1 minute read
Arequipe ‘cocadas’
from Colombian Cuisine For The World Cultural Diplomacy And Culinary Diversitye title of your publication
by Plan de Promoción de Colombia en el Exterior, Dirección Asuntos Culturales, Cancillería Colombia
4 servings
Ingredients
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Dried coconut flakes 200 g
Arequipe or dulce de leche 200 g
Rice flour 100 g
Directions
Arrange the coconut flakes in a wide pan and toast them for 10 minutes over very low heat, stirring constantly with a spoon.
Meanwhile, heat the arequipe in a medium-sized saucepan over low heat.
In a bowl, mix the coconut and the arequipe until they are integrated. Let the mixture cool.
Form small balls with the help of a spoon and toss them in the rice flour to coat them evenly.
Store in a tightly covered container and serve at room temperature.
Colombian coffee and banana shake
4 servings INGREDIENTS Water 11/4 cup Freeze dried Colombian coffee 2 tbsp (20 g) Ripe plantains 2 Ice 1 cup Condensed milk 2 tbsp (80 g)
Directions
Dilute the coffee in 1/4 cup of hot water.
In a blender, place the sliced bananas, coffee, ice, and condensed milk with the rest of the water. Blend until smooth and creamy.
Serve in short glasses and garnish with sprinkled coffee.
NOTE
This recipe can also be made with ¼ cup of filtered coffee already brewed.
