Guandules con Coco Recipe (Pigeon Peas with Coconut)

Guandules con Coco Recipe (Pigeon Peas with Coconut): Amazing dish from Samaná. It is one of our favorite recipes, one guaranteed to delight your guests.
Course Dinner, Lunch
Cuisine Dominican
Keyword gandules con coco, guandules con coco recipe, guandules dominicanos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 453kcal
Author Clara Gonzalez


  • 2 cups of dry green pigeon peas , boiled very soft
  • 2 tablespoon of oil (soy, corn or peanut)
  • 1 small onion , cut into quarters
  • A pinch of oregano
  • 2 cloves of garlic , mashed
  • 2 yellow lantern pepper (gustosos, cachuchas, ajicitos) crushed (optional)
  • 4 thyme sprigs (optional)
  • 2 cups of unsweetened coconut milk
  • 3 cups of water (aprox.)
  • 2 cups of diced auyama (West Indies pumpkin)
  • 3 sprigs of cilantro , minced
  • 1 teaspoon of salt , or to taste


  • Separate the pigeon peas from the water in which it boiled. Reserve both.
  • In a pot heat the oil over low heat. Add onion and cook and stir until it becomes translucent. Add oregano, garlic, yellow lantern pepper and thyme.
  • Cook and stir for a minute Add the pigeon peas. Cook and stir for a minute. Mash the pigeon peas over heat.
  • Add the coconut milk and 3 cups of water (this includes the liquid you reserved from boiling the peas). Add the auyama and boil over medium heat until the pumpkin is cooked through and the peas reach a creamy consistency, adding more water as it becomes necessary to maintain the same level. Add the cilantro and season with salt to taste.


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.


Calories: 453kcal | Carbohydrates: 52g | Protein: 17g | Fat: 22g | Saturated Fat: 15g | Sodium: 413mg | Potassium: 1327mg | Fiber: 11g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 30mg | Calcium: 124mg | Iron: 7mg