Desserts

Mbocayá confit (candied palm-coconut nuts)

The nuts of the mbocayá palm, cooked slowly in a cinnamon-scented syrup until they become tender and sweet. A traditional Paraguayan treat, enjoyed as a dessert or a nibble.

1 h 50
6 servings
Medium
Moderate
🇵🇾 Paraguay

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Ingredients

Sirop

2 Cloves

Optional extras

1 Lemon zest

Nutrition facts

917 kcal per serving

Protein: 11.1 g
Carbohydrates: 89.2 g
of which sugars: 85.8 g
Fat: 56.1 g
of which saturated fat: 5.4 g
Fiber: 5.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Lightly crack the nuts to remove the hard shell, keeping the inner kernel, then rinse them in cold water.
Soak them for 12 hours in cold water, changing the water twice to reduce their bitterness.
Drain the nuts and place them in a pan with the water, cinnamon and cloves.
Bring to a boil, then simmer over low heat for 45 minutes, until the nuts are tender.
Add the sugar and lemon juice, then simmer another 30 minutes, stirring from time to time.
When the syrup becomes thick and coating, remove the cinnamon and cloves.
Let cool and store in a jar in a cool place, coated in syrup.