Gandules con coco is a Dominican comfort dish of pigeon peas simmered in coconut milk with garlic, onion, and Caribbean spices until creamy. Its signature trait is the balance of savory depth and subtle coconut sweetness served over white rice.
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Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
Add the boiled pigeon peas and cook over medium heat for 1 minute.
Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
Allow to boil until water is reduced by half - about 15 minutes.
Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
Serve hot over white rice.
Refrigerate leftovers in an airtight container up to 3 days; reheat on the stovetop over medium-low heat, adding a splash of water to restore creaminess.
Yes. The recipe calls for 2 cups cooked pigeon peas, so use canned (drained) or frozen directly—no pre-cooking needed.
Simmer for about 20 minutes after adding coconut milk until the mixture reaches a creamy consistency. It should coat a spoon lightly.
Yes. Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of water to restore creaminess.
Use 1 teaspoon chicken stock powder, or replace with vegetable bouillon for a vegetarian version.
The recipe includes 1 teaspoon cilantro, but it's optional—the creator notes they leave it out. Add or omit to taste.
