Boniatillo Con Coco (Cuban Sweet Potato & Coconut Dessert)

Ingredients

• 907 g (2 lb)boniatos (white-fleshed sweet potatoes)
• 383 g (13.5 oz)full-fat coconut milk
• 200 g (1 cup)granulated sugar
• 2cinnamon sticks
• A pinchsalt
• 240 ml (1 cup), strainedgrated coconut in syrup
• To taste (optional)ground cinnamon, for garnish

Instructions

1. 1

   Prepare the potatoes

   Wash and peel the white sweet potatoes, then cut them into 2.5 cm (1-inch) cubes. Set aside.

2. 2

   Cover with water

   Put the cubed sweet potatoes in a large pot and add enough water to cover them.

3. 3

   Simmer until tender

   Bring the water to the boil over high heat, then lower the heat to medium-low and cover the pot. Simmer for 30 minutes, until the potatoes are tender. Drain them and transfer to a bowl.

4. 4

   Mash the potatoes

   Mash the potatoes with a potato masher until they have the consistency of mashed potatoes. Set aside.

5. 5

   Warm the coconut milk

   Add the coconut milk, sugar and cinnamon sticks to a large, deep frying pan. Cook over medium heat, stirring, until the sugar dissolves.

6. 6

   Combine and season

   Stir the mashed white sweet potatoes and salt into the coconut milk mixture.

7. 7

   Thicken the pudding

   Cook over medium heat for 8–10 minutes, stirring constantly so the mixture does not stick to the bottom of the pan. Continue until it is thick, porridge-like and free of lumps.

8. 8

   Add the coconut

   Stir in the grated coconut and cook for a further 2–3 minutes, until the pudding clings to the back of a spoon.

9. 9

   Chill before serving

   Transfer the pudding to a large, shallow bowl and sprinkle with ground cinnamon. Refrigerate for at least 2 hours to set before serving.

What is boniatillo con coco?

Boniatillo is a Cuban sweet potato pudding, with boniato referring to the white-fleshed sweet potato used in the dish. This version combines the mashed tuber with coconut milk, sugar and grated coconut for a smooth, rich dessert with a tropical flavour.

Rather than baking a pie, the mixture is cooked on the hob and served without a crust. Chilling it gives the pudding time to firm up before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 2g protein, 41g carbs, 11g fat.

The sweet potatoes and sugar provide most of the carbohydrates, while full-fat coconut milk contributes much of the fat. The potatoes also provide some of the dish’s protein, though the pudding is not particularly protein-rich; serve it with fruit or alongside a meal with a protein source for a more balanced plate.

Choosing the potatoes

White-fleshed sweet potatoes: these are the traditional choice for the recipe and mash into the pudding base. Cut the cubes to a similar size so they cook evenly.

Tenderness: after simmering, the cubes should mash easily with a fork or masher. Drain them well so excess water does not loosen the mixture.

Building the coconut flavour

Coconut milk: full-fat coconut milk adds richness and helps form the pudding’s creamy base. Stir it with the sugar and cinnamon sticks until the sugar has dissolved.

Grated coconut: strain the coconut from its syrup before adding it, as directed. Stir it in near the end so it stays distinct in the finished pudding.

Getting a smooth, thick finish

Mash first: work the potatoes until no large pieces remain before mixing them into the coconut milk. This makes it easier to achieve a pudding without lumps.

Stir steadily: keep the mixture moving as it cooks, especially across the bottom of the pan. It is ready for the coconut when it looks thick and porridge-like; after the final cooking, it should cling to the back of a spoon.

Timing and chilling

Boiling the potatoes takes about 30 minutes, followed by 8–10 minutes of cooking the combined mixture and another 2–3 minutes with the coconut. The stated total time is 50 minutes, with at least 2 hours of chilling before serving.

Use a shallow bowl as instructed to transfer the pudding for chilling. Allow it to set in the fridge before portioning.

Serving the pudding

Ground cinnamon is an optional finishing touch that echoes the cinnamon cooked into the coconut milk. Add it just before chilling, as in the method, or adjust the garnish to suit your taste.

Serve the pudding chilled on its own or alongside fresh fruit. Its creamy, sweet texture also works well as a small dessert after a meal.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they become tender at about the same time.
• Drain the potatoes thoroughly before mashing to avoid adding excess water to the pudding.
• Use a deep frying pan or wide saucepan to give yourself room to stir the thickening mixture.
• Keep stirring during the 8–10 minute cooking stage to prevent sticking on the bottom.
• Strain the grated coconut from its syrup before measuring and adding it.
• Allow at least 2 hours for chilling so the pudding has time to set.

Variations

• More cinnamon: add a light dusting of ground cinnamon when serving.
• Coconut garnish: reserve a little of the strained grated coconut to scatter over the top.
• Fruit accompaniment: serve chilled portions with fresh fruit on the side.
• Softer texture: mash the cooked potatoes particularly thoroughly before combining them with the coconut milk.
• Small servings: divide the pudding among individual bowls before chilling.

Common mistakes to avoid

• Uneven potato cubes: some pieces may stay firm while others soften; cut them to a similar size.
• Watery potatoes: excess cooking water can loosen the pudding; drain the cubes well before mashing.
• Lumpy mash: large pieces can carry through to the finished pudding; mash the potatoes thoroughly first.
• Leaving the pan unattended: the mixture can stick as it thickens; stir continuously during the 8–10 minute cook.
• Adding coconut syrup: it can change the mixture’s consistency; strain the grated coconut before measuring it.
• Serving too soon: the pudding needs time to set; chill it for at least 2 hours.

How to store

Cover and refrigerate leftovers, and use within 3 days. Serve chilled, or warm gently in a saucepan, stirring often; add a small splash of coconut milk if needed to loosen it.

Frequently asked questions