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volver recetas




For the ORGANIC PANELA caramel


1 Cup of unsweetened coconut milk

½ Cup of pulverized organic panela Low table.

½ teaspoon of salt

1 Tablespoon roasted sesame seeds


For the spring roll

6 Spring roll sheets 

6 firm ripe small bananas or murrapos

½ Cup of finely chopped walnuts

Enough water to varnish and close the spring rolls

Enough vegetable oil for frying

Ancla 1



For the low table organic panela caramel

In a nonstick skillet over medium high heat add the coconut milk,panelaand cook, stirring occasionally, untilpaneladissolve. Cook for 10 to 12 more minutes or until caramel consistency. Add salt mix. book.


To assemble the spring rolls

On a flat surface, spread out the spring roll sheets in a diamond shape. Put a murrapo on the bottom half of each sheet. Fold the bottom corner and sides in to close the ends of the roll. Glaze the outer edges and roll up. Fry in a good amount of oil. Let brown and drain on absorbent paper.


At your service

Bathe with caramel and sesame seeds





For the bananas

5 Ripe bananas 

Enough vegetable oil for frying


for the napoleon

1 Cup of milk cream

3 eggs

2 Tablespoons of powdered organic panela Low table. 

400 grams of costeño cheese or fresh cheese grated by the big eye



Preheat oven to 375°F or 190°C

1 Can of 20 x 20 cm. Greased with butter and floured.

Enough aluminum foil to line the pan


For the bananas

Cut the plantains lengthwise. Heat oil to 350°F and fry plantains in small batches until golden brown. Remove put on absorbent paper. Repeat until finished. book.


for the napoleon

In a bowl add the cream, the egg,panelaand beat until homogeneous. book.


In the mold form layers in the following order:

  1. Banana

  2. Cheese

  3. Smoothie


Finish with cheese. Cover the pan with aluminum foil and bake for 35 minutes. Remove foil and bake an additional 15 minutes or until golden brown. Remove from oven and allow to cool 20 minutes before serving.

Banana, pineapple, coconut and panela cake low table



For the cake 

1 ½  Cup of wheat flour 

½     Teaspoon baking powder 

½     Teaspoon of baking soda 

½     Teaspoon ground cinnamon

½     Teaspoon ground ginger 

1      Powdered organic panela cup Low table

½     Cup of dehydrated coconut with or without sugar 

1      Cup of mashed bananas (approximately 2 bananas)

2      Eggs at room temperature_cc781905-5-bb3cde-3195b8d5b8d5

¾     Cup of vegetable oil 

1      2-ounce can diced pineapple (reserve ¼ cup of the syrup)

Torta banano, piña, coco y panela



Preheat oven to 350°F or 180°C

25 X 25 cm square mold, greased with butter and floured. 


For the cake 

In a bowl add the wheat flour, the baking powder, the baking soda, the cinnamon, the ginger,powdered organic panela Low table,coconut, banana puree and mix until smooth. Add the eggs, oil, pineapple, syrup and with the help of a spatula mix very well until homogeneous. Pour this mixture into the mold and bake for 35 or 40 minutes or until a toothpick inserted comes out clean, let cool and portion. 

Pure papa y pera

Mashed potatoes with caramelized pear with panela low table



For the potatoes

600 grams of capira potato or the potato of your choice, whole peeled


for the pears

2 butter spoons

1 Tablespoon of organic Panela low table

2 Peeled pears, seeded and cut into ½ cm cubes.


For the puree

2 tablespoons of old-fashioned mustard 

½ Cup of milk cream

¼ Cup melted butter

1/3 Cup of crumbled blue cheese

Salt and pepper to taste



For the potatoes

In a pot with enough salted water, starting from the cold water, add the potatoes and bring to a boil and cook for 15 minutes or until a knife is no longer resistant to inserting. 


for the pears

In a nonstick skillet over medium heat, add the butter, brown sugar, and then the pears and cook for 3 to 5 minutes or until caramelized. book.


For the puree

Press the potatoes in a bowl, add the mustard, the milk cream, the butter. Mix until homogeneous. Add the pears, serve and sprinkle with the cheese.

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