Dous Kokoye (coconut flavored sweets)

My grandmother used to prepare this dessert once in a while. Maybe x2 a year. It was never more.  And whenever she did, she made sure there was plenty for family and friends. It was so sumptuous!!!!

I’m not sure if this is exactly the recipe she used but it comes close to it.

Dous derives from the French word douce; literally meaning “soft“.
Haitians use that term to describe anything that is full of pleasure or sweet.

  • 2 coconuts (or 2 cups of coconut milk)
  • 1 can of evaporated milk (12 oz)
  • 1 can of condensed milk (16 oz)
  • sugar to taste
  • 1 tbsp of vanilla essence
  • cinnamon, lime zest, 1 pinch of salt


  1. Crack the coconuts open, remove the flesh (white part).
  2. Grate the coconuts. Use a cotton kitchen towel to squeeze out the milk.  (skip steps 1 and 2 if you have the cups of coconut milk)
  3. At this point, it’s up to you if you want to save the grated coconut to use at the end.
  4. Mix coconut milk with 2 tbsps of water, evaporated and condensed milk.
  5. Add spices (zest, cinnamon, salt, sugar).
  6. Place in a deep pot. Stir/Beat with a wooden spoon until it thickens. Be very patient for this part as it can take a while before it thickens. Don’t lose hope.
  7. Lower the fire, add vanilla essence and beat at will.
  8. Add the grated coconut (optional).
  9. Spread on a flat surface lined with parchment paper. Leave to cool. Cut into pieces.

And that’s that !!!

Makes for a good holidays or valentine’s dessert

Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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