Coyol en Miel with a Twist

Recipe

Coyol en Miel with a Twist

Guatemalan Delight: Sweet and Sticky Coyol en Miel

4.4 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.

Jan Dec
Dessert› Coyol en miel
Cuisine of the Americas› Central American cuisine› Guatemalan cuisine

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

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

  1. 1.
    Peel the coyol fruits and remove the seeds.
  2. 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.
  3. 3.
    Add the coyol fruits to the saucepan and gently stir to coat them with the honey mixture.
  4. 4.
    Reduce the heat to low and simmer for 15-20 minutes, or until the fruits are tender and the syrup has thickened.
  5. 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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