If you love coconut and you're craving an authentic Cuban dessert made with boniato, this boniatillo con coco is a simple, comforting vegan treat.
After the boniatos are softened, it's ready to refrigerate in about 20 minutes with just 8 ingredients.
Boniatillo (boh-nee-ah-TEE-yoh) is a traditional Cuban dessert made with boniato (a white-fleshed sweet potato commonly used in Cuban cooking), milk, sugar, and some citrus.
It's an easy sweet potato dessert recipe that is one of those old-guard Cuban desserts that shows up at all family gatherings. We have it on Thanksgiving, Noche Buena, and Christmas Day after a long traditional dinner when nobody has room, and everybody eats it anyway.
This version of boniatillo is a coconut-infused variation. It is boosted when you add coconut, sugar, coconut milk, cinnamon, and lime zest to create a rich, velvety sweet with a pudding-like texture and a delicious coconut flavor.
If you're into tropical desserts like my Pastelitos de Guayaba or Vegan Flan, this vegan dessert will fit right in. Serve it with some delicious Cuban Coffee (3 Ways).
Jump to:
Why This Vegan Boniatillo Is on Repeat
- This traditional Cuban recipe is naturally vegan - no dairy, no eggs.
- It's a simple, flavorful introduction to authentic Cuban desserts and sweets.
- If you love coconut desserts or are looking for a unique sweet potato recipe, this boniatillo con coco is worth making.
Shopping List
- Boniato (Cuban sweet potato): Boniato is a white sweet potato, but not all white sweet potatoes are boniatos. You can find Cuban sweet potatoes, as they are sometimes called, at most Latin grocery stores. Look for firm boniatos with no soft spots.
- Coconut milk: Make sure to use full-fat.
- Grated coconut in syrup: This is traditionally used to add both coconut flavor and sweetness to the dessert. Look for it on Amazon, at Latin grocery stores, or at major supermarkets in areas with a large Spanish-speaking population. If you can't find it, you can substitute regular sweetened or unsweetened shredded/grated coconut, but you'll need to add additional sugar to make up for the sweetness from the syrup.
See the printable recipe card for quantities and a full list of ingredients.
Ways To Change It Up
- Use star anise for an aromatic, subtly licorice-like flavor.
- Using orange or lemon zest would also work beautifully.
- A little vanilla extract can make the dessert taste even warmer and more aromatic.
- Add a small pinch of ground nutmeg, cloves, or allspice for a deeper, more complex flavor.
- Brown sugar or coconut sugar both work in place of white sugar - just note the flavor will shift slightly and the dish will take on a darker color.
How to Make Vegan Boniatillo Con Coco
Traditional boniatillo is wonderfully simple, but adding coconut and coconut milk gives this Cuban sweet a little more texture and flavor. It's an easy dessert with simple ingredients, but the coconut makes it feel extra special.
See the complete printable recipe card below for the details.
Step 1: Peel the boniato with a vegetable peeler.
Step 2: Cut the boniato into small, even cubes.
Step 3: Add the cubed boniato to a pot and cover with lightly salted water. Bring to a boil.
Step 4: While the boniato boils, add coconut milk, cinnamon stick, and sugar to a medium pot on medium heat. Stir until the sugar dissolves.
Step 5: Add the mashed or riced boniato to the coconut cream and sugar mixture.
Step 6: Simmer, stirring often, until thick and creamy like a pudding.
Step 7: Add the shredded coconut and fresh lime zest and cook for another few minutes.
Step 8: When it reaches a thick consistency, spoon the sweet potato pudding into a medium dish or smaller serving bowls. Finish with a sprinkle of shredded coconut and ground cinnamon if desired. Place in the refrigerator and let it cool for 3-4 hours or overnight.
Good To Know Tips
- If you can't find Cuban boniato, you can substitute another white-fleshed sweet potato, such as Japanese sweet potato or another variety labeled white sweet potato. Just keep in mind that different varieties can vary in moisture and sweetness, so you may need to adjust the amount of coconut milk or sugar.
- I would not recommend orange sweet potatoes as a substitute because they are generally sweeter, moister, and have a stronger flavor, which can change the texture and overall character of the dessert.
- Refrigerate before serving - it is best served cold.
- Boniatillo firms up a touch once it comes off the heat and cools in the fridge, so it's fine if it looks a hair looser in the pot than you want the final texture to be.
