Dulce de Guandu: The Colombian Caribbean Spiced Pigeon Pea Dessert
Beans for dessert? Absolutely! In the Colombian Caribbean, the earthy pigeon pea (known locally as guandú or guandul) is masterfully transformed into a rich, creamy, and decadent spiced pudding. This unique treat is a beautiful testament to the region’s culinary creativity, turning a humble, savory legume into an unforgettable fudge-like delicacy infused with coconut milk and warm spices.
This dessert is the undisputed star of Semana Santa (Holy Week) across the coastal departments. Slowly simmered over several hours with panela, cinnamon, and cloves, the mixture reduces into a thick, sweet paste. Sharing portions of Dulce de Guandul with neighbors and family during the holidays is a deeply rooted tradition of community and love. If you want to experience authentic Colombian coastal culture, this recipe is a must-try.
Dulce de Guandu (Sweet Pigeon Pea Dessert)
Ingredients
- 4.4 lbs 2 kg Dried pigeon peas
- 1 cup Coconut milk
- 1 cup Whole milk
- 1 cup White sugar
- ½ block Panela Unrefined cane sugar
- 3 Cinnamon sticks
- 1 teaspoon Whole cloves
Instructions
- Soak the peas: The night before cooking, wash the dried pigeon peas thoroughly under cold water and leave them soaking overnight in a large bowl with plenty of water.
- Boil until tender: Drain the soaked peas and place them in a large pot. Cover with fresh water and boil until the grains are completely soft and tender. (Chef's Note: This takes about 4 hours in a regular pot, but you can drastically reduce the time by using a pressure cooker). Once soft, turn off the heat and let it rest for a bit.
- Blend and strain: Transfer the cooked peas along with their cooking water to a blender and blend until smooth. Pass the blended mixture through a fine-mesh strainer to remove all the skins and achieve a silky texture.
- The first reduction: Pour the strained paste into a heavy-bottomed pot over medium-low heat. Stir in the panela, half of the coconut milk (½ cup), and half of the whole milk (½ cup). Add the cinnamon sticks, cloves, and sugar. Mix continuously with a wooden spoon. (You can adjust the sugar depending on how sweet you want the final dessert).
- Simmer and thicken: Let the mixture cook gently for about two hours, stirring frequently to prevent it from sticking to the bottom. Once it starts to thicken, pour in the remaining ½ cup of coconut milk and ½ cup of whole milk. Continue cooking and stirring for another couple of hours until the mixture reduces into a thick, paste-like consistency.
- Chill and serve: Remove the pot from the heat. Carefully transfer the hot pudding into glass jars or serving bowls and refrigerate it. It will firm up beautifully as it cools.
Notes
- A Holy Week Tradition: In Colombia, there is a massive cultural tradition of preparing intensely sweet, slow-cooked puddings during Holy Week, making this the most popular dessert of the season on the coast.
- Nutritional Powerhouse: Beyond being a treat, pigeon peas contain 18% to 25% protein and are packed with lysine, methionine, potassium, magnesium, calcium, iron, and phosphorus.
- Global Names: Depending on where you shop, you might find guandul labeled under various names, including pigeon peas, frijol de palo, gandules, or quinchoncho.
- The Guandul Festival: The love for this ingredient is so immense that the town of Sibarco (in the Atlántico department of Colombia) celebrates the annual “Festival del Guandul” every January.
- Savory Cousins: On the Colombian coast, this exact same pea is widely used in famous savory dishes like Mote de Guandú, Sancocho de Guandú, and Arroz de Guandú.
You may also be interested
Mazamorra de plátano: Sweet Ripe Plantain and Coconut Porridge
Queso de Capa de Mompox: Traditional Layered Mompox Cheese
Ajonjolí Molido: Colombian Toasted Sesame Paste
Dulce de Limón de Mompox: Traditional Candied Mompox Limes