Dish

Coyol en miel

Coyol en miel is made by boiling coyol fruit in a mixture of water and honey until the fruit is soft and the liquid has thickened into a syrup. The dish is then served warm with a sprinkle of cinnamon on top. Coyol fruit is a type of palm fruit that is native to Mexico and Central America. It has a sweet and slightly tangy flavor that pairs well with honey and cinnamon. Coyol en miel is a simple and delicious dessert that is perfect for any occasion.

Cuisine of the Americas› Central American cuisine› Guatemalan cuisine

Dessert

Origins and history

Coyol en miel is a traditional Mexican dessert that has been enjoyed for centuries. The dish is believed to have originated in the state of Veracruz, where coyol fruit is abundant. Coyol en miel is often served during festivals and celebrations, and is a popular street food in many parts of Mexico.

Dietary considerations

Not suitable for people with nut allergies or diabetes due to its high sugar content.

Variations

Some popular variations of Coyol en miel include adding a splash of tequila or rum to the syrup for an extra kick. Some recipes also call for serving the dish with a scoop of vanilla ice cream or a dollop of whipped cream.

Presentation and garnishing

To make the perfect Coyol en miel, use ripe and fresh coyol fruit and high-quality honey. The syrup should be thick and sticky, but not too sweet. Serve the dish warm in a small bowl or dish to showcase the syrup and the fruit. It can be garnished with a sprinkle of cinnamon or a sprig of fresh mint.

Tips & Tricks

For the best flavor and texture, serve Coyol en miel warm.

Side-dishes

Coyol en miel can be served on its own or with a side of fresh fruit such as sliced mango or papaya. It can also be served with a cup of hot coffee or tea.