Typically, the recipe calls for stale bread. I chose to make it with stale brioche bread. Why? Because brioche is the BEST for soaking up rich custards and caramel. Its buttery, enriched dough is absorbent and holds up well, making it the ideal choice for bread pudding, in my opinion.

And I have to say this Cuban bread pudding came out INCREDIBLE. It’s Mami-approved! She’s making me make it for Noche Buena, too. Ha! Let me show you how to make it.

How To Make Cuban Pudin De Pan

Now I’ve made my fair share of pudin de pan in the past. I even created a guava caramel bread pudding variation a few years ago that I loved. It was truly chef’s kiss!

Today’s recipe, however, is more of a classic Cuban-style bread pudding. Soft and creamy on the inside, with a caramel-glazed exterior that slices clean but melts in your mouth.

This version also has a handful of rum-soaked raisins (because if we’re going to use raisins, they better taste good!) and sliced almonds for some crunch. Hello, texture!

The full recipe is below. Here are a few step-by-step photos.

If you’ve never made caramel before, don’t stress. You’ll melt down sugar until it’s golden and pour it straight into the bottom of your baking dish. It’s the same way you make it for a flan de calabaza or flan de queso.

The pudding mixture then gets layered on top and baked in a water bath to get that classic silky texture. Once it’s fully cooled and chilled, all that’s left to do is invert, slice, and serve.

I mean, how GOOD does that look!? I can’t wait for you to make it!

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Pudin de Pan (Cuban Bread Pudding with Rum Raisins + Almonds)

It's like flan and bread pudding had a baby! This classic Cuban pudin de pan is a rich, custardy, bread pudding made with torn brioche, sweetened condensed milk, and a warm mix of cinnamon, nutmeg, and vanilla. The best part? It’s baked over homemade caramel and packed with rum-soaked raisins and sliced almonds for extra flavor in every bite!

Course Dessert

Cuisine Cuban

Keyword brioche, Cuban bread pudding, Cuban pudin de pan, rum-soaked raisins, sliced almonds, sweetened condensed milk

Prep Time 25 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12 servings

Calories 261kcal

Author Jamie Silva

Ingredients

• 1/3 cup raisins
• 2 tablespoons spiced rum
• 4 large eggs
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup white sugar
• 4 cups torn soft bread (brioche, challah, or any stale white loaf)
• 2 tablespoons sliced almonds

Get Recipe Ingredients

Instructions

• In a small bowl, add raisins with the rum. These will soak for a few minutes and get plump and delicious. Set aside.
• In a large mixing bowl, whisk the eggs then pour the evaporated milk, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg. Mix until all combined.
• Add the torn bread in a bowl, gently pressing the bread into the custard so it soaks it all evenly. Set aside.
• Preheat the oven to 350°F.
• Add the sugar to a large skillet or saucepan. Cook over medium heat, stirring gently, until the sugar melts and turns amber.
• Immediately pour into a baking dish (an 8×8 works well). Swirl to coat the bottom. Let it set before adding the custard. Set aside.
• Gently fold in the raisins with the rum (yes, add the rum too!) and sliced almonds into the custard.
• Using a ladle, transfer the mixture in the baking dish over the set caramel.
• Place the baking dish inside a larger baking dish. Add hot water to the larger baking dish to come halfway up the sides of the pudding dish.
• Bake for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. If the toothpick does not come out clean, continue to bake in 10 minute increments until the toothpick comes out clean.
• Remove from the oven. Allow to cool completely before placing the fridge for at least 1 hour.
• Run a knife around the edges. Invert onto a serving plate to release the loaf. Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 97mg | Potassium: 278mg | Fiber: 1g | Sugar: 38g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg

The post Pudin de Pan (Classic Cuban Bread Pudding) appeared first on A Sassy Spoon®.

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I love this cake pan because it is made of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. PLUS it’s dishwasher safe!

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How To Make Flan De Calabaza

I’ve made dozens of flan recipes over the years, but this pumpkin version is one of my family’s favorites. I actually thought it would be too dense at first since I added an entire 15 ounce can of pumpkin puree. But I gotta say… I was IMPRESSED.

This flan de calabaza has a pudding-like, creamy consistency with tons of real pumpkin flavor (not pumpkin spice, I’m not a fan 🙅🏻‍♀️). It’s the perfect dessert for the Fall season (or whenever the craving strikes). The full recipe is below!

