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Pigeon Peas and Coconut (Gandules con Coco)


Pigeon Peas and Coconut (Gandules con Coco)

Pigeon Peas and Coconut (Gandules con Coco)

Photo © Hector Rodriguez
Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


  • 14 ounces frozen pigeon peas (boiled until soft , drained and rinsed)
  • 1 tablespoon olive oil
  • 1 small onion (cut in quarters)
  • 1 clove garlic (minced)
  • 1/4 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon cilantro (chopped)
  • 1 teaspoon salt
  • 1 chicken bouillon cube
  • 3 cups water
  • 2 cups coconut milk


  1. Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
  2. Add the boiled pigeon peas and cook over medium heat for 1 minute.
  3. 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.
  4. Allow to boil until water is reduced by half - about 15 minutes.
  5. Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
  6. Serve hot over white rice
Servings: Serves 4 to 6 people.

NOTE: You may use canned pigeon peas if fresh or frozen are not available.

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