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Colombian Desserts

Page history last edited by Lynn Gradinjan 12 years, 6 months ago






Main Dishes




Columbian Mango Delight


1 cup orange juice
3 packets unflavored gelatin
5 medium very ripe mangoes
1 cup Sugar
1 cup evaporated skim milk
2 cups light whipped topping

Put the orange juice into a and sprinkle the gelatin over it.
Set aside for 5 minutes.
Peel mangoes, cut fruit from pits and puree in blender.
Stir in the Sugar and evaporated milk.
Warm the juice and gelatin.
Whisk the gelatin into the mango mixture.
Stir .
Fill a 10 cup mold with cold water.
Fill the mold with the mango mixture, cover with plastic wrap and refrigerate 2 to 3 hours.
Lift the mold away carefully.
Garnish with fresh fruit if desired.
Serve cold.



Tortas De Cacao
[Columbian Cocoa Cakes]

Title: Tortas De Cacao [Columbian Cocoa Cakes]
Categories: Columbia, Desserts
Yield: 16 cakes

1/2 c butter
1 T Baking powder
1 c Sugar
1 pn Salt
3 ea Eggs
2/3 c Milk
3/4 c Cocoa powder
1 t Vanilla
1 1/2 c Flour


Preheat oven to 375F. Beat butter until creamy. Add sugar and continue to beat until light and very fluffy. Add eggs one at a time, again beating well each time.
Combine cocoa, flour, baking powder and salt. Mix dry ingredients then add to egg mixture. Add milk. Beat until smooth. Add vanilla and beat well.
Transfer resulting batter to greased, floured muffin tins. Each cup should be about 2/3 full. Bake 20 minutes until toothpick comes out clean.
Remove from tins and cool on wire racks.
hope these help, good luck








These delicious cookies are popular in Colombia as well as other parts of South America. I don’t love to bake but alfajores are my favorite cookies and I just had to make them for my recipe blog.

          (ABOUT 17 COOKIES)

3 Cups all-purpose flour
1 pound butter, room temperature
½ teaspoon vanilla extract
11/4 cup powdered sugar, divided
1 cup cornstarch
1 cup
arequipe or dulce de leche
½ cup sweetened flaked coconut


1. Preheat the oven to 350°F

2. In a large bowl mix the butter and 1 cup of powdered sugar.

3. Add the corn starch and vanilla extract then mix with your hands into well combined.

4. Knead together to form a soft dough. Cover with plastic wrap and let stand for 10 to 15 minutes.

5. Turn the dough out onto a floured counter and knead for about 2 minutes. Roll out to about ¼ inch-thick and cut out the cookies with a round cookie cutter.

6. Place them on a floured cookie sheet and bake for about 10 – 12 minutes. Remove from the oven and let cool on a rack for 10 minutes. In a small plate, place the flaked coconut and set aside.

7. Spread arequipe or dulce de leche on each cookie then put together two cookies, making a sandwich with the arequipe in the middle of the two cookies. When you put the cookies together you’ll want some arequipe to come out of the sides. Take the plate with coconut and cover the edges of each alfajor cookie with it, rolling the cookie edge in the flaked coconut.

8. Sprinkle them with powdered sugar and enjoy.




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