Yuca and cheese carimañolas (Colombian stuffed yuca fritters) Today we’re making cheese carimañolas, one of those Colombian fritos that taste like the Caribbean, the beach and street breakfast. For me, every carimañola tastes like Santa Marta: walking down early in El Rodadero to grab an egg arepa and a carimañola and feeling happy for the rest of the day after that. Carimañolas (also called caribañolas) are one of the most beloved fritos from the Colombian coast. They can be filled with meat, but this time we’re making them just with cheese, the way I love them for breakfast or an afternoon snack. Since I moved to Germany, I’ve wanted to recreate them to go back to that moment, even if it’s from my kitchen in Berlin. The cheese: the heart of these carimañolas For this recipe, I used Latino cheese from Beloso , a Latin-German brand based in Hamburg that offers Latin products that taste very close to the flavors from home. This cheese in particular has the texture and flavor that are very similar to Latin cheese and other fresh cheeses from Latin America, which makes it perfect for filling carimañolas. You can also use their queso costeño. If you can’t find this kind of cheese where you live, you can use queso costeño if you’re in Colombia, or a good feta cheese as an alternative when you’re abroad. The yuca: fresh or frozen To make these carimañolas, I used frozen yuca, which I found at an Asian supermarket in Berlin. I like working with frozen yuca because it helps avoid the risk of ending up with a bad root (too fibrous or hard). If you know how to pick fresh yuca, you can also buy it raw in African, Indian or Asian grocery stores and peel it yourself. Ingredients (makes about 8 carimañolas) 1 kg frozen yuca (cassava) 1 tablespoon salt for the cooking water 1 tablespoon salt for the cooked yuca dough Latin or costeño‑style cheese (I used Latino cheese from Beloso ). If you can’t find it, substitute with feta cheese. 1 teaspoon oil for the dough How to make cheesy yuca carimañolas step by step Cook the yuca Cook 1 kg of yuca in plenty of water with 1 tablespoon of salt until it is very soft. Once the yuca is cooked, remove it from the water and let it cool slightly so you can handle it. Prepare the yuca dough Remove the fibrous core (the “vein”) from each piece of yuca; this step is very important so the dough has a smooth texture. Process or grate the yuca until you get a homogeneous dough. You can use a grater or a food processor, but try not to process it for too long so it doesn’t release too much starch and become overly sticky. Add a pinch of salt to the dough (about 1 tablespoon, adjusting to taste) and 1 teaspoon of oil. Mix well with your hands until you get a manageable dough. Prepare the cheese filling While the yuca is cooking, cut the cheese into sticks about 6–7 cm long. Have them ready for stuffing the carimañolas. Shape the carimañolas With the dough still warm but manageable, start shaping the carimañolas. You can wear gloves or lightly oil your hands so the dough doesn’t stick. Take a portion of dough and roll it into a ball. Then flatten it slightly to form a disc. Using both thumbs, press into the center of the disc to create a hollow: this is where the cheese stick will go. Place a cheese stick inside, close the carimañola carefully and shape it into an oval, the classic carimañola shape. Make sure the cheese is fully covered by the dough so it doesn’t leak out while frying. Chill before frying Place the shaped carimañolas on a tray and chill them in the fridge for at least 30 minutes before frying. This step helps them hold their shape better and gives the dough a firmer texture. Fry the carimañolas Heat plenty of oil in a deep pan or pot to about 170–180 °C. Ideally, use a kitchen thermometer to keep an eye on the temperature – it’s a small investment that makes a big difference when frying. Fry the carimañolas until golden. Keep an eye on the heat: if the oil is too hot, they can burst or brown too fast on the outside while staying undercooked inside. Remove them from the oil and place them on paper towels to drain the excess oil. How to serve and store your carimañolas Serve the carimañolas piping hot with ají, suero costeño or your favorite dipping sauce. They’re perfect for breakfast, a Latin‑style brunch or as part of a Colombian fritos platter. If you’re not going to eat all of them at once, you can freeze them. You can freeze them shaped (before frying) or already fried and cooled, in an airtight container. When you’re ready to enjoy them, reheat in the oven or air fryer at 160 °C for about 15 minutes, until hot and crispy again. With these cheesy yuca carimañolas you bring a little piece of the Colombian coast into your kitchen, wherever you are. And if you live in Germany, finding a good Latin cheese like the one from Beloso really makes all the difference – one bite and you’re back home. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube Substack

