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Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, [1] ...
Cocada are a traditional coconut confectionery found in many parts of Latin America and Europe. They are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, the Dominican Republic, Cuba, Spain, Mexico, Panama, Venezuela, Ecuador and Goa Former Estado da Índia Portuguesa.
Most Puerto Rican flans are based on eggs and milk. Egg white and egg yolks are beaten separately with sugar to achieve a light flan. The Puerto Rican dessert flancocho combines flan de queso (cream cheese flan) with a cake base (bizcocho). [20]
Both versions include, milk, coconut cream, sugar, a large amount of egg yolks, cornstarch, cinnamon, vanilla, zest, and orange blossom water. Puerto Rican Natilla can be bought all year around in supermarkets and convenient stores as a prepackaged powder with just the requirement of heating with milk.
On the Caribbean coast of Costa Rica, the ingredients include cassava, taro, yam, plantain and green bananas. The meat might be fish, lobsters or crabs and spices such as thyme, garlic, onions and yellow lantern chilli or "chile panameño", an important ingredient in Costa Rican cuisine. It can be served with flour dumplings.
Dessert versions of empanadas also exist, notably empanaditas, which commonly have a filling of latik (coconut caramel), honey and nuts, or peanut butter. Kapampangan versions of empanaditas have a yema (custard) and cashew nut filling. In Cebu, sinudlan empanada is a small deep-fried empanada with bukayo (sweetened coconut meat) filling. [40]
Dominican desserts include flan, puddings, and tropical fruit-based sweets. Dulce de coco (coconut fudge), dulce de leche (caramelized milk), and majarete (cornmeal pudding) are also common Dominican desserts. Dominican puddings are often made with bread, sweet potato, or rice.
Costa Rican cuisine is known for being mostly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. [1]