Ente De Coco Y Piña
"Coconut And Pineapple Delight"
From the treasured pages of Libro de Resetas
Written by Susana Irazoqui Palacio
Ente De Coco Y Piña
"A tres libras de azucar clarificada, una libra de piña molida y otra de coco rayado; se le incorpora y estando en el fuego asi que toma el punto se reparte y se pone en un platón, una capa de esta conserva y otra de mamon mojado con almibar hasta que se llene; despues se adorna con pasas y almendras."
English Translation
"To three pounds of clarified sugar, add one pound of crushed pineapple and one pound of grated coconut; mix together and, while on the heat, as soon as it thickens, distribute it and place it on a platter, alternating a layer of this preserve with a layer of Spanish lime (mamon) soaked in syrup until full; then garnish with raisins and almonds."
Note on the Original Text
Early Mexican recipes like this one are succinct, presuming the reader's familiarity with traditional methods and essential kitchen wisdom. Precise temperatures are absent; instead, terms like 'el punto' (‘the point’) guide cooks to rely on touch and appearance. Words like 'rayado' for grated, or 'mamon' (a light, airy cake) are spelled as sounded in regional Spanish. Spelling and specifics may reflect the family's speech, and the text assumes ingredient availability and adaptation by the cook.
Title
Libro de Resetas (1907)
You can also click the book image above to peruse the original tome
Writer
Susana Irazoqui Palacio
Era
1907
Publisher
Unknown
Background
A handwritten culinary treasure trove, this manuscript captures the warmth of Durango’s kitchens at the dawn of the 20th century. Crafted by a family of women, its pages brim with time-honored Mexican recipes, offering a flavorful glimpse into tradition and transformation.
Kindly made available by
University of Texas at San Antonio
This recipe hails from a handwritten collection compiled in 1907 by Susana Irazoqui Palacio and other women of her family in Durango, northern Mexico. At that time, Mexican society was opening to new global ingredients and domestic sugar production flourished, making desserts like this more accessible and celebratory. The manuscript reveals how home cooks adapted both European techniques and tropical flavors to local tastes, layering preserves and confections in creative ways. Recipes were written for domestic kitchens, interweaving memory, oral tradition, and lived experience.
Back then, cooks used heavy cazuelas or copper pots over a wood or charcoal stove to clarify sugar and cook preserves. Pineapple would be ground or mashed using a stone metate or mano, and coconuts grated by hand with a coconut scraper or knife. Wooden spoons were standard for stirring, and layering would be done in ceramic or large earthenware platters. Cakes were typically home-baked in small ovens fueled by wood.
Prep Time
30 mins
Cook Time
45 mins
Servings
16
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3 lbs granulated sugar
- 1 cup water (for clarifying the sugar)
- 1 lb (16 oz) fresh pineapple, finely crushed or pureed
- 1 lb (16 oz) fresh coconut, grated (unsweetened desiccated coconut as substitute, if needed)
- 7–10 oz ladyfingers or plain sponge cake (as substitute for traditional 'mamon')
- 1/3 cup simple syrup (for soaking the cake or mamón)
- 1.5 oz (about 1/3 cup) raisins
- 1.5 oz (about 1/3 cup) whole or chopped almonds
Instructions
- To prepare 'Ente de coco y piña' as described in this early 20th century manuscript, begin by clarifying approximately 3 lbs of granulated sugar with about 1 cup water.
- Once clear, add 1 lb (16 oz) of finely crushed or pureed fresh pineapple and 1 lb (16 oz) of freshly grated coconut.
- Stir the mixture gently over medium heat until it thickens to a soft, jammy consistency, signaled by the 'punto' or candying point, where the mixture holds shape on a plate.
- Using a large shallow serving dish, layer the hot conserve alternately with slices of ladyfingers or plain sponge cake (as a substitute for 'mamon'), which have been lightly dipped in simple syrup.
- Continue layering until the dish is full.
- Allow to cool and set, then decorate the top with raisins and whole or chopped almonds before serving.
- Serve in slices.
Estimated Calories
430 per serving
Cooking Estimates
Preparing this dish includes clarifying sugar, chopping and mixing fruits, assembling the layered dessert, and letting it set. Cooking time covers simmering the mixture until thick, while prep time includes all measuring, chopping, soaking, and dish assembly. Each slice is rich in sugar and fruit, so calories are estimated based on generous slices.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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