The best coconut dishes from Yucatan

Here in Yucatan, coconut reigns supreme, infusing sweet, savory, and even spicy dishes. All of it with its irresistible essence. Inspiration come from the azure shores of the Caribbean and the evergreen jungles of the interior. Yucatan’s cuisine harnesses the versatile coconut in ways that will leave you craving for more. Every bite is a delightful fusion of the exotic and the familiar. Get ready to savor the essence of Yucatan’s culinary culture with these coconut creations. Here are the best coconut dishes from Yucatan.

Coconut shrimp

In Yucatán, shrimp is a staple of daily cuisine, and coconut shrimp is a must-try specialty. Though not originally from the region, it has become an iconic Yucatán dish since the eighties. This dish features shrimp coated in a mixture of flour, grated coconut, and cornflakes. It came to Mexico when a Cuban chef working in Campeche started cooking it. Enjoy the delightful fusion of flavors that has made coconut shrimp a symbol of Yucatán’s gastronomy.

The best coconut dishes from Yucatan: Coconut pozole

The Yucatecan pozole is also the “drink of the Maya”. It has deep ancestral roots in the region due to the historical importance of corn in Maya diet. This refreshing beverage has become a favorite for combating the region’s high temperatures. In the Yucatán Peninsula, there are two traditional types of pozole: the simple version and the sweet coconut pozole. The simple pozole involves mixing corn dough with water and is typically accompanied by salt and a habanero chili.

To prepare coconut pozole, you can start by obtaining white corn, readily available in Yucatecan markets. The next step involves grinding the mixture to create this delicious Yucatecan beverage. To complete the preparation, the ground mixture is combined with water and sugar, thoroughly beaten, and served over ice for a refreshing treat that captures the essence of Yucatecan flavors.

Coconut cream

Coconut cream is a beloved Yucatan treat, commonly found in Cancun street carts. You can easily enjoy it outside or even make it at home without being a professional chef. Indeed, this versatile delight can be savored on its own or used as a dessert filling, similar to pastry cream. It’s a simple and quick recipe, ideal for satisfying sweet cravings with minimal ingredients and effort.

The best coconut dishes from Yucatan: Coconut horchata

Coconut horchata is a traditional drink from the Yucatan Peninsula, made from coconut, rice, coconut milk, water, cinnamon and sugar. To make it, the coconut is peeled, washed and grated, the rice is cooked and placed together with the other ingredients in a blender until it is completely integrated. Afterwards, the drink is passed through a strainer where the previously cooked rice water is added, it is well integrated and served in glasses with ice. It is the perfect complement to accompany delicious panuchos and salbutes, or to cool off from the heat of the region.