Coconut Candy With Sweet Potato
(Dulce De Coco Con Batata Dominicano)
My Mom is an expert cooking this dominican coconut candy with sweet potato recipe or dulce de coco con batata, and it's simply delicious. I loved whenever she served our dessert in small cristal bowls and put them in the refrigerator. And when it was chilled, she called me and my brothers to enjoy this tasty treat together.
Now that I have a family of my own, I like to build family memories too that will last a life time. Enjoy my Mom's recipe!! I'm pretty sure you'll like it.
1 dry coconut, grated
3 cups milk (a healthier tip: You can use 2% reduced fat milk)
3 cinnamon sticks
1/2 tablespoon vanilla extract
1 pinch of salt
1 can evaporated milk (I like to use one that is low fat or fat free)
1 can condensed milk
Sugar to taste (another healthier tip: Granulated Splenda is a great option for desserts)
1 1/2 lb sweet potato
Grate the white part of the coconut. Peel and cut the sweet potatoes in small pieces and boil them until soft. Drain the water and smash them. Put the coconut and the sweet potato in a caldero or a pot over medium heat. Pour the milk, the salt, the cinnamon and cook for 10 minutes, stirring constantly.
Add the evaporated and condensed milk, stir and taste. If you think it needs sugar, go ahead and add it to taste (be carefull, you don't want it too sweet). Keep stirring to avoid any grumes or sticking to the botom of the pot (in any case, you can reduce the heat a little bit).
Cook, stirring constantly, until it reaches the consistency you want (it depends how you like it, thicker or lighter). Add the vanilla extract just before turning off the heat and stir a bit more. Your coconut candy with sweet potato is now ready to serve. I love it when it is chilled... ;-))
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