I love this recipe because it can be made as part of a "meal prep", that is, it can be left ready one day to be eaten later in the week. This chicken can be eaten with patacones, rice, quinoa, yucca, potatoes, stuffed with arepas.... there are many ways to enjoy this recipe. INGREDIENTS: - 1 chicken breast - 4 stalks of green onion - 1/2 finely chopped bell pepper (or to taste) - 2 garlic cloves - 1 bunch of cilantro or parsley (to taste) - Salt, pepper and turmeric to taste - 1/2 teaspoon cumin - 1 teaspoon coriander powder - 1/2 cup tomato puree (or 2 ripe tomatoes, grated) - 2 tablespoons tomato paste - 1 teaspoon garlic powder (optional) - 2 bay leaves PREPARATION: Cook the chicken breast with the two cloves of garlic, 2 stalks of green onion and the cilantro sprigs (reserve some leaves for garnish) or parsley and pepper and the bay leaf, don't throw away the broth! Cook it for about 15 minutes over medium heat and shred it with two forks. In a frying pan add a drizzle of olive oil and sauté the other two finely chopped long onion stalks, add the chopped garlic and paprika, then add the shredded chicken, tomato puree and tomato paste. Then add salt, cumin to taste, coriander powder (optional but gives a lot of flavor) garlic powder and turmeric to taste. Add the broth where the chicken was boiled also for flavor. Let it cook for about 10-14 minutes. And that's it! I use tomato puree without any problem replacing the tomato because here in Berlin tomatoes don't have much juice and are not very ripe, so these purees that come in a can, in a bottle or in a box work great for me, make sure it only has tomato)! Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day to day and other details of my life in Germany follow me on my social media: Instagram Facebook Youtube Con amor y sazón, La Negrita.

These chicken pastries  are born out of nostalgia and childhood memories in Cali, Colombia. As a child, I would accompany my mother to a shopping center called Cosmocentro, where enjoying these pastries was more than a tradition, it was a ritual that filled me with joy. Now, from Germany, I recreate this recipe to relive those moments and share a little piece of my homeland with my family. The best thing about this recipe  is its versatility. Although they are filled with chicken, you can experiment with ground meat, shredded meat or even mushrooms for a vegetarian option. Also, if you are in Germany, I recommend using “Tante Fanny”  puff pastry. Because it is made with butter, it has a more authentic flavor and texture, perfect for this dish. My favorite puff pastry Ingredients: For the filling: 1 medium chicken breast (approx. 325 g) 1/2 chopped tomato 2 stalks of spring onion 1 tbsp tomato paste 1 clove of garlic, chopped 1/2 green pepper (you can use red) 1/2 tbsp sweet paprika powder 1/2 tbsp cumin powder 1/2 tbsp coriander powder 1 tsp turmeric powder Salt and pepper to taste 1 cup chicken stock or water For the pastries (12 units): 1 beaten egg (for brushing) 3 packets of puff pastry (in Germany: Blätterteig, 280 g each) Preparation: Cooking the chicken: Cook the breast in water with salt, oregano, bay leaf, long onion, garlic and coriander for 20 minutes over medium heat. Shred the chicken and set aside. Don't throw away the broth, you'll use it later. Prepare the stew: In a frying pan, heat olive oil and fry the onion and tomato. Add the garlic, paprika and tomato paste. Let the vegetables release their juices before adding the shredded chicken. Add half a cup of the reserved broth along with the spices, salt and pepper. Cook over medium-low heat for 15 minutes, adjusting the flavor as necessary. Assemble the pastries: Preheat the oven to 180 °C. Using a 10 cm diameter mold or plate, cut circles of puff pastry. Place two tablespoons of the filling on each circle, brush the edges with egg, cover with another layer of pastry and seal the edges with a fork. Brush the surface with beaten egg. Bake: Bake for 15 minutes or until golden brown. Adjust the time according to your oven, checking after 10 minutes to avoid burning. Enjoy: Let stand a few minutes before serving. These pastries are ideal as a snack or to surprise your guests with a little piece of Colombia.. Thank you for visiting! Did you like the post? Follow me on my social networks for more recipes and insights into my life in Germany! Instagram Facebook Youtube

