Snacks & baking
Plantain Cocadas
Small golden, soft balls made from very ripe plantain mashed with caramelized shredded coconut. Very popular in El Salvador as a street sweet and a family teatime treat.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Peel the plantains and slice them into rounds. Steam or boil them for 15 minutes, until very tender.
- Mash the still-warm banana with a fork or potato masher until smooth, with no lumps.
- In a saucepan, melt the sugar with 2 tablespoons of water over medium heat until it becomes a lightly golden syrup.
- Add the mashed plantain, coconut, cinnamon, and salt. Stir for 5 to 7 minutes over low heat, until the mixture pulls away from the sides.
- Let it cool slightly, then shape into small balls or patties with lightly buttered hands.
- Brown the cocadas in a buttered pan over medium-low heat for 2 to 3 minutes on each side, then let them cool on a rack.
Variations and tips
No-cook version. Mix the cooled mash with the coconut and icing sugar, roll into balls, and refrigerate for an hour.
With what you can find here. Replace the plantain with a ripe yellow banana, which is a little less sweet and a little softer.
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El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
Original Ecomely recipe.