Coconut atropellado
A traditional dessert from the Yucatán: balls made of mashed sweet potato, cinnamon syrup, and shredded coconut.
Coco atole is a traditional dessert from the Yucatán region of Mexico, made with sweet potato and coconut. It is typically served in balls or other shapes.
Ingredients and directions
- Prep time30 min
- Cook time20 min
- Resting10 min
- Total1 hr
- DifficultyEasy
- CostBudget
- Cooking methodSaucepan
- Estimated cost$2.73 $0.46 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Vegan
Ingredients
people
- $1.86
- $0.11
- $0.76
Prices from US supermarkets for 1 of 3 ingredients; Belgian prices for the rest.
Directions
- Bake the sweet potato in the oven or steam it until it is tender, then mash it into a puree.
- Heat the sugar, cinnamon, and water over medium-low heat until the sugar is dissolved and the mixture has thickened to form a syrup.
- Combine the sweet potato puree and the syrup. ≈ 4 min
- Mix the shredded coconut until it forms a smooth, easily moldable paste. ≈ 10 min
- Form meatballs or other shapes and serve. ≈ 10 min
The bill
Coconut atropellado
- 200 g of sweet potato$1.86
- 150 g of sugar$0.11
- 100 g of shredded coconut$0.76
Total$2.73
that's $0.46 per person
Estimated price; varies by store.
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