Embarradillas De Coco
"Coconut Embarradillas"
From the treasured pages of La Cocina en el Bolsillo No. 3
Written by Antonio Vanegas Arroyo
Embarradillas De Coco
"Se rayan varios cocos con rayador menudo; según la cantidad de coco se pone a hervir leche endulzada y cuando haya tomado cuerpo se mezcla el coco, batiéndola con una cuchara para que empaste bien, y estando ya de punto alto se le echa agüa de azar batiéndola de nuevo hasta que esté muy blanca; se extiende la pasta en una tabla sobre obleas y se hacen las embarradillas."
English Translation
"Several coconuts are grated with a fine grater; depending on the amount of coconut, sweetened milk is brought to a boil and, when it has thickened, the coconut is mixed in, stirring with a spoon so that it incorporates well. Once it reaches a thick consistency, orange blossom water is added, stirring again until it is very white; the paste is then spread on a board over wafers and the embarradillas are formed."
Note on the Original Text
The recipe is written in a conversational, almost oral style, typical of early 20th-century Mexican cookbooks. Quantities are imprecise ('varios cocos', 'según la cantidad'), reflecting the assumption that home cooks would adapt recipes based on their needs and resources. Directions focus on technique ('batiéndola con una cuchara') and visual cues ('estando ya de punto alto'), rather than precise timings or temperatures. Spelling such as 'agüa de azar' (now 'agua de azahar') is characteristic of regional orthography of the era. The term 'embarradillas' refers to the action of spreading or coating, a fitting name for these lush coconut confections.
Title
La Cocina en el Bolsillo No. 3 (1913)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1913
Publisher
Unknown
Background
A delightful volume from the iconic 'Cocina en el bolsillo' series, this 1913 cookbook serves up a charming array of recipes, inviting readers to explore classic and creative dishes—ready to fit in your pocket and spice up any kitchen adventure.
Kindly made available by
University of Texas at San Antonio
This recipe hails from the early 20th-century Mexico, specifically from 'La Cocina en el Bolsillo' series published by Vanegas Arroyo in 1913. These booklets were designed to offer practical, everyday recipes to Mexican households, illustrating the creativity and thrift of domestic cooking at the time. Embarradillas de Coco wears the mark of festive and conventual sweets, where coconut, which was widely available in Mexican markets, merges with European techniques of candying and shaping sweets upon edible wafers. The use of orange blossom water signals the influence of Moorish and Iberian culinary traditions, passed down through colonial kitchens.
Back then, cooks used a hand-held fine grater to process the coconut. The cooking was done over a coal or wood-fired stove, with heavy-bottomed clay or metal pots. A large wooden spoon was essential for constant stirring to prevent scorching. Once cooked, the paste was spread on a wooden board lined with obleas (wafers), and cut using a sharp knife or even kitchen thread. Most often, these sweets would be stored in wooden boxes or tin containers to keep them fresh.
Prep Time
15 mins
Cook Time
40 mins
Servings
24
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 fresh coconuts (about 21 ounces grated coconut flesh)
- 4¼ cups whole milk
- 1½ cups granulated sugar
- 1 tablespoon (0.5 fl oz) orange blossom water (agua de azar)
- 24 edible wafer papers (obleas), or substitute with rice paper
Instructions
- To make 'Embarradillas de Coco' in a modern kitchen, start by finely grating the flesh of 3 fresh coconuts (about 21 ounces total).
- In a saucepan, bring 4¼ cups of whole milk to a gentle boil with 1½ cups of sugar.
- Once the mixture has thickened slightly, add the grated coconut and stir constantly with a wooden spoon.
- Continue to cook over medium heat, stirring regularly, until the mixture becomes thick and cohesive—think of a thick sweet paste.
- When it has reached this point (about 30–40 minutes), add a tablespoon (0.5 fluid ounce) of orange blossom water, and stir vigorously to lighten and whiten the mixture.
- Spread the paste while still warm on a board lined with edible wafer paper (obleas), smoothing it out to a thickness of about ⅜ inch.
- Allow to cool slightly, and then cut into rectangles or desired shapes to form the 'embarradillas.'
Estimated Calories
160 per serving
Cooking Estimates
It takes about 15 minutes to grate the coconut and prepare the ingredients. Cooking the coconut and milk mixture takes about 40 minutes. Each embarradilla contains about 160 calories, and the recipe makes around 24 pieces.
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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