- Boniato oxidizes quickly once cut, so drop the cubes straight into the pot of water as you go. This keeps them from turning dark.
- Run the boniato through a ricer, or mash it thoroughly, to keep the dessert smooth and lump-free. It will have texture from the coconut.
- The final dessert should be similar to a thick fruit jam or a firm mango pudding, not a soup or a thin syrup.
How to Store Boniatillo
Let the boniatillo cool to room temperature, then transfer it to a covered container and refrigerate for up to 5 days.
It firms up considerably once chilled, which is exactly what you want. If it sets tighter than you like, stir in a splash of full-fat coconut milk a little at a time until it loosens back into a creamy, spoonable pudding.
It also freezes well for up to 3 months in an airtight, freezer-safe container. Thaw it overnight in the refrigerator and stir well before serving.
Serving Suggestions
- Serve chilled: I like to refrigerate the boniatillo con coco until cold for the best pudding-like consistency and refreshing flavor.
- Serve in small individual dishes or in a large dish: Serve in small bowls, ramekins, or dessert glasses, or place it in a small casserole dish so everyone can serve themselves the portion size they prefer.
Boniatillo Con Coco FAQS
Boniato is a white-fleshed sweet potato commonly used in Caribbean and Latin American cooking. It has a drier, starchier texture and a milder, earthier sweetness than a traditional orange sweet potato.
Yes. Boniatillo con coco can definitely be made ahead and refrigerated until ready to serve.
Yes, although it is more delicious chilled. The texture will be softer and creamier when warm.
It depends on the version. There are several traditional styles of boniatillo, and they don't all use the same ingredients.
It should be spoonable, not pourable - it should hold its shape somewhat on a spoon rather than dripping off.
More Vegan Latin and Spanish Recipes
Highlight some stars and drop a comment - tell me how this Boniatillo Con Coco turned out! Was it love at first bite, surprisingly edible, or a full-on yuck? And if my directions helped (or didn't), please let me know so I can keep improving these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Boniatillo con Coco (Cuban Sweet Potato and Coconut Dessert)
Equipment
- Potato Ricer optional
Ingredients
- 2 pounds boniato white-fleshed sweet potato, peeled and cut into ¾ inch chunks
- 1 14 ounce can coconut milk full fat
- 1 cup white sugar
- 1 cinnamon stick
- 1 cup coconut in syrup strained from the can without the syrup
- ¼ teaspoon salt
- zest of 1 lime sub with lemon zest or orange zest
- ground cinnamon for serving
- shreded or grated coconut optional, for garnish
Instructions
- Cook the boniato: Peel the boniato and cut it into ¾ inch chunks. Place the pieces in a large pot of water with a pinch of salt as you go to prevent them from oxidizing. Once all the boniato has been cut, make sure there is enough water to completely cover the pieces so they remain fully submerged. Boil until very tender, about 20 minutes.
- Create the creamy base: While the boniato is boiling, place the coconut milk, sugar, and cinnamon stick in a medium saucepan. Cook over medium-low heat, stirring until the sugar has dissolved.
- Mash the boniato: Drain the potatoes thoroughly and transfer to a bowl. While the boniato is still warm, mash it until smooth. For an especially smooth boniatillo, process it in a food processor or pass it through a potato ricer.
- Add potatoes: Add the mashed boniato to the coconut milk and sugar mixture. Stir until fully incorporated and cook for about 8-10 minutes, stirring occasionally so it does not burn.
- Prepare the coconut: While the mixture thickens, measure 1 cup from the can of grated coconut in syrup and place it in a fine-mesh strainer. Allow the syrup to drain. You can gently press the coconut with the back of a spoon to remove excess syrup, but do not rinse it.
- Combine the ingredients: Add the strained coconut, pinch of salt, and lime zest to the pot. Continue to cook and stir often for about 4 to 5 minutes until the mixture thickens some more. Keep in mind, it will continue to thicken as it cools. Lower the heat if necessary to prevent scorching.
- Serve: Remove the cinnamon stick, then spoon the boniatillo into small serving dishes or one larger dish. Sprinkle with ground cinnamon or garnish with toasted coconut, if desired. Let it sit in the refrigerator for 3-4 hours or overnight for best texture and flavor.
Regi Pearce says
This one's a family favorite in my house! This coconut-infused version is one of my favorite ways to enjoy boniatillo. It’s creamy, naturally sweet, and made with simple ingredients.