Sweet Mofongo With Rum Caramel and Coconut Ice Cream

mofongo dessert

Mofongo is a testament to the versatility of the plantain, which is, as far as I’m concerned, the national fruit—not vegetable—of Puerto Rico. Whether green and starchy or ripe and sweet, there’s nothing a good home cook can’t do with a plátano. Deep-fried, it becomes Puerto Rico’s national snack, tostones. Simmered in stock, it makes for a rib-sticking soup. Fried and mashed, it becomes mofongo, the hearty dish that pairs with pretty much anything in the Puerto Rican cooking lexicon—whether it’s chicharrones, asopao or camarones guisado.

Recently my mind was blown by a preparation of mofongo I had never before encountered: dessert.

I am Puerto Rican and live in New York City with my wife Kathleen Squires—may I recommend you try her recipe for tres leches cake? We own and manage Chef’s Dinner Table, where we invite our favorite chefs to create an unforgettable meal for small groups and private events. One recent magical night, Maro Gjurasic of New York City’s Que Chevere restaurant, which specializes in home-cooked Puerto Rican food, was in our kitchen. Maro whipped up this unbelievable mofongo dessert with rum caramel, topped with coconut ice cream. Salió riquísimo!

Bold, sweet and substantial, I can’t stop thinking about it—and wanted to share the recipe with Familia Kitchen’s mofongo-loving home cooks.

Ready to Make Mofongo Dessert with Rum Caramel and Coconut Ice Cream?

Sweet Mofongo With Rum Caramel and Coconut Ice Cream

Recipe by Que Chevere chef Maro Gjurasic Cuisine: Puerto Rican


Prep time


Cooking time




  • For Mofongo
  • 3 cups 3 vegetable oil or canola oil, for frying

  • 1 each 1 green plantain, peeled

  • 1 each 1 yellow plantain, peeled

  • 1 tsp 1 cinnamon, ground

  • 2 Tbsp 2 butter, unsalted, melted

  • 2 tsp 2 granulated sugar

  • For Caramel Sauce
  • 1 cup 1 brown sugar, packed

  • 1/2 cup 1/2 heavy cream

  • 4 Tbsp 4 butter, unsalted

  • 2 oz 2 aged rum

  • 1 pinch 1 kosher salt

  • 1/4 cup 1/4 coconut shavings, toasted (optional)


  • For the Mofongo
  • Heat oil either in a deep fryer or in a medium sauce pan at medium high.
  • While oil is heating up, cut plantains into 1-inch rounds.
  • When oil is 350°, add plantains and fry until each is golden brown and tender. This should take approximately 5 to 6 minutes for the green plantains and 3 to 4 minutes for the softer yellow plantains.
  • Remove plantains from fryer and place on a paper towel, allowing them to drain.
  • Place the hot plantains, cinnamon, sugar and butter to a mortar or bowl. Mash until all ingredients are mixed thoroughly and fully incorporated.
  • Using a pairing knife, scrape along the sides of your mortar or bowl to help release the mofongo mixture.
  • For the Caramel
  • Mix brown sugar, heavy cream and butter in a medium sauce pan.
  • Cook over medium-low heat for approximately 6 to 8 minutes until mixture starts to thicken. Once it is thick and the sugar has dissolved, add rum and continue to cook for an additional 2 minutes to thicken further.
  • Take off the heat and stir in a pinch of kosher salt.
  • Drizzle directly over mofongo or pour into a glass jar and refrigerate for up to 2 weeks for later use.
  • To Serve
  • Place a serving of mofongo in the center of your plate and drizzle with a liberal amount of warm caramel sauce. Serve with coconut or vanilla bean ice cream. Also add toasted coconut shavings for a crunchy component. Enjoy!


  • For this recipe, Que Chevere chef Maro Gjurasic used Don Q 7 Rum, which is aged 7 years.

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