Dulce de Coco, roughly translated, means coconut candy or coconut fudge. The dish is thought to originate in the Caribbean, with many variations from the Dominican Republic to Puerto Rico that include other ingredients such as Sweet Potato or Limes. Dulce de Coco can vary from a pudding-like consistency to a cookie or bar, similar to coconut macaroons.
Damon’s variation, produced in cast iron over a fire, is enhanced by the smokiness of a campfire or grill. The sweetness of the dish, paired with the flavors of the outdoor kitchen and the freshness of the coconut make this a tropical experience you’ll want to replicate every time the heat of the summer and the Daiquiris get you in the mood.
This recipe is courtesy of Croix Valley Foods grillmaster Damon Holter. More can be found at www.CroixValleyFoods.com.