Jalao

Jalao is one of the oldest and most traditional candies in the Dominican Republic, a crunchy-chewy confection made from grated coconut, honey or molasses, and fresh ginger. The mixture is cooked until sticky and then formed into small, round balls that harden to a pleasantly chewy texture with a distinctive spicy-sweet flavor from the ginger.

Jalao is distinguished from dulce de coco by its use of honey (or molasses) instead of refined sugar and the prominent addition of ginger, which gives it a warming, slightly spicy kick. The honey gives the candy a darker color and a more complex sweetness than sugar-based coconut candies. Some recipes also include lime juice and sesame seeds.

This candy has roots in the African culinary traditions brought to Hispaniola, where similar honey-based confections are found across West Africa. Jalao is particularly associated with the San Cristóbal and southern provinces and is a cherished part of Dominican culinary heritage. It is sold by market vendors and at festivals, often alongside other dulces criollos.