Coconut collision
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 methodoven baking, steaming
- Estimated cost$2.03 $0.34 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
Ingredients
people
- $1.86
- $0.17
Prices from US supermarkets for 1 of 2 ingredients; Belgian prices for the rest.
Directions
- Peel and cut the sweet potato into pieces. Steam or boil it until it is tender.
- Mash the cooked sweet potato with a blender or a potato masher to create a smooth puree. ≈ 4 min
- Combine the sugar and water in a saucepan over medium-low heat to create a syrup. ≈ 4 min
- Add the sweet potato puree to the sugar syrup and mix well. ≈ 4 min
- Grate the coconut and gradually add it to the mixture until you have a dough that is firm enough to work with. ≈ 8 min
- First, roll the dough into balls or other shapes, and let it rest for a few minutes.
- Serve the fresh coconut “Atropellado”. ≈ 2 min
The bill
Coconut collision
- 200 g of sweet potato$1.86
- 150 g of sugar$0.17
Total$2.03
that's $0.34 per person
Estimated price; varies by store.
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