Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South by Von Diaz

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    • Categories: Puerto Rican; Vegan; Vegetarian
    • Ingredients: red bell peppers; aji dulce peppers; garlic; yellow onions; culantro; cilantro
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    • Categories: Dressings & marinades; Puerto Rican; Vegan; Vegetarian
    • Ingredients: dried oregano; store-cupboard ingredients
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    • Categories: Dressings & marinades; Puerto Rican; Vegan; Vegetarian
    • Ingredients: dried oregano; limes; store-cupboard ingredients
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    • Categories: Dressings & marinades; Puerto Rican; Vegan; Vegetarian
    • Ingredients: dried oregano; limes; store-cupboard ingredients
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    • Categories: Spice / herb blends & rubs; Puerto Rican
    • Ingredients: garlic powder; onion powder; ground cumin; turmeric; ground achiote
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    • Categories: Stocks; Puerto Rican
    • Ingredients: beef trimmings; beef bones; onions; tomatoes; green bell peppers; red bell peppers; aji dulce peppers; culantro; corn on the cob; garlic; cilantro
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    • Categories: Stocks; Puerto Rican; Vegan; Vegetarian
    • Ingredients: onions; carrots; celery; tomatoes; green bell peppers; red bell peppers; aji dulce peppers; culantro; cilantro; corn on the cob; garlic
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    • Categories: Stocks; Puerto Rican
    • Ingredients: shrimp; onions; carrots; celery; tomatoes; aji dulce peppers; culantro; corn on the cob; garlic; black peppercorns; bay leaves
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    • Categories: Puerto Rican; Vegan; Vegetarian
    • Ingredients: whole coconuts
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    • Categories: Sauces for meat; Argentinian; Puerto Rican; Vegan; Vegetarian
    • Ingredients: culantro; cilantro; parsley
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    • Categories: Dips, spreads & salsas; Puerto Rican; Vegan; Vegetarian
    • Ingredients: aji dulce peppers; limes; store-cupboard ingredients
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    • Categories: Stews & one-pot meals; Main course; Puerto Rican
    • Ingredients: red bell peppers; aji dulce peppers; garlic; yellow onions; culantro; cilantro; tomato sauce; sazón; bay leaves; ground turkey; pimento-stuffed green olives; capers in brine
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    • Categories: Sandwiches & burgers; Stews & one-pot meals; Main course; Breakfast / brunch; Cooking for 1 or 2; Puerto Rican
    • Ingredients: white bread; American cheese; red bell peppers; aji dulce peppers; garlic; yellow onions; culantro; cilantro; tomato sauce; sazón; bay leaves; ground turkey; pimento-stuffed green olives; capers in brine
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    • Categories: Side dish; Puerto Rican
    • Ingredients: red bell peppers; aji dulce peppers; garlic; yellow onions; culantro; cilantro; Spanish chorizo sausages; Brussels sprouts; limes; black peppercorns
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    • Categories: Stews & one-pot meals; Main course; Puerto Rican
    • Ingredients: yucca; yautia; green plantains; plantains; chicken thighs; pork stew meat; red bell peppers; aji dulce peppers; garlic; yellow onions; culantro; cilantro; beef stock; bay leaves; Spanish chorizo sausages; calabaza; sweetcorn on the cob
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    • Categories: Stews & one-pot meals; Dressings & marinades; Stuffing; Main course; Cuban
    • Ingredients: garlic; dried oregano; ground cumin; bay leaves; oranges; limes; dry white wine; red bell peppers; carrots; Spanish chorizo sausages; beef eye of round; tomato sauce
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    • Categories: Dressings & marinades; Breakfast / brunch; Summer; Puerto Rican
    • Ingredients: olive oil; white vinegar; bay leaves; white onions; grouper steaks; lemons
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    • Categories: Dressings & marinades; Stews & one-pot meals; Main course; Puerto Rican
    • Ingredients: pork chops; dried oregano; limes; red bell peppers; aji dulce peppers; garlic; yellow onions; culantro; cilantro; onions; carrots; tomatoes; corn on the cob; green beans; peas
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    • Categories: Fried doughs; Sauces for desserts; Dessert; Mexican; Puerto Rican
    • Ingredients: sugar; cinnamon sticks; all-purpose flour; eggs; canola oil; ground cinnamon
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    • Categories: Pies, tarts & pastries; Dessert; Puerto Rican
    • Ingredients: cornstarch; sugar; lemons; eggs; pie crust
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  • Mami’s rum cake (Mami’s bizcocho de ron)
    • Categories: Cakes, large; Quick / easy; Sauces for desserts; Dessert; Puerto Rican
    • Ingredients: walnuts; butter cake mix; vanilla instant pudding; white rum; butter; light brown sugar
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    • Categories: Cakes, large; Sauces for desserts; Dessert; Puerto Rican
    • Ingredients: walnuts; all-purpose flour; sugar; vanilla instant pudding; butter; eggs; coconut oil; white rum
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    • Categories: Cocktails / drinks (with alcohol); Christmas; American; Cuban; Dominican (Republic); Puerto Rican
    • Ingredients: cinnamon sticks; egg yolks; coconut milk; condensed milk; Coco Lopez; limes; white rum; ground cinnamon
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Reviews about this book

  • Food52 by Matt Sartwell

    Von Diaz was born in Puerto Rico and spent her early life there before her family moved to Georgia, trading "plantains, roast pork, and malta for grits, fried chicken, and sweet tea.”

    Full review
  • Food52

    ...is a time machine disguised as cookbook...Von inspires me to cook the food that I would want to be in my cookbook...

    Full review
  • ISBN 10 0813056659
  • ISBN 13 9780813056654
  • Published Feb 26 2018
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher University Press of Florida

Publishers Text

When her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and Malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, Coconuts and Collards is a recipe-packed memoir of growing up Latina in the Deep South. The stories center on the women in Diaz's family who have used food to nourish and care for one another.


Inspired by her grandmother's 1962 copy of Cocina Criolla--the Puerto Rican equivalent of the Joy of Cooking--Diaz celebrates traditional recipes while fusing them with her own family history and a contemporary southern flair. Diaz's funche recipe is grits kicked up with coconut milk. White beans make the catfish corn chowder creamy and give it a Spanish feel. The pinchos de pollo--chicken skewers--feature guava BBQ sauce, which doubles as the sauce for adobo-coated ribs.


Diaz innovates for modern palates, updating and lightening recipes and offering vegetarian alternatives. For the chayotes rellenos (stuffed squash), she suggests replacing the picadillo (sauteed ground beef) with seitan or tofu. She offers alternatives for difficult-to-find ingredients, like substituting potatoes for yucca and yautia--root vegetables typically paired with a meat to make sancocho. Diaz's version of this hearty stew features chicken and lean pork.


And because every good Puerto Rican meal ends with drinks, desserts, and dancing, Diaz includes recipes for besitos de coco (coconut kisses), rum cake, sofrito Bloody Marys, and anticuado, an old-fashioned made with rum.


With stunning photographs that showcase the geographic diversity of the island and the vibrant ingredients that make up Puerto Rican cuisine, this cookbook is a moving story about discovering our roots through the foods that comfort us. It is about the foods that remind us of family and help us bridge childhood and adulthood, island and mainland, birthplace and adopted home.



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