🍮 P.S. I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan) but the mixture did not fit. That’s why I opted for a 9-inch cake pan and it worked perfectly!

🎃 Btw, a jiggly flan is what we want! If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done. Don’t over-bake it. The flan will continue to set as it cools at room temperature. The rest of the process continues in the fridge as it chills. If it is watery, meaning it is not jiggly but liquidy, continue to bake for 5-10 minutes until no longer liquidy.

If your family reacts anything like mine did, be ready for seconds. And if you want to keep the fall baking vibes going with a batch of pumpkin chocolate chip cookies. They’re soft, spiced, and perfect for using up that other can of pumpkin purée you have in the pantry!

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Flan de Calabaza (Classic Cuban Pumpkin Flan)

Flan de Calabaza (Pumpkin Flan) is rich, creamy, and full of real pumpkin flavor. No pumpkin spice here. Made with pumpkin purée, sweetened condensed milk, and evaporated milk, it bakes into a silky custard with a glossy, amber caramel. The consistency is smooth and pudding-like, just how flan should be. It’s the ultimate Fall dessert that’s simple enough to make year-round.

Course Dessert

Cuisine Cuban

Keyword flan de calabaza, pumpkin flan, pumpkin flan recipe, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Chilling Time 4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 12 servings

Calories 238kcal

Author Jamie Silva

Equipment

• 9-inch Round Cake Pan

Ingredients

• 1 cup granulated sugar
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 15 ounces pumpkin purée (Libby's is the best brand)
• 5 large eggs room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of salt

Get Recipe Ingredients

Instructions

• In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily.
• Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
• Preheat the oven to 350°F.
• Make sure all your ingredients are at room temperature. In a high-speed blender, add sweetened condensed milk, evaporated milk, pumpkin purée, eggs, vanilla, spices, and salt. Blend until smooth.
• Pour the milk mixture over the set caramel in the round cake pan*.
• Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
• Bake the flan for 60 minutes or until the center is just set. If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done.
• If it is watery meaning it is not jiggly but liquidy, continue to bake for 5 minutes until no longer liquidy. Remember jiggly is OK. It's what we want. Do not over bake or you run the risk of it getting a rubbery texture. The flan will continue to set as it cools and the rest of the 'setting' process will continue in the fridge.
• Carefully remove the pan from the water bath and allow it to cool at room temperature. Place the flan in the fridge for at least 4 hours or overnight so the flan can fully set.
• Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.
• Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!

Notes

Please note: I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan)… but the mixture did not fit. That’s why I opted for a 9-inch cake pan, and it worked perfectly!

Nutrition

Serving: 1slice | Calories: 238kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 152mg | Potassium: 314mg | Fiber: 1g | Sugar: 35g | Vitamin A: 5784IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 1mg

The post Flan de Calabaza (Cuban-Style Pumpkin Flan) appeared first on A Sassy Spoon®.

When he moved to Cuba, he brought that love with him. My grandmother would make bacalao a la vizcaína for Lent, Semana Santa, or anytime the craving hit.

This version is adapted from how my grandfather made cod stew in Cuba. It’s briny, rich, and slow-cooked with potatoes, peppers, and plenty of garlic. I didn’t grow up eating it, but after testing it a few times, it’s officially one of my favorite Cuban seafood dishes.

Don’t let the name fool you! This Spanish-style salted cod stew is pure comfort in a pot. Let me show you how to make it.

How to Soak Salted Cod

This Cuban‑Spanish codfish stew starts the night before. That’s how you know it’s an old-school recipe. The salted cod needs a long soak to drain ALLL that excess salt. I let it rest in a big bowl of cold water overnight in the fridge, changing the water a few times.

Trust me, it’s worth the patience. Skipping that step will leave you with a stew saltier than the Red Sea. Once the cod has soaked, I simmer it gently in fresh water until it’s just tender. Then I drain it and break it into big chunks.

How To Make Bacalao A La Vizcaina

I like to serve this dish over fluffy white rice and sweet plantains because that sweet and salty combo is truly chef’s kiss!

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Bacalao a la Vizcaina (Basque Style Stewed Salted Cod)

This bacalao a la vizcaína is my family’s Spanish-style salted cod stew, made the way my grandfather did in Cuba. It’s rich and briny, with garlicky cod simmered in a tomato and pimiento sauce, layered over tender potatoes, peppers, and onions. We serve it with white rice and sweet plantains… the perfect Cuban twist on a classic Basque-inspired dish.

