Habichuelas con dulce has forever been a family-favorite Easter sweet treat in the family of Naihomy Jerez, one of our favorite Dominican cocineras. The New Yorker remembers her Dominican mom making her family-famous recipe of the dessert and trading different versions with friends, comadres and cousins.
“I’d sample all of them every year to see which I liked best,” remembers Naihomy, who is the founder and owner of Bagels and Brussels, a food guidance consulting company specializing in Latino nutrition and diet. Naihomy’s wellness superpower is flipping favorite traditional dishes into healthy 2.0 versions (all the flavor, less calories, more healthy goodness), so her clients can continue to enjoy our platos favoritos and lose weight and feel better in our skin.
In honor of Easter, Naihomy and her mom, Mamá Rosa, offer us dueling versions of this traditional Dominican postre de Pascua. The mother-daughter duo did the same flip thing last fall with pumpkin flan in their 2-ways versions oof Dominican Flan de Calabaza 2 Ways: Classic and Dairy-Free—and the Familia Kitchen community is all the better for it.
”Here’s what I did to flip my mother’s habichuelas con dulce recipe and make it cleaner and vegan,” explains Naihomy. “I swapped out the cow’s milk and evaporated milk for coconut milk—which is common, but I used the coconut milk with cleaner ingredients—in addition to unsweetened vanilla almond milk. Although I ended up using some raw sugar, the majority was coconut sugar. And finally, instead of using a ’vanilla blend,‘” she adds, ”I kept the ingredients all natural and used actual vanilla extract.”
Taste this new flip for yourself. Below are both Mamá Rosa’s traditional recipe for habichuelas con dulce and Naihomy’s healthied-up take on the classic Dominican dessert.
Gracias, Naihomy, for offering us this delicious mom/daughter Easter food flip. Feliz día de Pascua to you both!