Mate Dulce is a sweet variation of traditional Paraguayan mate. It's especially popular on chilly or rainy days.
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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.
The classic version starts with white sugar, which is caramelized, then blending it with milk and gently simmering to create a subtly caramel-flavored drink.
It is traditionally served in a ka'aygua (gourd) filled with mbokaja ku'i (unsweetened ground coconut).
Over time, variations of Mate Dulce have emerged, incorporating flavors like cinnamon, vanilla, anise, etc.
This Mate Dulce recipe is my version-one that's become a favorite in my home. I hope you'll enjoy just as much as we do.
Ingredients You'll Need
See recipe card for quantities.
- Sugar: To make the caramel base.
- Milk: The liquid base of Mate Dulce.
- Unsweetened Shredded/Ground Coconut: Used to fill the gourd.I used Bob's Red Mill Unsweetened Shredded Coconut.
How to Make Mate Dulce Paraguayo
Note: Full instructions are provided in the recipe card below.
Heat sugar in a medium-heavy saucepan over medium heat until it melts and turns golden brown around the edges.
Use a heatproof spatula to pull melted sugar toward the center to dissolve unmelted sugar.
Continue cooking and stirring until sugar is fully melted and turns deep amber.
Pour in milk, increase heat to medium-high, and stir constantly until the sugar dissolves. Avoid boiling. Adjust sweetness as desired.
Remove from heat and transfer the mixture to an insulated thermo or kettle to keep warm.
Fill a gourd ⅔ full with shredded coconut, tilt, and press the coconut to one side.
Insert the bombilla with the filter resting against the slanted side and pour in the caramelized milk mixture until ¾ full.
Sip and enjoy your Mate Dulce de Coco!
Storage, Make Ahead, & Freezing
- Storage: Store any leftover milk in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving. When you're ready to enjoy it again, fill the gourd with fresh ground coconut for the best flavor.
- Make Ahead: Prepare the caramelized milk mixture up to 24 hours in advance. Store it in a thermos or airtight container, and reheat before pouring it into the gourd.
- Freezing: Freezing is not recommended, as it may alter the flavor.
Camila's Tips & Variations
- Milk Choices: Any percentage of milk can be used.
- Sweeteners Alternatives: Sweeteners or honey can be used as substitutes for sugar. Adjust the sweetness to your liking.
- Additional Flavors: Add a bit of ground peanuts to the coconut or flavor the milk with cinnamon, vanilla, anise seed, star anise, or dried citrus peels such as orange, lime, or lemon.
What is a "guampa" and why does it matter in mate culture?
A guampa is more than just a cup-it's a cultural icon in Paraguay and parts of South America. Traditionally made from cattle horn, but now also crafted from wood, metal, or ceramic, the guampa is used to drink mate or tereré. To learn more about traditional mate cups and their variations, check out this article:
All You Need to Know About Your Guampa
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Recipe
Mate Dulce Paraguayo
Equipment
- Medium heavy bottom saucepan
- Stainless steel insulated thermos
- Bombilla (metal straw with a filter)
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 (Mbokaja ku'i ) , as needed
Instructions
- Heat the sugar in a medium-heavy saucepan over medium heat.
- Cook until the sugar starts to melt and turns golden brown around the edges.
- Using a heatproof spatula, carefully pull the melted sugar from the edges toward the center to help dissolve the unmelted sugar.
- 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).
- 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.
- Remove the pan from heat and carefully transfer the caramelized milk mixture to a stainless steel insulated thermo or kettle to keep it warm.
- 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.
- 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.
- Sip and enjoy your deliciously Mate Dulce de Coco!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
