Dulce de Icacos: The Tropical Coco Plum Preserve

If you travel to the Colombian Caribbean coast, particularly around Cartagena, you will find jars filled with ruby-red spheres that look like large jewels. This is Dulce de Icacos, a traditional preserve made from the Icaco fruit (known in English as Coco Plum or Paradise Plum). This fruit grows on sandy coastal soils and has a unique texture: soft, cotton-like flesh on the outside, and a seed that hides a nutty kernel tasting surprisingly like hazelnut or coconut.

While this dish is a staple of “The Sweets Table” during Semana Santa (Holy Week), it is a year-round comfort food. The preparation involves a slow simmering process where the fruit absorbs a spiced syrup, traditionally dyed a vibrant red. It is sweet, slightly tangy, and deeply aromatic—a true taste of the Colombian tropics.

Dulce de Icacos (Colombian Coco Plum Preserve)

A classic Colombian Caribbean sweet made by stewing peeled icacos in a lime-infused, cinnamon, and clove syrup.

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Prep Time 2 hours hrs

Cook Time 1 hour hr

Total Time 3 hours hrs

Course Dessert / Sweets

Cuisine Colombian, Latin American

Servings 8 servings

Ingredients

  

• 1 kg 2.2 lbs Icacos Hicacos (Coco Plums)
• 6 Limes divided use: 4 for soaking, 2 for cooking
• 500 g approx. 2 ½ cups White sugar
• 2 liters Water
• 1 Cinnamon stick
• 15 Whole cloves
• Red food coloring Optional, but traditional for the vibrant red look

Instructions

 

• Prepare and Peel the Fruit Wash the Icacos thoroughly. To make peeling easier, score the skin of each fruit by making a small cross-shaped incision at the ends. Place them in a plastic bowl and squeeze the juice of 4 limes over them. Add enough water to cover and let them soak for 2 hours. (Note: The acidity of the lime helps loosen the thin skin. After 2 hours, the skin should slide off easily by hand. Discard the skins.)
• Create the Spiced Syrup Base In a large pot, combine 2 liters of water, the sugar, cinnamon stick, and cloves. Bring to a boil over medium-high heat. Let the liquid reduce by about half to concentrate the flavors before adding the fruit.
• Stew the Fruit Once the liquid has reduced, add the peeled Icacos. At this stage, add a few drops of red food coloring (if using) to achieve that classic bright red hue. Take the remaining 2 limes, cut them partially into a cross shape (keeping the fruit whole), and toss them directly into the pot.
• Simmer to Perfection Lower the heat to a simmer. Cook slowly until the syrup thickens to a honey-like consistency and the fruit is fully cooked and tender. The syrup should be dense, not watery.
• Cool and Serve Remove from heat and let it cool completely. The syrup will thicken further as it cools. Serve at room temperature or chilled.

Notes

• The “Nuez” (The Nut): Don’t just eat the flesh! The seed inside the Icaco is not hard like a stone; it is brittle. Crack it open with your teeth to eat the white kernel inside—it tastes like almond or coconut and is considered the best part of the treat.
• The Perfect Pairing: In Colombia, we rarely eat sweet preserves alone. To balance the sugar, serve this with a slice of fresh, salty white cheese (like Queso Costeño) or a dollop of cream cheese.
• Holy Week Tradition: This is one of the star recipes during Easter in Colombia, where families prepare large batches of sweets to share with neighbors and friends.
• Regional Names: In English, this fruit is often called Coco Plum, Cotton Plum, or Paradise Plum.

Keywords Colombian Coco Plum Preserve, Dulce de Icacos