Recipe
Coyol en Miel with a Twist
Guatemalan Delight: Sweet and Sticky Coyol en Miel
4.2 out of 5
Indulge in the flavors of Guatemalan cuisine with this delightful recipe for Coyol en Miel. This traditional dish showcases the unique combination of coyol fruit and honey, resulting in a sweet and sticky treat that will transport your taste buds to the heart of Guatemala.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Dairy-free, Nut-free, Vegan
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Low-fat
Ingredients
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10 coyol fruits 10 coyol fruits
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1 cup (240ml) honey 1 cup (240ml) honey
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1 cinnamon stick 1 cinnamon stick
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Juice of 1 lime Juice of 1 lime
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 0g, 0g
- Carbohydrates (total, sugars): 65g, 60g
- Protein: 1g
- Fiber: 2g
- Salt: 0g
Preparation
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1.Peel the coyol fruits and remove the seeds.
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2.In a saucepan, combine the honey, cinnamon stick, and lime juice. Heat over medium heat until the honey has melted and the mixture is well combined.
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3.Add the coyol fruits to the saucepan and gently stir to coat them with the honey mixture.
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4.Reduce the heat to low and simmer for 15-20 minutes, or until the fruits are tender and the syrup has thickened.
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5.Remove the cinnamon stick and let the Coyol en Miel cool slightly before serving.
Treat your ingredients with care...
- Coyol fruits — When peeling the coyol fruits, be careful as they can be slippery. Use a sharp knife and take your time to remove the peel and seeds without damaging the fruit.
Tips & Tricks
- If you can't find fresh coyol fruits, you can use canned coyol fruits in syrup as a substitute.
- For an extra burst of flavor, sprinkle some toasted coconut flakes on top of the Coyol en Miel before serving.
- Serve the dish warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
Serving advice
Serve the Coyol en Miel as a dessert after a traditional Guatemalan meal. It pairs well with a cup of freshly brewed coffee or a glass of chilled horchata.
Presentation advice
Arrange the Coyol en Miel on a dessert plate, drizzling some of the honey syrup over the fruits. Garnish with a sprig of fresh mint for a pop of color.
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