One of the most prominent Puerto Rican figures is “el jíbaro” (hillbilly), a country person from the mountainous interior, which is an idealized folk hero, common in island literature and the arts. The jíbaro continues to fascinate artists of various disciplines, and the term is used on a daily basis as a sign of affection, but occasionally as an insult.

Years ago the Puerto Rican “Jibaro” used the native fruits to create fruit delicacies. This tradition is continued today with Dulces Tipicos, or Traditional Puerto Rican Candy. You can find these excellent candies at any fair or festival in Puerto Rico or in many of the souvenir shops and groceries.

This is a small listing of some of the Dulces Tipicos flavors you will find:

Batata (Sweet Potato),
Dulces de Coco (Coconut)
Naranja (Orange)
Coco Piña (Pineapple Coconut)
Mampostial (Dark Coconut/Citrus)
Leche de Coco (Coconut Milk)
Dulce de Coco Blanco (White Coconut)
Dulce de Ajonjoli (sesame)
Dulce de Papaya (Papaya)
Pasta de Guayaba (Guava)
Pilones Ajonjili (lollipops with sesame)

To get your taste of these excellent traditional candies, try out our assortment pack by clicking HERE. But if you’d rather get in the kitchen and try your hand at making some traditional candy from Puerto Rico, here are a couple of recipes to get you started:

Dulce de Papaya

- 1 Large Papaya
- 3 tbsp. Cinnamon
- 1 ½ lbs. sugar

Clean, peel and cut the papaya. Remove seeds. Cut into small cubes. Then, Place in large pot with water and bring water to a boil. When boiling, reduce heat to medium until cooked, about 40 minutes. Drain the water and then add clean water and cinnamon. Cook over medium heat for two hours. Drain past of the water, leaving only 2 cups and then add sugar. When it crystallizes and sugar thickens to a syrup, remove from fire and leave to cool in the fridge. Serve as a dessert or as an appetizer with white cheese.

Dulce de Coco

- 2 tender coconuts (new)
- 4 Tbsp. cinnamon
- 1 1/2 lbs of sugar
- 1 piece of 1-inch Ginger
- 1 can evaporated milk

In pot add pulp of coconut, milk, cinnamon and sugar. Cook over medium heat, uncovered by time and a half. It is ready when it is detached from the cooker and it turns Pasty

Dulce de Naranja

This traditional sweet makes use of the orange peel itself, turning what many consider waste into a fragrant candy. The key is removing the bitterness, allowing the peel to absorb pure sweetness. Once finished, it has a chewy texture with a bright citrus flavor and a sugar-coated exterior.

Peel oranges and cut the peel into strips.
Boil the peels two or three times, changing the water each time.
Cook slowly in water and sugar until soft and glossy.
Let dry and coat in sugar for extra sweetness.

Coco Piña

A tropical favorite often found at roadside stands and beaches. The natural acidity of pineapple balances the richness of coconut, creating a chewy and flavorful candy. It’s easy to make and doesn’t require complicated ingredients, just time and gentle cooking.

Grate fresh coconut and puree pineapple pulp.
Cook together with sugar and salt.
Stir until mixture becomes thick and sticky.
Press into a mold, let cool, and slice into bars.

Mampostial

This version uses brown sugar or molasses, giving the candy a darker color and richer caramel flavor. The citrus zest adds an aromatic touch and balances the sweetness. It’s a rustic candy with deep flavor that represents old Puerto Rican kitchens.
Mix grated coconut with brown sugar or molasses.

Add citrus zest and ground cinnamon.
Cook slowly until it caramelizes and thickens.
Spread on a tray and cut into pieces once firm.

Leche de Coco

Creamy and smooth, this candy has the consistency of coconut fudge or dulce de leche. It’s made with coconut milk instead of grated coconut, resulting in a softer texture. It’s ideal for packaging or gifting and is popular during holidays.
Combine coconut milk, sugar, and vanilla in a pot.

Cook on low heat while stirring to avoid burning.
Once it thickens and pulls away from the pot, remove from heat.
Pour into a tray, cool, and cut into squares.

Dulce de Coco Blanco

It’s one of the best when it comes to Puerto Rican candy. This version keeps a light color and a tender, slightly chewy texture. Condensed milk gives it a creamy flavor, and it can be shaped into balls or bars. It’s one of the quickest candies to make and ideal for festive events.

Mix grated coconut with condensed milk and sugar.
Cook gently—do not let it brown.
Add a touch of vanilla or almond extract.
Shape into balls or bars once cool.

Dulce de Ajonjolí

Heard of dulces boricuas? Then you have heard of Dulce de Ajonjolí. It’s toasty, crunchy, and full of flavor, this candy is common at festivals and school kiosks. The sesame seeds release their aroma when toasted, and once coated in caramel, they create a brittle-style candy with great texture.

Toast sesame seeds until golden and fragrant.
Prepare a caramel with sugar and honey or molasses.
Mix sesame seeds quickly into the caramel.
Spread thinly and cut into pieces before hardening.

Dulce de Papaya

Made with green papaya to achieve the right texture, this candy becomes soft and syrupy when cooked. The spices give it a warm aroma, and it’s often stored in jars with its own syrup. It can be eaten as candy or served with cheese.

Peel and dice green papaya.
Soak briefly in water with baking soda, then rinse.
Cook with sugar, cloves, and cinnamon.
Simmer until translucent and syrupy.

Pasta de Guayaba

A classic pairing with cheese in Puerto Rico, often served as “queso con pasta de guayaba.” This candy starts as a thick fruit puree that transforms into a firm paste. Sweet, tangy, and aromatic—it’s one of the island’s most iconic treats.

Blend ripe guavas and strain to remove seeds.
Cook with sugar and lemon juice.
Stir continuously until very thick.
Pour into a mold and allow to set.

Pilones de Ajonjolí

These crunchy lollipops combine sesame seeds with caramel and are shaped on sticks. They were traditionally sold at town fairs and school events. The flavor is nutty, sweet, and slightly smoky from the caramelized sugar.

Toast sesame seeds and prepare a caramel with sugar + corn syrup.
Mix seeds into caramel and pour into lollipop molds.
Insert sticks and let them cool completely.
Wrap individually if desired.

If you would prefer to try a sampling of various Dulces Tipicos de Puerto Rico, check out our sampler package:

Dulces Tipicos de Puerto Rico

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