Vegan Capirotada


  • 5 Rolls, sliced
  • 227g (1 cone) Piloncillo
  • ½ cinnamon stick
  • 4 cups Water
  • 2 cloves
  • 2 Bananas, sliced
  • ½ tza Raisins
  • ½ tza Peanuts, roasted
  • ¼ tza Coconut grated, unsweetened
  • 2 tbsp. Colorful dragees


Heat the oven to 180°C.

Arrange the bread on a baking sheet and toast it in the oven for 4-5 minutes on each side or until the bread is golden. Remove the bread from the oven and reserve it for later use.

In a small pot, bring the water, piloncillo, cloves and cinnamon to a boil. Reduce the heat to a simmer and gently boil the mixture until the brown sugar dissolves.

Strain the liquid and return it to the pot.

Add the peanuts and raisins to the pot and return to boil gently. Once it boils, remove from the heat and reserve for later use.

Arrange a layer of bread in the bottom of a glass baking dish (20 x 20 cm).

Pour ¼ of the piloncillo mixture and cover the bread with a layer of bananas, raisins and peanuts. Repeat this process 2 more times.

When you arrange the last layer of bread, pour the rest of the piloncillo mixture over it and cover it with the rest of the slices of banana, coconut, peanuts and dragees.

Cover the refractory with aluminum and bake for 15 to 20 minutes or until the liquid has been absorbed by the bread. Remove from the oven and let rest for 20 minutes.

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