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Desserts in Puer­to Rico most­ly com­prise of a type of flan or egg cus­tard. Just as usu­al in the Puer­to Rican flag is a slice of gua­va jel­ly with white cheese (que­so blan­co). Chefs seize the abun­dant pro­duce of fruits in Puer­to Rico and make sev­er­al desserts, which include banana flan, orange lay­er cake, gua­va mousse, and coconut flan. The tasti­est dessert could be a fresh­ly made fruit cock­tail. Pump­kin grows abun­dant­ly in Puer­to Rico so it is not just con­sumed as a side veg­etable and used to spice up soup, but to cre­ate as well the lus­cious base of a pop­u­lar cake in Puer­to Rico. In the same way, sweet pota­to is both being con­sumed as a side veg­etable and used to make a local sweet pota­to cake.

The most gen­er­al­ly used ingre­di­ent in a Puer­to Rican dessert is almost cer­tain­ly coconut. A lot of scrump­tious sweets are con­coct­ed with coconut milk or what they call leche de coco, such as coconut cake, coconut and rum flan, coconut rice and coconut ice cream. One more tra­di­tion­al prod­uct is boudin de pasas con coco or coco bread pud­ding.

Jams and jel­lies are quite pop­u­lar in Puer­to Rico. Help­ing in a num­ber of cre­ations are both the sweet and sour guavas, includ­ing gua­va jel­ly, gua­va paste, gua­va pud­ding and gua­va shells in syrup. Papayas are also cre­at­ed as jams or desserts with cin­na­mon, vanil­la extract and sug­ar. A man­go dessert is pre­pared with almost iden­ti­cal ingre­di­ents. Man­goes could be an addi­tive for mamey pre­serve or could be eat­en uncooked.

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Source by Pol­lux Park­er