Mouthwatering Gluten-Free Colombian Agua de Panela Con Leche y Cocoa (Brown Sugar Milk and Cocoa Water) Dessert
Discover this exquisite gluten-free Colombian dessert recipe that combines the harmonious flavors of brown sugar, milk, cocoa, and coconut for a truly indulgent experience. Enjoy this mouthwatering Agua de Panela Con Leche Y Cocoa Dessert while taking in its cinematic appeal and plating sophistication.
Allergens
Milk, Nuts (optional)
Ingredients
- 2 cups brown sugar
- 4 cups water
- 1 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/2 cup shredded coconut
- Optional toppings: whipped cream, crushed almonds, and a sprinkle of cocoa powder
Instructions
- a. In a saucepan over medium heat, combine the brown sugar and water. Stir until the sugar has dissolved completely. b. Add the milk to the sugar water mixture and bring it to a simmer. c. Whisk in the unsweetened cocoa powder, ground cinnamon, nutmeg, and salt until fully incorporated. d. Continue to cook the mixture for 10 minutes over low heat, allowing the flavors to meld and deepen. e. Remove from heat and let it cool for a few minutes. Add shredded coconut and stir gently. f. Pour the dessert into serving glasses, and refrigerate until chilled, ideally for 2 hours or more. g. Serve with optional toppings such as whipped cream, crushed almonds, and a sprinkle of cocoa powder.
Chef’s Insight
The combination of brown sugar, milk, and cocoa powder creates a rich, velvety texture that is both comforting and indulgent.
Notes
Feel free to adjust the amounts of cinnamon, nutmeg, and salt according to your taste preferences.