Looking for an easy, quick and healthy recipe? These ceviche tacos are an excellent choice! The mango is, without doubt, one of my favorite fruits. I still remember with nostalgia how, during breaks at school in Colombia, my classmates and I would approach the mango trees, ready to throw stones at them and knock the fruit down. We loved to eat them green, or “viches”, as we say there, accompanied by salt and lemon. This ceviche is a perfect blend of my love for mangos and my passion for Mexican food. Now that I live in Germany, I appreciate tropical fruits even more, as they are not always easy to find, sometimes they have very high prices, and they do not always taste the same as in my homeland. So when I get a perfectly ripe mango, it's pure joy! In fact, I have opted to buy frozen mangoes and eat them as a snack because they are cheaper, or also to make juices, like this mangonada  that I shared on my Instagram profile last year. This recipe brings together two of my great loves: mango and Mexican food. I'm a taco fanatic, especially when they're made with authentic corn tortillas. This option is perfect if you're short on time, really hungry and want to eat something quick, healthy and delicious. Ingredients for the ceviche: 2 large mangoes, cut into strips 1 red onion, finely chopped or you can cut it into julienne strips Lemon juice to taste Salt and pepper to taste A generous handful of fresh coriander, chopped Corn tortillas for tacos Chili (optional) Preparation: In a bowl, mix the mangoes, onion and coriander and season with salt, pepper and lemon juice to taste. Heat the corn tortillas in a frying pan. A tip: to keep them warm, wrap them in a tea towel until you are ready to serve the tacos. What would you add to this recipe? Let me know in the comments! Personally, I would add avocado, but I didn't have any to hand that day. You could also add shrimp. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube

Try this combination of flavors that you will love. This is an easy and delicious recipe. You can serve it with crackers, corn tortillas or green plantain chips. Ingredients: - Juice of a large lime - 2 gulupas (you can replace it with ripe passion fruit) In Germany you can find this fruit as "Passionsfrucht". - 1/4 cup cilantro (or to taste) - 1/2 roasted (or regular) paprika. You can find these ready-made in glass jars in supermarkets. - 1/2 pickled red onion (or regular) - 300 grams of pre-cooked shrimp Wash the shrimp and let them soak in the lemon or lime juice for about 15 minutes, then add the rest of the ingredients. Stir well to integrate the flavors, adjust flavor with salt and pepper. If you want you can add spice to taste. Let it rest in the refrigerator for about 15 minutes, serve and enjoy. Thanks for visiting my website! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social media channels: Instagram Facebook Youtube

Originally, this recipe was supposed to be made with green papaya, but the papaya ripened in just two days, so I had to use it as it was. This recipe is inspired by the famous Thai green papaya salad but with a special touch from Latin America: panela (also known as piloncillo, papelón, atado de dulce, chancaca, etc.). Ideally, the papaya should be green, as it will have a delicious flavor and be easier to cut. Ingredients for the Salad: (2 servings) 1 medium green papaya, julienned 1 cup cherry tomatoes (or to taste) 1/2 cucumber, julienned 1/4 cup roasted peanuts Mint leaves for garnish Ingredients for the Dressing: Juice of 1 lime 2 tablespoons grated panela A splash of hot water Chili flakes to taste (or chopped chili) 2 tablespoons fish sauce (if you don't have it or are vegan, you can mix 1 tablespoon soy sauce or tamari and 1 tablespoon rice vinegar, or use the vegan "no-fish sauce") 1 tablespoon crushed peanuts (or to taste) Preparation: Prepare the ingredients : In a large bowl, mix all the salad ingredients: the julienned papaya, cherry tomatoes, julienned cucumber, and roasted peanuts. Garnish with mint leaves. Prepare the dressing : In a small bowl, combine the lime juice, grated panela, hot water, chili flakes, and fish sauce (or the vegan alternative). Add the crushed peanuts and mix well until all ingredients are well integrated. Combine and serve : Pour the dressing over the salad and mix well to ensure all the ingredients are well coated. Enjoy! You can customize this recipe by adding tofu, shrimp, carrots, cilantro, or other vegetables as desired. I hope you like it as much as I do! Thank you for visiting my page! Let me know if you liked this post, and if you want to know more about what I cook daily and other details of my life in Germany, follow me on social media: Instagram Facebook Youtube

