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Baleada de Coco con Cajeta

A recipe from Honduras.

🇭🇳 HondurasdrinkstraditionalextremelyFancy
Baleada de Coco con Cajeta

Nutrition (per serving)

520Calories
30 gProtein
45 gCarbs
25 gFat
10 gSugar
1000 mgSalt

Ingredients

  • 1 cup Cocowhite
  • 2 tbsp Cocoa Powder
  • 1 tsp Granulated Sugar
  • 2 tbsp Cajeta
  • 1 cup Heavy Cream
  • 1/4 tsp Vanilla Essence

Method

  1. Melt the cocoa white in a heavy saucepan over low heat, stirring occasionally, until smooth, about 5 minutes.
  2. Add the cocoa powder and granulated sugar to the saucepan, stirring to combine.
  3. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, until the mixture has thickened slightly, about 5 minutes.
  4. Remove the saucepan from the heat and stir in the cajeta and heavy cream until well combined.
  5. Return the saucepan to the heat and cook over low heat, stirring constantly, until the mixture has thickened to your liking, about 5 minutes.
  6. Remove the saucepan from the heat and stir in the vanilla essence.
  7. Pour the mixture into individual cups or a large serving dish and refrigerate until chilled, about 2 hours.
  8. Serve the baleada cold, garnished with whipped cream and a sprinkle of cocoa powder, if desired.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.