Coco en miel is among the most popular sweets from Guatemala. As I have shared before, to turn any fruit to en miel (in syrup), basically you have to slowly boil it down into a syrup made from water, cinnamon, clove, and panela. Panela is an unrefined food product, typical of Central and South America, which is basically a solid piece of sucrose and fructose obtained from the boiling and evaporation of sugarcane juice.
By the way, if you’re interested in seeing what the Guatemalan food looks like, take a tour through the Food & Drinks posts on the archives of AntiguaDailyPhoto.com.
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