Colombian hojaldras (or hojuelas) are pure Christmas spirit: thin, crispy, sweet fried dough that takes you straight to Colombian novenas, shared with family and friends, even if you’re far from home. Here’s how to make them step by step, with a special twist for those of us living in Germany with all those flour numbers. Flour in Germany: type 405 vs 550 Looking for “all-purpose flour” in Germany can feel like a mission: everything is numbered and most of us are not professional bakers. In theory, type 550 is closer to a classic “all-purpose” flour, but for hojaldras you want a medium‑low protein flour that gives you a thin, crispy texture when fried, which behaves more like type 405. If you only have type 550, the dough can become a bit more elastic and develop more gluten, especially if you knead it a lot. One simple trick: add 1–2 tablespoons of cornstarch to the flour to help keep the hojaldras crisp and delicate. Ingredients 1/2 cup orange juice (you can replace it with panela water / brown sugar water) 1 egg 1 cup wheat flour (plus extra for kneading; in Germany, start with type 405, or type 550 plus a bit of cornstarch) 1 tbsp sugar 1 tbsp melted butter 1 pinch of salt Sugar for dusting at the end Vegetable oil for frying Making the dough In a bowl, mix the flour, sugar and salt until evenly combined. Add the melted butter, egg and orange juice (or panela water). Mix first with a spoon and then continue with your hand or a mixer until you get a smooth, soft, workable dough. If it feels very sticky, add a little more flour. Transfer the dough to a lightly floured surface and knead just until it looks smooth; there’s no need to work it too much. Shape it into a ball, cover with a cloth or plastic wrap and let it rest for about 15–20 minutes so it relaxes and is easier to roll out. Shaping the hojaldras Roll the dough into a log and cut it into pieces of about 4–5 cm. Shape each piece into a small ball and use a rolling pin to roll it out very thin; the thinner the dough, the crispier the hojaldras will be once fried. Cut them into the shapes you like: strips, diamonds or semicircles. In this version, the hojaldras are made as semicircles, but feel free to play with the shapes. Frying and finishing In a deep pot, heat enough oil (without filling it too much) to about 170–180 °C. If you don’t have a thermometer, test with a small piece of dough: it should bubble quickly all around it. Add one hojaldra at a time at the beginning to test the temperature. You’ll see it puff up, usually more on one side. Use a slotted spoon to turn it over so it browns on both sides, until golden and crispy. Remove and place on kitchen paper to absorb excess oil. While they are still warm, sprinkle generously with sugar so it sticks well. In Colombia, they’re usually served on a Christmas plate next to buñuelos, natilla, figs in syrup, dulce de leche and all those sweets that taste like December. If you make them abroad, they’re an instant teleport back home Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany. Instagram Facebook Youtube Substack

Adaptation of corn cariaco arepas This recipe is very special to me because it’s inspired by an arepa I have never tried in its original version: the purple corn arepa, also known as Arepa de Chichiguare , typical of La Guajira in Colombia . For many years, cariaco corn has been a staple food for Guajira communities, and these arepas are part of the region’s culinary tradition. The traditional version is prepared with cariaco corn, milk, and costeño cheese. Since I live in Germany and don’t have access to all of those ingredients, I adapted the recipe using Peruvian purple corn, which I find in some Latin stores and online, and cheeses like feta, kashkaval, or köpfkäse, which work really well as substitutes. Here’s my version – try it, adapt it, and find your own way of enjoying these arepas. Arepas made with feta cheese Ingredients for the purple corn arepas: 400 g purple corn 2 cups cheese of your choice (feta, kashkaval, or köpfkäse are good options; add more if you like it cheesier) Water as needed, or milk Salt to taste Preparation: Wash and soak the corn.  Place the corn in a large bowl, cover with plenty of water, and soak for at least 10 hours or overnight. Cook the corn.  Transfer the soaked corn to a pressure cooker with enough water to cover it. In my cooker, it takes about 35 minutes for the kernels to open and soften, but this may vary depending on your pot. Drain and cool.  Drain the cooked corn. You can save the cooking water to prepare a refreshing chicha morada . Let the corn cool slightly so it’s easier to handle. Grind the purple corn.  Pass the corn through a mill or a food processor until you get a somewhat uniform texture. Prepare the dough.  In a large bowl, mix the ground corn with grated cheese (or in chunks, as done traditionally) and salt. Add a little water or milk and knead until you can form a ball that doesn’t crack when pressed – that’s the perfect hydration point. You can use banana leaves when you make the arepas, so they will have a very particular but delicious flavor. Shape and cook the arepas.  Divide the dough into portions and flatten them into arepa shapes. Cook on a hot skillet or grill. If you have banana leaves, place the arepas on them for a more authentic flavor. Enjoy hot.  Once the arepas are golden on both sides, remove and serve. Extra tip These arepas can be frozen once cooked. Just reheat them on a skillet or grill later, and they’ll taste delicious. Sources of inspiration:   :   Revista Entornos , @travelercolombia , und das Buch „Las cocinas del Paraíso“ von Carlos Enrique "Toto" Sánchez. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube Substack

