500g inca berries
250g brown sugar
1 cup water
1 tablespoon cocoa powder
1 tablespoon maca powder
2 tablespoons grated coconut
Soak the berries for 6 to 8 hours. Drain them and bring to a boil with the sugar and the water (part of the water you use may be from soaking the berries). Let it cook in medium heat and stir once in a while. When the preparation gets a jam like consistency, blend it. Then add the cocoa, the maca and the coconut and mix well. Let it cool for a bit and store in sterilized glass jars.
Insert date: 2013-07-04 Last update: 2013-07-09
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Recipes > Snacks
Authors > Contributor writers > Cristina Rodrigues
