Salvadoran Canoas de Leche Poleada
Canoas de Leche Poleada are a beloved Salvadoran dessert featuring ripe, fried plantains filled with a silky-smooth custard called leche poleada. The contrast between the caramelized sweetness of the plantain and the rich, creamy filling creates a beautiful harmony of texture and flavor.In this version, whole plantains are gently fried until golden and tender, then split open and filled with a thick custard made from milk, rice flour, sugar, vanilla, and cinnamon. A sprinkle of cinnamon and a few raisins on top give these sweet boats a traditional finishing touch.They’re comforting, nostalgic, and surprisingly simple to make—perfect for a cozy dessert or a festive addition to any Salvadoran meal.
Ingredients
For the leche poleada
- 2 cups milk of choice
- 2/3 cup sugar divided
- 1/2 tsp vanilla extract
- A pinch of ground cinnamon
- A pinch of salt
- 1/4 cup rice flour
For the canoas
- 1 cup neutral oil
- 4 plantains whole and peeled
- Ground cinnamon for sprinkling
- 15 –20 raisins
Instructions
- In a small pot over medium heat, whisk together the ingredients for the leche poleada, with the exception of the rice flour.
- Allow the mixture to warm through, then gradually add the rice flour while whisking vigorously to avoid any clumps. Continue whisking after all the rice flour has been added and until the mixture has thickened into a smooth custard (about 5 minutes). Once thickened, remove from the heat and set aside.
- Heat the oil in a skillet over medium-low heat and fry the whole plantains for about 15 minutes or until completely cooked through, turning it as it cooks for even cooking. The plantain should be golden brown on all sides when finished.
- Slice the plantain in half lengthwise and gently create a pocket inside using a fork or spoon. Remove the inner string inside the plantain as this can be a little tough to chew on.
- Stuff each plantain with the leche poleada, then top with a sprinkle of ground cinnamon and 4–5 raisins per canoa.
- Enjoy!
Notes
- Use very ripe plantains—mostly black with a little yellow—for best results.
- You can make the leche poleada a day ahead and store it in the fridge until ready to use.
- Serve warm or at room temperature for the most authentic texture and flavor.
Tried this recipe?Let us know how it was!
