Coyoles in honey are a typical Honduran dessert that delights the palate with its sweet flavor. It is prepared with coyoles, a special fruit from the region, cooked in a delicious honey made with cane sugar raspadura or panela, cloves, and cinnamon.
Coyoles in honey from Honduras are a traditional dessert originating from this Central American country.
It is prepared using a fruit known as coyol, which is cooked in a honey made with cane sugar raspadura or panela, cloves, and cinnamon.
Coyoles in Honey
Ingredients
3 kilograms of Coyol
2 liters of Water
2 Raspadura panela
4 Cloves
3 Cinnamon sticks
1 Orange leaf
Preparation
Step 1 : Coyoles should be washed thoroughly and placed in a large pot, covered with water.
Step 2 : Cook for about an hour, during which the shell turns a dark color.
Step 3 : Then, remove the coyoles from the pot and allow them to drain in a colander to cool slightly and make it easier to remove the shells.
Step 4 : For the honey, add half a liter of water, raspadura, cloves, and cinnamon to the same pot.
Step 5 : Cook while occasionally stirring with a wooden spoon until the raspadura dissolves completely.
Step 6 : When the honey is ready, add the coyoles to the pot, reduce the heat to maximum, and cook for about 45 minutes.
Step 7 : Stir occasionally to prevent sticking.
Step 8 : Once the honey has thickened and reduced, remove from heat.
Step 9 : Refrigerate the dessert and serve once it is cold.
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