Exotic Colombian Snack: Aromatic Coconut-Stuffed Arepas
Discover this exotic and mouthwatering Colombian snack - Aromatic Coconut-Stuffed Arepas. This vegetarian-friendly recipe is perfect for casual gatherings or picnics, featuring a delightful blend of flavors and textures. Easy to make and suitable for vegans as well, this dish will surely become your new favorite!
Allergens
None
Ingredients
- 2 cups precooked cornmeal (preferably white)
- 1 cup coconut milk
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil, divided
- 1 small onion, finely chopped
- 1 bell pepper, diced
- 1 cup shredded coconut
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
Instructions
- In a large bowl, mix the cornmeal and coconut milk until well combined. Add salt and let it sit for 5 minutes.
- Divide the dough into equal portions to form about 6 8 arepas. Shape each portion into a round disc and set aside.
- In a pan over medium heat, add 2 tablespoons of vegetable oil. Fry the arepas until they're golden brown on both sides, approximately 5 minutes per side. Transfer them to a plate and let them cool slightly.
- In another pan over medium low heat, cook the onion, bell pepper, shredded coconut, cumin, and turmeric in the remaining vegetable oil for about 7 8 minutes or until the vegetables are tender. Stir occasionally to prevent burning.
- Cut each arepa in half and fill them with the cooked coconut mixture. Serve immediately.
Chef’s Insight
Make sure to let the cornmeal mixture rest for 5 minutes before forming the arepas to achieve the perfect texture.
Notes
This recipe is suitable for vegetarians and vegans, as long as you ensure the precooked cornmeal is made without any animal products.