Course Dinner, Main Course, Main Dish

Cuisine Cuban

Keyword bacalao, bacalao a la vizcaina, cod fillet, codfish, cuban sofrito, potatoes, spanish

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Desalting 1 day day

Total Time 1 day day 55 minutes minutes

Servings 6 servings

Calories 465kcal

Author Jamie Silva

Ingredients

• 1 lb boneless salted cod filets
• 2 large Russet potatoes sliced
• 1 medium yellow onion sliced
• 1 medium green bell pepper cut in strips
• 3 cloves garlic minced
• 1/3 cup olive oil
• 1/3 cup water
• 1/3 cup vino seco (dry white wine)
• 1 teaspoon white vinegar
• 8 ounces tomato sauce
• 7 ounces pimientos sliced

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Instructions

• The night before, soak the cod filets in a large bowl with water. Refrigerate for 12–24 hours. Change the water 2–3 times during soaking. Skipping this step will result in a very salty dish!
• Drain the bowl with the cod filets. Add fresh water to a large pot, and bring to a simmer.
• Add the cod and cook until just tender, about 10-12 minutes. Drain and break the cod filets into large chunks.
• In a wide, shallow pan, arrange the potato slices in an even layer at the bottom.
• Top with the bell pepper strips, sliced onions, minced garlic, and the cod chunks.
• Pour in the oil, water, vino seco, tomato sauce, and the sliced pimientos (with their liquid).
• Cover and cook over medium heat for about 25–30 minutes, or until the potatoes are tender when pierced with a fork. Check occasionally to prevent sticking or drying out. Add a splash of water if it looks too dry.
• Serve this codfish stew with white rice and sweet plantains. Enjoy!

Nutrition

Serving: 1serving (approx.) | Calories: 465kcal | Carbohydrates: 30g | Protein: 51g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 115mg | Sodium: 5509mg | Potassium: 1870mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1223IU | Vitamin C: 64mg | Calcium: 155mg | Iron: 4mg

The post Bacalao a la Vizcaina (Basque Style Stewed Salted Cod) appeared first on A Sassy Spoon®.

But I’ll be honest, buying guava fruit to make recipes (or just enjoy on their own) wasn’t always our go-to move. That was until I learned how easy it is to make homemade guava jam!

This guava jam recipe is made with fresh pink guava, sugar, and a splash of lime juice, so every bite is packed with real fruit flavor. No pectin, no pulp from the freezer, just a thick, spreadable jam that tastes like home.

I love spooning it over Cuban crackers, but it’s just as good for making guava jam bars, or even drizzling over ice cream. Once you try it, you might be slightly addicted. Not that I speak from experience or anything. 👀

Let’s make it!

Making Guava Jam with Fresh Pink Guavas

Ok, I won’t lie. The process is kinda long, but it’s sooo worth it. Making guava jam from fresh fruit means you’ll spend some time peeling, seeding, and simmering, but that’s where the magic happens.

👉🏼 Make sure to look for ripe guavas. A ripe guava has green skin with pink flesh. When you squeeze it, it should be firm but have a bit of give. Kinda like a ripe pear. The smell is also fragrant, sweet, and tart.

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Immersion Blender

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The texture of this guava jam is thick and spreadable, similar to guava marmalade but without the drippy, liquidy consistency. It holds its shape on a spoon, making it perfect for spreading on crackers or toast without sliding off (similar to my mango jam).

The flavor is tart and slightly tangy from the lime juice, sweet enough to feel like a treat, but balanced so you can enjoy it morning, noon, or night.

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Homemade Guava Jam (3 Ingredients!)

Make Abuela proud by making this homemade guava jam with just 3 simple ingredients: fresh guava, sugar, and lime juice. No pectin, no storebought pulp, just real fruit flavor in every spoonful. It’s thick, spreadable, and packed with tropical sweetness. Perfect for spreading on Cuban crackers, toast, bars, or even drizzled over ice cream. Que rico!