Cassava Arepas: A Corn-Free Delight from My Kitchen in Berlin As a true Colombian, arepas will always hold a special place in my heart… and on my table! While traditionally made with corn, there are also delicious versions made with cassava, known as arepas de yuca  or cassava arepas . Cassava is a popular root vegetable in Colombia and many Latin American countries. It’s not only tasty, but also a great alternative for those with corn allergies or those on an elimination diet (avoiding foods like soy, corn, gluten, or legumes) due to autoimmune conditions, gut imbalances, or other health concerns. Here in Berlin, I can find cassava easily in Asian or African supermarkets. Since I’m not the best at choosing fresh cassava (sometimes it looks good but turns out bad!), I usually buy it frozen – it saves me time, money, and surprises. Cheese Tips : I use whatever I have at home – Latin cheese, feta, or kashkaval (which melts beautifully and is easy to find in Berlin). Ingredients: 500 g cassava (fresh or frozen) 120 g cheese (I use Latin-style fresh cheese, but feta or any semi-soft melting cheese also works) 15 g butter or ghee (optional) Salt to taste Instructions: 1. Peel and cook the cassava If using fresh cassava, cut it into pieces about the length of four fingers and score the skin to peel it easily. Boil in salted water until soft. Let it cool slightly, remove the thick fibrous “vein” in the center, and place it in a food processor with the cheese, butter (if using), and a pinch of salt. 2. Make the dough Blend until the mixture is smooth and well combined. If you don’t have a food processor, you can grate the cassava and cheese by hand, then mix everything thoroughly. 3. Shape the arepas Take portions of dough and shape them by hand. Or, place the dough between two pieces of plastic, roll it flat with a rolling pin, and cut into circles using a mold or a plate. 💡 On my Instagram, you can watch a step-by-step video on how I make them. 4. Cook or freeze Cook the arepas on a hot non-stick pan (no oil needed) over medium heat until golden on both sides. You can also freeze them once shaped and cook directly from frozen in a toaster or pan. These cassava arepas are soft, flavorful, and comforting. Perfect to serve with eggs, avocado, cheese, hogao , or whatever your Latin heart desires 👉 Have you tried them? Share your version or tips in the comments! Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube

To calm Caribbean cravings, nothing better than rice with shrimp. This recipe is very typical of the Colombian coasts, where the ingredients can vary a little. I want to share with you the way I have adapted it. Remember that nothing is said in the kitchen, so try it, adjust it to your tastes and keep the formula that resonates with you the most. You can also make rice with seafood with this same recipe. Ingredients: (5 servings) 800 grams of raw shrimp 2 cups of rice (I used parboiled rice) 1/2 white onion (big head) 1 large green onion (long) 1 red bell pepper 1/4 leek 2 cloves of garlic, chopped 1/2 large carrot 1/2 cup of peas (optional) 5 tablespoons of natural tomato puree Salt and pepper to taste 1/2 tsp turmeric 1/2 tsp achiote (optional) 2 tablespoons grated coconut (optional) zest of 1 lemon Juice of half a lemon Chopped cilantro to taste Preparation: As in the preparation of the seafood casserole, it is important that you make a "background" so that the rice has a good flavor. You can omit this step...but therein lies the secret to make it delicious. You can also use fish stock to cook the rice. To make the base, peel the prawns and set the shells aside. In a saucepan, sauté half the amount of paprika, the onions and leek and a tablespoon of tomato puree in oil. Stir and then add the prawn shells. Add 4 cups of water, stir, and cook for about 10 minutes. If foam appears, remove it with a spoon. Strain everything through a sieve and set aside. I like to cook the peas and carrots a little separately, so I put them in hot water for about 5 minutes. I bought the peas frozen so they don't need much cooking. Then I set them aside. Add two tablespoons of olive oil to a hot pot, the achiote (if you have it) and the previously washed rice you are going to use and fry it a little. In this case I used parboiled rice. After doing this for about 3 minutes at a medium temperature, lower the heat and add 4 cups of water, 1 teaspoon of salt, the turmeric and let the rice cook. When the rice is almost ready, add olive oil and the rest of the onions, paprika, leek, garlic and tomato puree to a separate frying pan. Over a medium heat, stir until everything is “poached”, i.e. the stew becomes a little shiny and the onions become transparent. Then add the prawns. Note that if they are already cooked, you only need to leave them for a very short time. In my case, they were raw and took about 7 minutes to cook. You can tell they are ready when they change color and shrink a little The final step is to mix the rice, shrimp, peas and carrot. Stir and add the grated coconut, lemon zest and juice. The latter is optional but for me it's what gives it the explosion of flavor! Adjust the flavor with salt and pepper, add cilantro to taste and serve. The best thing is that @ weinme.de  helped me find the ideal pairing for this delicious dish. I paired it with this Baron Knyphausen 1818 German Riesling, which comes with the March box selection; 3 wines, video tasting and illustrated notes that make it much easier to enjoy good wines. I am a wine lover but I know very little about them and that's why I loved this Colombian-German project! Thank you very much for your visit! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany Instagram Facebook Youtube

