Cuban delicacies I’ve whipped up in the past!

Cuban Recipes

This is a great treat to serve at parties or bring to any potluck and they are so quick to put together. Who can complain?

Coquito -edit
Coquito Acaramelado
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Coquito Acaramelados – Cuban Caramel Coconut Balls

Soft coconut balls covered in caramel
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Caribbean, Cuban
Servings: 18 coquitos
Calories: 209kcal

Ingredients

  • 3 cups dessicated coconut
  • 14 oz. can sweetened condensed milk
  • 2 teaspoons vanilla extract

Caramel Ingredients

Instructions

  • In a heavy bottomed saucepan, combine coconut, condensed milk and vanilla. Cook, stirring constantly over medium heat, for 15 minutes.
    C oquito
  • To make caramel, combine sugar and water and cook over low heat for about 10 minutes, until it starts to change color. Leave to cool for 5 minutes.
  • As soon as the coconut mixture is cool enough to handle, form into 18 balls. When it starts to stick to your hands, wet your hands.
    Cuban Coquito
  • Dip balls in the caramel sauce and leave to set.

Notes

You can substitute Dulce de Leche for the Caramel Sauce.

Nutrition

Calories: 209kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 7mg | Sodium: 34mg | Potassium: 159mg | Fiber: 2g | Sugar: 24g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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Coquito Acaramelado

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Sandhiya

    It’s like coconut ladoo drenched in caramel sauce.Yummy.i’m in for any dessert/sweet with coconut,so bookmarked to try.Glad you found the substitute and made this delicious coconut balls.

  2. Rajani

    beautiful pictures Mireille and I love how shiny the dulce de leche is on top. You have captured it so well. For me, caramel and yeast are two things where predictability is zero!

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