Course Breakfast, Snack

Cuisine Cuban

Keyword guava, guava jam, jam recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 2 cups

Calories 56kcal

Author Jamie Silva

Ingredients

• 2 lb ripe guavas
• 1 cup water
• 1 1/2 cups granulated sugar
• 2 tablespoons fresh lime juice

Get Recipe Ingredients

Instructions

• Rinse the guavas then trim the ends off. Cut them into quarters. Transfer to a Dutch over or saucepan and add water.
• Bring to a boil, and simmer for 20-25 minutes, stirring frequently, until guavas are soft and break apart.
• Using an immersion blender, off the heat, blend the mixture until pureed.
• Place a sieve over a large bowl. Spoon the pureed guava, in batches, onto a sieve and strain, discarding the seeds and skin. You should get approx. 3 cups of guava puree.
• Transfer the guava puree back to the pot. Add sugar and lime juice. Bring to a boil. Cook, stirring constantly, for about 20-30 minutes until the jam has thickened.
• You’ll know the guava jam is ready when you're able to see the bottom of the pot as you stir. The guava jam will be thick and will stick to the back of a wooden spoon.
• Ladle the guava jam an airtight container. Bring to room temperature before placing in the fridge for up to 2-3 weeks (if it lasts that long). Enjoy!

Nutrition

Serving: 1tablespoon | Calories: 56kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 120mg | Fiber: 2g | Sugar: 12g | Vitamin A: 177IU | Vitamin C: 65mg | Calcium: 6mg | Iron: 0.1mg

The post 3-Ingredient Homemade Guava Jam appeared first on A Sassy Spoon®.

What makes this Miami-style Cuban pizza different from regular pizza? I’m glad you asked.

Unlike the thin, crispy crusts and the traditional toppings we’re used to, authentic Cuban pizzas have a thick crust, slightly sweet flavor, and rich, creamy gouda cheese (which I also use in my stovetop mac & cheese recipe).

This pizza is unique and delicious, not like anything you’ve tried at a classic pizza shop! While the pizza topping possibilities are endless, this chorizo onion version is my favorite.

Let me show you how to make it.

Wait! Do you want to make a cheesy snack for dessert? Make my Pastelitos de Queso!

Making Homemade Pizza Dough

Ok, first things first, let’s make the homemade pizza dough.

Making traditional Cuban pizza dough at home is a straightforward process. This is a simple dough recipe but it’s rolled out thicker than typical pizzas. It has a bit more yeast than regular pizza dough which results in more rise and a thicker texture.

Making Homemade Pizza Sauce

Traditional Cuban pizzas have a slightly sweet flavor from the brown sugar added to the sauce. It’s the perfect balance between savory and sweet!

If you’re using a storebought pizza sauce like Rao’s pizza sauce, you can mix 1/2 tablespoon of brown sugar for every 1 cup of sauce used.

The Vita Nuova sauce (which is the one traditionally used to make Cuban pizza) already has brown sugar so no need to add more sugar to that storebought sauce.

To make a homemade pizza sauce, you’ll want to simmer a blend of tomatoes (I like using San Marzano peeled tomatoes), onions, garlic, and a hint of brown sugar until you get a rich and flavorful base for your toppings. It’s easy!

Assembling The Pizzas

Now comes the fun part! Once the pizza dough is ready and the sauce is cooked, it’s time to assemble the pizzas.

Unlike traditional pizzas where the crust is visible around the edges, Cuban pizzas have a different approach where the sauce and cheese are spread all the way to the edges of the pan, completely covering the crust.

Trust me, those crispy burnt edges of cheese are a good thing!

Pizza Topping Ideas

Now when it comes to toppings, you could always do classic cheese pizza with a blend of gouda and mozzarella cheese.

Cuban pizzas are traditionally made with gouda, which is richer and sweeter, while mozzarella is milder and slightly tangy.

Both melt well, but gouda tends to be creamier compared to gooey, stretchy mozzarella. It’s a completely different flavor than what you’re used to but it’s delicious!

You can also mix and match from the toppings listed below:

• gouda cheese
• mozzarella cheese
• pork chorizo
• slices onions
• diced ham
• cooked shrimp
• beef picadillo
• leftover roast pork (lechon!)
• chopped sweet plantains (Goya has them in the freezer section!)
• sliced green bell peppers
• sliced red bell peppers
• diced or sliced tomatoes
• sliced green olives

For this recipe, I made my pizzas with gouda, mozzarella, pork chorizo, and sliced onions. The chorizo & onions Cuban pizza is my go-to when I order it at a Cuban restaurant here in Miami.