Encocado is one of the many typical dishes of the Colombian coasts. It is so called because it is a preparation consisting of a stew or stir-fry to which coconut milk is added. This dish also has its own versions in other Latin American countries such as Ecuador. It can be prepared with shrimp, fish and seafood. My favorite way to prepare this dish is with a stew or guiso typical from the coast, which consists of aji dulce (sweet chili - if you don't have it, add sweet paprika powder), red onion, spring onion, garlic and tomato. I also add red bell pepper for more flavor. Ingredients: (Approx. 3 servings) 2 medium ripe tomatoes, grated 1/2 grated red paprika 1/2 large red onion, finely chopped 1 spring stalk finely chopped 1 large garlic clove, finely chopped 1 sweet chili pepper (optional) finely chopped 1 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon turmeric powder 1 can coconut milk Salt and black pepper to taste 1/2 bunch chopped cilantro or to taste 1 tbsp chopped fresh basil to taste (optional) Vegetable oil 400 grams of pre-cooked and thawed seafood. Preparation: In a skillet heat the oil and add the red onion, spring onion and sweet chili pepper (optional- if you don't have then add sweet paprika powder). Stir fry for about 3 minutes, then add the garlic. After the onion starts to become transparent add the tomato and grated paprika, stir and add the spices: cumin, turmeric and coriander powder. Stir and bring to a boil. When it boils, lower the heat and let it cook covered for 10 to 15 minutes, so that it releases more liquid. Separately, heat the coconut milk and when it starts to bubble, add the ready stew. Stir and add salt and pepper. Here you can blend it or leave it like this... When the mixture is boiling, add the seafood and cook for about 6 to 7 minutes more. Correct the flavor by adding more salt, pepper or more spices to taste and add the basil and cilantro. Stir and turn off the heat. Serve with rice, plantain chips, mashed plantains or whatever you like! Thanks for stopping by! Did you like the recipe? Follow me on my social media channels to discover more recipes and get an insight into my life in Germany! Instagram Facebook Youtube

Healthy Banana Split: A Refreshing and Nostalgic Dessert If there is one dessert that transports me directly back to my childhood, it is the Banana Split . Every time I got good grades at school, my mom would reward me by taking me to a famous ice cream parlor in Cali called Dari . Without hesitation, I would always order a Banana Split: sweet, creamy and full of colors. This classic is also a favorite in the fruit shops of my city, where it is still enjoyed with fresh fruit and lots of flavor. In Berlin, the ice cream culture is strong, especially on sunny days. The queues at ice cream parlors can be endless, so lately I've opted to make my own versions at home. If you've ever craved delicious ice cream but without leaving the house, this recipe is for you. An easy, healthy dessert that's perfect for the whole family Banana Split is not only a classic, but also a fun option to share with children and get them involved in the kitchen. They can decorate their dessert however they like and experiment with different toppings. It's a perfect way to enjoy a special family moment. Ingredients: (1 serving) 2 bananas (one frozen for the ice cream, the other fresh to serve) 1 cup (approx.) of creamy coconut milk 1 cup of frozen berries Optional toppings (add whatever you like): Pecans Coconut flakes Cocoa nibs Hemp seeds Puffed amaranth Fresh strawberries Preparation: In a food processor, mix the frozen banana  and berries  with the coconut milk . Add half the milk first and adjust the amount according to the desired texture. Once you have a creamy consistency, place the mixture in the freezer for 15 minutes  to thicken. The time may vary depending on the power of your freezer. To assemble the Banana Split: Cut the banana  in half lengthwise and place it on a plate. Serve a generous scoop of your ice cream in the center. Decorate with the toppings  of your choice. A delicious, refreshing dessert full of nostalgia. 👉 What toppings would you add? Tell me in the comments. Thank you very much for your visit! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany! Instagram Facebook Youtube