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    Home » Recipes » Side Dishes

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    Guandules con Coco (Pigeon Peas with Coconut)

    Hands holding bowl of Guandules con Coco (Pigeon Peas with Coconut)

    En Español Recipe ↆ

    This guandules con coco recipe (pigeon peas with coconut) is one of our favorites, one guaranteed to delight your guests with the most amazing dish from Samaná.

    Hands holding bowl of Guandules con Coco (Pigeon Peas with Coconut)

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Coconut in Dominican food
    3. About this recipe
    4. Recipe

    Why we ❤️ it

    Guandules guisados is one of the jewels of Dominican cuisine. A creamy, rich, smoky pigeon peas stew that is served over rice. Guandules con coco, a Samana version, is made all the better with the addition of coconut to it.

    Coconut in Dominican food

    Coconuts grow in abundance practically everywhere in the Dominican Republic, but when you approach the Samaná peninsula the landscape becomes a riot of coconut palms. Not surprisingly, coconut and its derivatives have become an integral part of Dominican cuisine.

    Coconut can be used as an ingredient in desserts, added to savory dishes, or we can enjoy as refreshing agua de coco.

    Coconut milk/creamed coconut is the ingredient used in most savory dishes. It is available in cans, but do make sure you buy the unsweetened version for savory dishes. The sweetened one is good for drinks like Piña colada.

    Check all our recipes made with coconut.

    Guandules (pigeon peas)
    Guandules con coco

    Guandules and guandules con coco

    About this recipe

    As is customary, we remind you that different families make things in different ways. Furthermore, since this is a dish that the rest of the country adopted from its native Samaná, further changes have been made by every cook.

    The winning combination of coconut and guandules is further enhanced by the addition of auyama, which provides a very subtle sweetness to the dish, adds lovely color, and makes it quite creamy. Friends don't let friends eat guandules aguados.

    In the recipe we give you directions to make it with fresh guandules (as in the video), canned, and dry.

    What are your secrets to winning guandules guisados? Share it in the comments!

    Buen provecho!

    Tia Clara

    Recipe

    Bowl of Guandules con Coco (Pigeon Peas with Coconut) Served with Rice and Tostones
    Keep screen on while cooking

    [Recipe + Video] Guandules con Coco (Pigeon Peas with Coconut)

    By: Clara Gonzalez
    This guandules con coco recipe (pigeon peas with coconut) is one of our favorites, one guaranteed to delight your guests with the most amazing dish from Samaná.
    5 from 10 votes
    Save for Later Send by Email Print Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dinner, Lunch
    Cuisine Dominican
    Servings 6 servings
    Calories 453 kcal

    Ingredients

    • 3 cups raw guandules (pigeon peas), or 4 cups canned, or 3 cups dry
    • 2 tablespoon vegetable oil, (soy, corn or peanut)
    • 1 small red onion, cut into quarters
    • ¼ teaspoon oregano (dry, ground)
    • 2 clove garlic, mashed
    • 2 ají gustoso, (cachuchas, ají dulce, ajicitos) crushed (optional)
    • 4 sprigs fresh thyme, (or 1 tsp. dry leaves)
    • 2 cups coconut milk
    • 3 cups water, (aprox.)
    • 2 cups diced auyama (kabocha squash), or kabocha squash
    • 3 sprigs parsley, (or cilantro) minced
    • 1 teaspoon salt, or to taste

    Instructions
     

    For dry guandules

    • Draining canned guandules
      Soaking: Soak the guandules in water overnight, or at least a couple of hours.
    • Soaking dry guandules
      Boiling: Discard the water in which the guandules soaked. Combine the guandules with ½ gallon [2 liters] of water. Boil over medium heat until the guandules are soft, and you can crush one if pinched (40 - 60 mins). Add water if it becomes necessary to prevent them from drying and burning.
      To reduce cooking time, you can boil in a pressure cooker. Combine with 4 cups of water and boil in the pressure cooker for 20 minutes, or until they become soft.
      Separate the guandules from the water in which it boiled. Set both aside.

    For canned guandules

    • Adding water to pot with guandules
      Draining: If you are watching your sodium intake, discard the water in which they came (it already contains sodium, and I have not accounted for it in the nutritional information).
      If you don't mind the extra sodium, you can use the liquid later when the recipe calls for water to be added after adding coconut milk.

    How to make guandules guisados con coco

    • Cooking seasonings: In a pot heat the oil over medium-low heat. Add onion and cook and stir until it becomes translucent.
      Add oregano, garlic, ajíes gustosos, and thyme. Cook and stir for a minute.
    • Agregando guandules a la olla
      Sauteing: Add the pigeon peas. Cook stirring until they are heated through. Change heat to low.
      Follow the next step only If you are cooking with fresh guandules. Skip the next step if you are using boiled-from-dry or canned guandules.
    • Cooking guandules
      Cooking fresh guandules: Cover and let it cook over low heat, stirring often until the guandules are soft when you pinch them (about 35 minutes).
      There should be no need to add water, but add a couple of tablespoons if it becomes necessary to prevent it from burning.
    • Mashing guandules
      Stewing: Add the coconut milk and 3 cups of water (this can be the liquid you reserved from boiling, if you used dry guandules ).
      Once heated through, mash a bit to crush some of the guandules
    • Adding auyama
      Cooking auyama: Add the auyama and boil over medium heat until it is cooked through and the peas reach a creamy consistency, adding more water as it becomes necessary to maintain the same level.
      Remove the onion pieces and thyme (if you used fresh sprigs).
      Season with salt to taste. Remove from the heat and stir in the parsley.
    • Cooking spoon with guandules guisados
      Serving: Serve with arroz blanco, salad and meat or seafood.

    Tips and Notes

    No pigeon peas? Tough luck, as there is no substitute for its smoky flavor. If you absolutely must do without it I have found mung beans to be the closest in flavor and texture.
    There is no comparison between fresh guandules and dry or canned, so if you're lucky enough to be able to find freshly-shelled guandules, always pick that option.

    Nutrition

    Calories: 453kcalCarbohydrates: 52gProtein: 17gFat: 22gSaturated Fat: 15gSodium: 413mgPotassium: 1327mgFiber: 11gSugar: 2gVitamin A: 790IUVitamin C: 30mgCalcium: 124mgIron: 7mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR gandules con coco, guandules con coco recipe, guandules dominicanos
    More recipes with: coconut, guandules, legumes

    Published Dec 20, 2001, and last revised May 19, 2022

    Edited: May 19, 2022 | Publish: Dec 20, 2001

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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    • moro de guandules
      Moro de Guandules con/sin Coco (Rice with Pigeon Peas)
    Recipe Rating




    Recipe Rating




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    34 Comments
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    Jennifer
    February 24, 2013 7:03 PM

    I live in California, I love guandules con coco but can't find auyama or yellow lantern peppers. Is there anything I can use as a substitute?

    9
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    View Replies (2)
    Joanie
    March 9, 2014 2:18 PM

    He hecho la receta dos veces pero me quedan aguados? Sera porque no le hecho la Auyama?

    2
    Reply
    View Replies (3)
    Andrea
    August 11, 2012 10:16 PM

    This recipe looks so good!!!

    2
    Reply

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