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Mate Dulce Paraguayo

Mate Dulce is a sweet variation of traditional Paraguayan mate. It’s especially popular on chilly or rainy days.Unlike traditional yerba mate, this version doesn’t use tea leaves. Instead, it features unsweetened ground coconut, and the brewed liquid is a milk base with a delious caramel flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 251 kcal
Course: Drinks
Cuisine: Paraguayan

Ingredients

  • 50 to 80 g (4–6 tbsp.) granulated sugar , adjust sweetness to your liking
  • 1 liter milk , preferably whole milk, but any type works
  • unsweetened shredded coconut , as needed

Instructions

    Cup of Yum
  1. Heat the sugar in a medium-heavy saucepan over medium heat.
  2. Cook until the sugar starts to melt and turns golden brown around the edges.
  3. Using a heatproof spatula, carefully pull the melted sugar from the edges toward the center to help dissolve the unmelted sugar.
  4. Continue cooking and stirring until all the sugar has melted and the caramel turns a deep amber color (it should smell caramelly but not burnt).
  5. Pour in the milk, then increase the heat to medium-high. Stir constantly until all the sugar at the bottom of the pan has dissolved. Do not let the mixture boil. Taste and adjust the sweetness by adding more sugar if desired.
  6. Remove the pan from heat and carefully transfer the caramelized milk mixture to a stainless steel insulated thermo or kettle to keep it warm.
  7. Prepare your gourd by filling it about ⅔ full with shredded coconut. Tilt the gourd slightly and use the back of a spoon to nudge the coconut into a slanted position within the gourd.
  8. Insert the bombilla into the gourd, ensuring the filter rests against the slanted area with less coconut. Slowly pour the hot caramelized milk mixture into the gourd, filling it about ¾ full.
  9. Sip and enjoy your deliciously Mate Dulce de Coco!