In previous publications, I enjoyed writing about typical Venezuelan food. I wrote about our typical breakfasts or lunches and what could be the most popular snacks or appetizers in our country. Reviewing these publications, I noticed that we needed to talk about the varied and delicious pastries made in Venezuela. However, I realized that the list of desserts is endless, so I will divide it according to its main products or ingredients. This time I'm going to tell you about those who make themselves with a heavenly product: coconut.

I am a coconut lover. I am fascinated not only by its smell, but by its taste, water, pulp or oil. Coconut is one of the world's most popular tropical fruits and although some say it originates in South Asia, many of us believe that coconut is a product native to South America. I have read that in some areas water is more popular, as in Europe and Asia, and in others, its pulp is a product with a lot of demand, as it is perfect to make tasty delicacies. Likewise, coconut oil has become increasingly popular, not only as a beauty product, but also as a healthy alternative for preparing meals.

Source

As I live close to the sea, my city abounds with coconut trees that give their fruits with sweet water and fleshy pulps. So it is normal, in times of heat and thirst, to drink coconut water directly from the fruit. Also, many people use coconut water as a restorative for its amount of electrolytes and even to bind them with alcoholic beverages. In recent years, it has been said that coconut water is an excellent antioxidant, anti-aging and an excellent isotonic drink, as it is said to have five times more potassium than a Gatorade or Powerade.

Also for making desserts, which is really what we are interested in in this publication, coconut is really very versatile. In Venezuela there is a diversity of recipes with coconut that have been transmitted and elaborated from generation to generation, and that maintain the traditional flavor of our gastronomy. Let's begin:

Coquitos

One of the easiest and simplest desserts is "coquitos". A snack made with coconut, sugar and egg. Simply strip a coconut, add sugar, an egg and a touch of coloring, give it a circular shape, take it to the oven and you're done: one of the richest snacks you can taste. The coquitos are an excellent snack because you can make many, keep them in an airtight container and eat them whenever you want. The same applies to coconut kisses, which are a kind of cookie with spices, coconut, but sweetened with paper. This and spices such as cloves or cinnamon, give a dark color to the dough. The coconut kisses are perfect to accompany with coffee or any refreshing drink.

Majarete

I can also mention two of my favorite desserts: the first is the majarete. This is a kind of coconut flan, corn flour, milk, sugar, cinnamon and clove species. All the ingredients are taken to the fire and then the mixture is poured into a mold. When it is cold, it is demoulded and powdered cinnamon is sprinkled on top. Another is coconut rice. This snack reminds me of my childhood years, since my grandmother was an expert in preparing it and made it delicious. As its name indicates, this typical sweet is made with rice, coconut, cinnamon, clove and paperón. Although this sweet and the previous one are also made and tasted in other countries such as Thailand, Colombia, Puerto Rico, Malaysia, Indonesia, in Venezuela they enjoy great popularity and are considered worthy representatives of the Creole confectionery.

Bienmesabe

I would like to close with Venezuela's star coconut dessert: bienmesabe. This dessert has its origins in a Spanish convent, in the 1600s. When the colonists arrived on this continent, specifically in Venezuela, they taught the indigenous people how to make it. But the way it is made today is also thanks to some Franciscan nuns who took the original recipe and gave other touches, and gave courses to many ladies of high society who learned to make it. It has to be said that its elaboration is complex and that nowadays, it can be very expensive. First you have to make a sponge cake, which is filled with coconut cream and covered with a soft and sweet meringue. For some it may be cloying and wet, but for most people it tastes like heaven. There is a well-known legend that says that this sponge cake is capable of curing the dislikes and sadness of the heart. Although to be honest, any Venezuelan dessert has these healing and relaxing effects. ;)

Many people turn to sweets when they are sad or anxious, because they can lift their spirits, because they have sugar and other ingredients that can increase serotonin levels in the body. Of course, we know that sugar can be harmful to health, but there are other ingredients that can replace it, such as brown sugar. In my childhood, my grandmother used to make different desserts that we ate after a nap. The hot afternoons were sweeter and more bearable if we had a delicious dessert in our hands. To remember is to live.

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BIBLIOGRAPHICAL REFERENCE

https://www.cocinayvino.com/destacado/postres-con-coco-venezolanos/
https://cookpad.com/ve/buscar/postres%20de%20venezuela

Written by: @nancybriti

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