With a Taste of the Beach: The Multiverse of Yucatecan Coconut Desserts

What’s the first thing that comes to mind when you think of a coconut? Maybe coconut water, coconut ice cream, or a piña colada…If that’s as far as you go, let me tell you, you’re barely scratching the surface.

Context: Coconut in Yucatán 

Although originally from Oceania, the coconut palm has taken root in many places around the world, and has become an important part of the culture in each of them. You can find coconut palms along the entire Yucatecan coastline and in every seaside town, where locals have made full use of the fruit, creating a variety of desserts that have become traditional over time.

Thus, along the palm-lined shores of the Yucatecan coast, there’s a whole multitude of coconut desserts you might not know about yet. No worries, we’re here to tempt you–or rather, guide you–through the delicious variety coconut has to offer.

• Garapiñado de coco (candied coconut). Imagine a crunchy, toasted treat, but when you bite into it, you get small pieces of toasted coconut coated in a sweet layer of caramel. There are also other versions of this dessert made with pumpkin seeds or peanuts.

• Atropellado. This sticky sweet can be made with coconut, sweet potato, or both. The ingredients are cooked down until they reach a jam-like consistency.

• Bolitas de coco (coconut balls). These little spheres burst with flavor. You’ll still taste shredded coconut bits and their signature texture. Naturally white, they sometimes come in yellow, usually thanks to a mix with pineapple, a combo that makes them even more tropical.

• Tortillitas de coco (coconut tortillas). With a texture reminiscent of a flat, crunchy tostada, these little coconut tortillas are ideal for those who prefer less sweet flavors. They’re like very thin cookies, which is good news, because it’s hard to eat just one.

• Pastelito de coco (coconut pastries). Shaped like empanadas but with a soft dough dusted with powdered sugar, these pastries are filled with a sweet coconut paste, called “atropellado.” They’re a twist on the traditional sweet potato pastries, and sometimes you’ll even find coconut mixed with sweet potato inside.

• Mazapán de coco (coconut marzipan). If you love traditional marzipan —made with almonds, sugar, and eggs—, the Yucatecan coast has its own version where coconut is the star. Their presentation varies depending on the place: they may be circular in shape or feature a decorative design.

• Domingueras. These medallion-shaped treats have a bronzed top and come in two types: the White Dominguera is pure coconut, while the Yellow Dominguera features a coconut-pineapple combo.

• Coconut-filled papaya. This dessert is made with wild papayas, which are notably smaller in size compared to traditional papayas. They are crystallized with sugar and then filled with a sweet coconut preparation.

• Cocada. A coconut classic. These oven-baked cookies are made from shredded coconut and sugar, shaped into small, crunchy balls. Each batch varies in color and crispness depending on how long it’s baked.

• Coconut pie. This specialty from Chelem has grown in popularity throughout the state, and with good reason. It consists of a cookie crust, a coconut filling, and a topping of torched meringue. It’s usually sold whole or by the slice.

• Negritos. This dessert is very easy to spot: just look for the darkest treat on the counter, and make sure it’s diamond-shaped. That’s right, this candy is a dark brown diamond made with coconut and burnt caramel. Negritos can be quite hard, so we recommend biting carefully the first time you try one.

• Bolis de coco (frozen coconut treats). These treats, which could be considered distant cousins of popsicles, are perfect for beating the heat. They’re a frozen dessert made with coconut, packaged in a small plastic bag and available in various sizes. The best way to enjoy one is to eat it quickly, so you can savor the texture before the heat melts it into liquid. To enjoy it like a true Yucateco, consume it straight from the bag: just bite off a corner and enjoy the contents.

• Coconut-filled lime. A green lime is hollowed out, crystallized, and then filled with a sweet mixture of shredded coconut. Once ready, it’s eaten whole, offering a balanced flavor between bitterness and sweetness.

• Cremitas de coco (coconut custards). Perhaps the most famous of all coconut desserts, cremitas de coco are sweet, thick, almost jelly-like cream that’s a must during a beach day. It’s typically served in a small clear cup and topped with a sprinkle of ground cinnamon. It’s best eaten cold, as the flavor becomes more intense. Or, if you want to live the 100% Yucatecan experience, you can buy it on your way back home and enjoy it in the car.

Other traditional desserts. While not made from coconut, these traditional Yucatecan desserts are often found alongside your go-to sweets vendor: candied peanuts and pepitas, sweet and spicy tamarind, candied papaya, pepita marzipan, melcocha, meringue, guava paste, and mambitos.

Where to try coconut desserts

Along the Emerald Coast, you’ll find numerous stalls, especially at the entrances of the port towns or from merengueros, the men who walk along the beach with a tray of desserts balanced on their heads. However, two ports along the Yucatecan coast stand out for their  delicious coconut desserts: Chelem and Telchac Puerto.

Chelem 

Just a few minutes west of Progreso, Chelem is known for the large number of coconut sweet stands lining both sides of the road. These stalls also offer cold coconuts (so you can enjoy the fresh water and pulp) and Chelem’s specialty: coconut pie. Every Yucatecan family has their go-to stall by tradition; to find your own, a tasting expedition is never a bad idea.

Telchac Puerto

Telchac Puerto is a traditional fishing village located about 40 minutes from Progreso. As you approach, you’ll see countless signs advertising a wide variety of coconut-based sweets and treats. There are many options, but one of the most traditional is Dulcería Chay, which has been offering locals and visitors its original coconut sweet recipes since 1954. In this family-run shop, you’ll find all the sweets mentioned—and more: ice creams, flans, pies, and even the traditional merengues.

How much does a coconut dessert cost on the Yucatán coast?

Prices vary depending on the type of sweet and the place, but at Dulcería Chay at least, they range from $15 to $30 pesos. A delicious and affordable way to sweeten your beach outing.

So now you know: in Yucatán, no beach day is truly complete without tasting a good coconut sweet. Whether shredded, in little balls, in bars, or caramelized, these traditional treats are the true flavor of sea and sun. Because let’s be honest, you weren’t really at a Yucatecan beach if you didn’t indulge in one. Take one for the road… and another to keep dreaming of coming back.

Traditional Yucatecan coconut sweets to add to your shopping list:

1. Cremitas de Coco (coconut custards)
2. Coconut rolls
3. Coconut tortillas
4. Cocada
5. Coconut marzipans
6. Papaya stuffed with coconut
7. Coconut-filled lime
8. Candied coconut
9. Coconut balls
10. Yellow Dominguera
11. White Dominguera
12. Frozen coconut treats
13. Negrito
14. "Atropellado" (a coconut and sweet potato candy)
15. Atropellado pastries

By Gonzalo N. González, Sara Alba, Sharon Cetina & Carlos Guzmán

Photography by Carlos Guzmán and Yucatán Today for use in Yucatán Today.

First published in Yucatán Today print and digital magazine no. 450, in June 2025.