Make Ahead Instructions

If you’d like to prep these pizzas ahead of time, you can make the homemade pizza dough and the pizza sauce a few days before.

For the pizza dough: Follow the recipe as listed. After it rises, punch down the dough and place it in an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days.

For the pizza sauce: Follow the recipe as listed and allow it to cool. Transfer the sauce to an airtight container and store it in the refrigerator for up to 7 days.

When you’re ready to make the pizza, let the dough and pizza sauce come to room temperature which usually takes about 30-40 minutes. This way the dough will be easier to roll out and the sauce will be ready to go.

Fun Fact: Traditionally, Cuban pizzas are folded in half, like a taco, and enjoyed on the go. Thanks to that thicker, softer crust, it’s easier to handle and all the toppings stay intact!

Serving Suggestions

This recipe makes 4 personal pan pizzas (shout out, Pizza Hut!).

You can do 2 cheese pizzas and 2 chorizo with onions. You can also do 1 cheese and the other 3 with toppings from the list above. Or… you can even host a pizza party and everyone can make their own version. The possibilities are endless.

I personally love serving these pizzas with my juicy mojo chicken wings and my pastelitos de guayaba for dessert. Can’t get any better than that!

Storage Tips

If you have any leftover pizza, you can store it in an airtight container or wrap each slice individually in aluminum foil or plastic wrap. This prevents the pizza from drying out.

Store in the fridge for up to 4 days. If you want to keep the pizza for longer, place them in a freezer-safe bag. Frozen pizza should last up to 2 months.

To reheat, place the pizza in the oven at 375°F for 8-10 minutes. You can also reheat pizza in the air fryer for 3-5 minutes at 350ºF. Avoid using the microwave as it can make the crust chewy, not crispy.

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Traditional Cuban Pizza (Miami-Style Pizza Cubana)

Pizza Cubana is a unique personal-sized Cuban pizza with a thick and crispy crust. It's topped with a blend of gouda and mozzarella cheese, along with unique toppings like chorizo and sweet plantains. What sets this pizza apart is the thick crust, the extra cheese that’s burnt at the edges, and the toppings baked into the pie. This recipe makes 4 personal pizzas and comes together in just 35 minutes!

Course Dinner, Lunch, Main Course, Main Dish

Cuisine Cuban

Keyword cuban pizza, pizza cubana

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 personal pizzas

Calories 587kcal

Author Jamie Silva

Equipment

• Stand mixer
• Measuring cup
• Large bowl
• Four 9-inch pie plates (they have them at IKEA and Dollar Tree!)

Ingredients

Pizza Dough

• 1 cup warm water (110ºF)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 tablespoon brown sugar
• 3 cups all-purpose flour sifted
• 1 teaspoon salt
• 2 tablespoons olive oil

Homemade Pizza Sauce

• 1/4 cup olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 4 cloves garlic minced
• 1 can San Marzano peeled tomatoes (28-ounce)
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 large bay leaf

Pizza Toppings

• shredded Gouda cheese
• shredded mozzarella cheese
• ground pork chorizo
• yellow onion (sliced into rings)
• sliced green olives
• diced ham
• sliced green bell peppers
• sliced red bell peppers
• diced tomatoes or sliced
• sweet plantains sliced
• Cuban picadillo
• Cuban roast pork shredded

Get Recipe Ingredients

Instructions

Make The Pizza Dough

• In a large measuring cup, add water, active dry yeast, and sugar. Stir and allow it to sit for 10 minutes at room temperature until it gets foamy.
• In a large bowl, add flour, salt, olive oil, and foamy yeast mixture.
• Knead the dough using your hands or a stand mixer with a dough hook for 5-10 minutes or until the dough is smooth and no longer sticky.
• Place the dough ball in a greased bowl. Cover with plastic wrap and let it rest/rise for 1 hour or until it’s doubled in size.

Make The Pizza Sauce

• In a large saucepan, heat oil at medium-high heat. Sauté bell peppers, onions, and garlic for 3-4 minutes.
• Add tomatoes, brown sugar, salt, smoked paprika, dried oregano, black pepper, and bay leaf. Stir to combine. Bring to a boil, uncovered, then reduce heat. Simmer for about 25-30 minutes.
• Remove the sauce from the heat and remove the bay leaf. Using an immersion blender, blend the sauce until completely liquid. Taste and adjust seasonings. Transfer to a bowl. Set aside.

