This dessert comes from the windward island of Santo Antćo in the Cape Verdeanarchipelago. Both pineapple and coconut palms are native to the island.


2 large pineapples

1 coconut, grated, or 3 cups frozen fresh coconut meat

3 ½ cups granulated sugar, plus additional for rolling

about 40 whole cloves


Peel and core pineapples and cut into cubes. Grind cubes in a meat grinder with a small hole disk. Save all the juice that results. Place ground pineapple and juice in a large pot. Add the grated coconut meat and the sugar and cook over medium heat, stirring constantly with a wooden spoon, until the mixture pulls away from the sides of the pan.

Let the mixture cool and then form into small balls. Roll in sugar and place a clove in the center of the ball.

To serve, place the balls in paper cups or curly paper.


Makes about 40.


country : Cape Verde

course : dessert


source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton


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