In Colombia, Holy Week is not only a time of religious reflection but also a moment filled with flavors and traditions shared among families. One of the most beloved customs during this season is the preparation and enjoyment of traditional sweets, many of which are made by hand and passed down from generation to generation. This culinary tradition, especially rooted in regions like the Caribbean coast and the Valle del Cauca, turns Holy Week into a true celebration of the senses.
Typical Holy Week sweets in Colombia
During these sacred days, many families come together to prepare homemade sweets using local ingredients such as coconut, papaya, milk, guava, plantain, yam, and candied fruits.
Dulce de leche
One of the most traditional. It is made by slowly cooking whole milk with sugar and a pinch of baking soda, stirring constantly until it thickens and turns a caramel color. In some regions, cinnamon or vanilla essence is added. It can be served on its own, with fresh cheese, salted crackers, or as a filling for obleas (thin wafers) and pastries.
Coconut sweet (Dulce de coco):
Very popular along the Caribbean coast. It is prepared by grating fresh coconut and cooking it with panela (unrefined cane sugar) or white sugar, cloves, and cinnamon. It can be white (without panela) or brown (with panela). Cocadas, which are small shaped portions left to dry, are also made from it. Often served with crackers or eaten as a snack.
Green papaya sweet (Dulce de papaya verde):
The papaya is peeled, cut into thin strips or cubes, and left to rest so it firms up. Then it is cooked with sugar, cloves, and cinnamon until it caramelizes. This sweet is served cold and often paired with soft cheese or sweet guava paste.
Yam sweet (Dulce de ñame):
Yam is peeled, grated, and cooked with milk, sugar, lemon zest, and cinnamon. This creamy dessert is very common in the Caribbean region. It can be served warm or cold and is often accompanied by salted crackers.
Guava sweet (Dulce de guayaba):
Made with ripe guavas that are cooked and mashed, then mixed with sugar until a thick paste is formed. Once cooled, it is cut into squares or served as a type of jam.
In addition to home preparation, many Colombian cities celebrate sweet festivals that bring together hundreds of people around this culinary heritage. In Cartagena, for example, the Festival del Dulce held in Plaza de los Coches throughout Holy Week is especially famous. There, dozens of matronas (traditional women cooks) offer their cherished recipes from colorful stands, sharing flavors that have survived through time. Other towns like Mompox, Popayán, and Palmira also host artisanal sweet fairs that attract both locals and tourists alike.