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Tentalaria: recipe illustration
Desserts

Tentalaria

A small Aruban sweet made with shredded coconut, sugar and cinnamon, with a dense, melting texture. Very common at celebrations and family snack times.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Melt the butter in a saucepan over low heat.
  2. Add the sugar, coconut milk and cinnamon, then stir until fully dissolved.
  3. Mix in the shredded coconut and salt, then let it simmer for 10 minutes, stirring constantly.
  4. The mixture should thicken and pull away from the sides of the pan.
  5. Pour onto an oiled plate and let it cool for 5 minutes.
  6. Shape into small balls or diamonds by hand while it's still warm.
  7. Let cool completely before serving.

Variations and tips

Chocolate version. Add 2 tablespoons of unsweetened cocoa with the sugar for a chocolate tentalaria.

With what you can find here. Replace the coconut milk with whole milk and add a tablespoon of dried coconut if needed.

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Original Ecomely recipe.