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Coyoles in Honey Syrup (Tabasco Palm Fruit Dessert)

Name: Coyoles in Honey Syrup (Tabasco Palm Fruit Dessert)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: Mexican
Ingredients: 500 ml Water; 1 kg Fresh coyol palm fruits; 300 g Piloncillo (raw cane sugar); 4 Cloves; 2 rajas Cinnamon sticks

110 min (20 prep + 90 cook) Easy 6 servings Tabasco

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Coyol palm fruits cooked in piloncillo syrup with cinnamon and cloves.

About this recipe

Tropical coyol palm fruits cooked in piloncillo syrup with cinnamon and cloves. Traditional Tabasco dessert with exotic flavour and meaty texture.

History & Origin

Coyoles en miel is a traditional dessert from Tabasco and Veracruz, made with fruits of the coyol palm (Acrocomia aculeata), a tree abundant in the subtropical forests of southeast Mexico. The name comes from Nahuatl "coyolli", referring to this spiny palm with its marble-sized round fruits. This palm was prized since pre-Hispanic times. Maya and Olmec peoples consumed both the fruit and palm heart, and also made coyol wine, a fermented drink obtained by tapping the trunk. The raw fruit is tough, but slow-cooking in piloncillo syrup softens it and develops a sweet, slightly smoky flavour. Traditional preparation involves boiling fresh coyoles to remove the outer pulp, drying briefly, then simmering in thick dark cane sugar syrup with Mexican cinnamon, cloves and sometimes dried chilli. The process takes up to two hours, allowing the fruit to absorb all the flavours. In markets of Villahermosa and Comalcalco, vendors prepare this sweet in large clay pots. It is eaten as a dessert or snack. Today it is considered part of Tabasco's endangered culinary heritage due to urbanisation.

Estimated cost

£4.00

Total cost

£0.67

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

210

Calories

Protein

42g

Carbohydrates

Fat

Fibre

25mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash 1kg fresh coyoles thoroughly. Boil in plenty of water for 15 minutes to soften the outer skin. Drain and cool. Remove the outer pulp with a knife or by pressing with your fingers.
💡 If you cannot find fresh coyoles, tinned ones are available in Latin American shops.
2
Break 300g piloncillo into pieces and place in a pot with 500ml water. Add 2 cinnamon sticks, 4 cloves and a pinch of salt. Heat over medium until piloncillo dissolves completely.
💡 Dark piloncillo gives a more intense, caramelised flavour.
3
Add the peeled coyoles to the syrup. Reduce to minimum heat and cook covered for 60 minutes, stirring occasionally. The fruits should be tender and glossy.
4
Uncover and increase to medium heat. Cook 20-25 minutes more until the syrup thickens and coats the coyoles well. Taste and adjust sweetness if needed.
💡 The syrup should coat the back of a spoon, not remain watery.
5
Serve warm or at room temperature with some of the syrup. Store in an airtight container in the fridge for up to one week.
💡 Gently reheat before serving so the syrup regains its fluidity.