Our Piedra Dulce de Chiloé (Sweet Stone of Chiloé) is a creative take, inspired by the smooth pebbles found on Chiloé’s beaches and the ancestral ingredients of southern Chile.
It’s a chewy, jewel-toned dessert made with native purple potatoes, maqui berry syrup, and a surprising touch of cochayuyo (edible seaweed) caramel, combining sweet, earthy, and marine notes into something unforgettable.
Chiloé Island, nestled in Chile‘s southern archipelago, is a place where land and sea intertwine in both legend and cuisine.
Known for its mythic creatures and deeply rooted Mapuche and Huilliche heritage, the island is a treasure trove of unique ingredients. Chiloé gave the world over 200 types of native potatoes, and its desserts reflect the rustic charm of its forests and farms. Traditional sweets like milcaos dulces (sweet potato fritters) and cancato de manzana (baked apple treats) are simple, earthy, and satisfying.
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What Makes the Piedra Dulce de Chiloé a Must-Try Chilean Dessert
This dessert is more than a treat; it’s a story. The chewy base honors Chiloé’s potato heritage, the maqui syrup channels the wild berries of the island forests, and the cochayuyo caramel adds a salty-sweet umami that reflects Chiloé’s connection to the sea. Together, these ingredients create a balance that’s unexpected yet deeply rooted in tradition.
Recipe: Piedra Dulce de Chiloé
You won’t find this delightful dish in any cookbook, but the Chilean Piedra Dulce de Chiloé is exactly the kind of dessert you can imagine a Chilote grandmother preparing after a peaceful stroll along the misty shore. It’s a true treat that captures the essence of cozy coastal living in southern Chile.
- Serves: 4–6 people (makes 10–12 small stones)
- Bake Time: None (steamed dessert)
- Cooking Time: ~45 minutes total
- Calories: ~160 calories per serving (2 stones)
- Recipe Cuisine: Chilotan / Chilean Fusion
- Recipe Keywords: Chiloé dessert, purple potato, maqui berry, cochayuyo caramel, Chilean cuisine, native ingredients, South American sweets
Ingredients (Makes 10–12 “stones”)
For the chewy base:
- 2 medium purple potatoes (or sweet potatoes)
- 1/2 cup glutinous rice flour (or potato starch)
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- Pinch of salt
For the maqui syrup:
- 1/2 cup dried maqui berries (or blueberries)
- 1/3 cup water
- 2 tbsp honey or palm syrup
- 1/2 tsp lemon juice
For the cochayuyo caramel:
- 1/4 cup chopped rehydrated cochayuyo
- 1/4 cup brown sugar
- 1 tbsp butter
- 2 tbsp coconut cream or milk
Optional topping:
- Toasted hazelnuts or walnuts from southern Chile
- Grated dark chocolate
Instructions
- Prepare the purple potato base:
- Peel and boil the potatoes until tender. Mash until smooth.
- Mix in rice flour, sugar, cinnamon, and salt. You should have a soft, slightly sticky dough.
- Roll into smooth oval shapes about the size of large stones.
- Steam the dough stones for 15–20 minutes until firm but chewy.
- Make the maqui syrup:
- Simmer maqui berries in water with honey and lemon juice for 10 minutes. Mash berries slightly, then strain.
- Reduce the liquid over low heat until it thickens into a deep purple syrup.
- Cook the cochayuyo caramel:
- In a small saucepan, melt butter and add chopped cochayuyo and brown sugar.
- Stir until bubbling, then add coconut cream and simmer until smooth.
- Let cool slightly—it should be rich and sticky with a hint of the sea.
- Assemble:
- Drizzle each potato “stone” with maqui syrup and cochayuyo caramel.
- Garnish with nuts and a pinch of grated chocolate.
Enjoy your meal! ¡Buen provecho!
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