Make The Pizzas

• Preheat the oven to 400ºF. Lightly grease four 9-inch pie plates with olive oil. Set aside.
• Lightly dust a clean work surface with flour and transfer your dough from the bowl. Evenly divide the dough into 4 parts.
• Press the dough down onto each pie plate until it reaches the edges of the plate.
• Spoon the pizza sauce over the dough and spread using the back of a spoon to the edges of the plate.
• Sprinkle a thin layer of cheese over the sauce to the edges of the plate. Those crispy burnt edges of cheese are a good thing!
• Add the ground chorizo to your liking and sliced onions. Cover the toppings with more cheese on top. Repeat with remaining pizzas with toppings of your choice.
• Bake the pizzas for 15-18 minutes or until the cheese is melted and the edges of the pizzas are golden brown.
• Slide a butter knife around the edges of the pie plate to separate the pizza from the edge. Transfer the pizza to a plate. Enjoy!

Nutrition

Serving: 1personal pizza | Calories: 587kcal | Carbohydrates: 87g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 1317mg | Potassium: 410mg | Fiber: 5g | Sugar: 10g | Vitamin A: 834IU | Vitamin C: 36mg | Calcium: 69mg | Iron: 6mg

The post Traditional Cuban Pizza (Miami-Style Pizza Cubana) appeared first on A Sassy Spoon®.

Imagine the comforting flavors of sweet potato mixed with rich, creamy coconut, that’s boniatillo de coco and it’s one of those easy Cuban desserts that you’ll want to make over and over again.

But wait, let’s back up a bit. This rendition is actually a coconut-infused version of traditional boniatillo. Similar to Cuban buñuelos which are made with root vegetables like malanga and yuca, boniatillo is made with boniato. It’s one of those desserts you often see at Noche Buena.

PRO TIP! Look for boniatos that are firm, with smooth skin free of blemishes or soft spots. The color should be a red-ish brown hue and should feel heavier than a sweet potato.

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Boniatillo Con Coco (Cuban Sweet Potato & Coconut Dessert)

This Boniatillo Con Coco is like enjoying the rich, creamy filling of a sweet potato pie without the crust and with a tropical coconut twist. Que rico! Made with 5 simple ingredients, this delicious Cuban sweet potato pudding is perfect for satisfying your sweet tooth. Ready in just 10 minutes after boiling the peeled sweet potatoes.

Course Dessert

Cuisine Cuban

Keyword boniatillo con coco, boniatillo cubano, grated coconut, sweet potato

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Calories 260kcal

Author Jamie Silva

Ingredients

• 2 lbs boniatos (white-fleshed sweet potatoes)
• 13.5 oz full-fat coconut milk
• 1 cup granulated sugar
• 2 cinnamon sticks
• Pinch of salt
• 1 cup grated coconut in syrup (strained from the can without the syrup)
• Ground cinnamon for garnish optional

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Instructions

• Wash and peel the white sweet potatoes. Cut into 1-inch cubes. Set aside.
• In a large pot, add the cubed sweet potatoes and enough water to water to cover the potatoes.
• Bring to a boil over high heat then reduce heat to medium-low. Cover. Simmer for 30 minutes until the potatoes are tender. Drain the potatoes and transfer them to a bowl.
• Using a potato masher, mash the potatoes until you get a mashed potatoes consistency. Set aside.
• In a large, deep skillet, add coconut milk, sugar, and cinnamon sticks. Cook, stirring, over medium heat until the sugar dissolves.
• Stir in the mashed white sweet potatoes and salt.
• Cook for 8-10 minutes at medium heat, constantly stirring so it doesn’t stick to the bottom of the pot, until the mixture reaches a thick porridge-like consistency without any lumps.
• Stir in the grated coconut and cook for an additional 2-3 more minutes until the mixture sticks to the back of your spoon.
• Transfer the pudding to a large shallow bowl and sprinkle with ground cinnamon. Place it in the fridge for at least 2 hours to set before serving. Enjoy!

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 57mg | Potassium: 422mg | Fiber: 4g | Sugar: 24g | Vitamin A: 12872IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg

The post Boniatillo Con Coco (Cuban Sweet Potato Pudding) appeared first on A Sassy Spoon®.