Sweet Titiyas Harina with Coconut Milk

SWEET TITIYAS HARINA!  How can anything so simple be this good?  So many childhood memories are bundled up into one of these coconut flavored treats.  Give them a try and see if they bring back some of YOUR childhood memories! 😉


4 cups All-purpose flour, (plus 1 Tbsp. if sticky)
3/4 – 1 cup Sugar, depending on desired sweetness
3 tsp. Baking powder
1/2 tsp. Salt
1/8 cup Crisco shortening (half of 1/4 cup)
1 (14 oz.) can Coconut milk, shaken to mix up the milk

In a large bowl, combine the flour with the sugar, baking powder, and the salt.  Stir these ingredients well to combine.

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Next, cut the shortening into pieces and distribute it throughout the flour mixture.  Using a fork OR your fingers, work or cut the shortening into the flour mixture for a few minutes.  You want to achieve bits of flour that resemble pebbles.  This should take several minutes.

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This is what the flour/shortening mixture should look like when you’re done.  If you clump up some flour in your hand, it should hold.

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Next, add the coconut milk, a little at a time.  NOTE:  You will NOT end up using the whole can!  I still had about 1/2 cup left after mixing my dough.  Stir quickly, using your hand is best, as you do not want to overwork the dough!!

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Add more coconut milk and work it into the flour.  You want to achieve a dough that is somewhat wet, but not overly sticky! You do not want a crumbly or dry dough.










Once the dough is the desired consistency, as you can see in the picture; my dough is somewhat wet but still manageable.  Divide the dough into half.  Sprinkle some flour onto a counter surface or board, DO NOT mix the dough into the flour!!  You just want to coat both sides with the flour.











Using your fingertips, spread the dough out over the flour.  Then use your rolling pin to spread the dough out even more, to the desired thickness.  I usually roll my dough out a tad over 1/4-inch thick, because I prefer thicker tityas.  Use cookie cutters to cut them into fun uniform shapes.  The traditional way is to break the dough off into several golf ball-sized pieces and roll them that way, usually between 1/8 – 1/4 inches thick.  NOTE:  I DO NOT poke my titiyas with a fork!  Growing up watching my mother do this, I often thought it was a form of decoration, LOL! But it wasn’t that at all.  It was an escape for the steam built up within the dough. In my case, I like that steam, it make my titiyas softer, so I DO NOT pierce them!










On medium high heat, heat up your skillet, preferably a heavy one.  I usually place a small piece of dough to signal that the pan is ready.










Once the pan is heated up, add 2 – 3 pieces of the titiyas pieces.   Cook them, turning often, to brown evenly on both sides.  NOTE:  The thicker the pieces, the longer it’ll take to cook.  Adjust your heat accordingly so you may have to reduce it to MEDIUM OR MEDIUM LOW!  Once they are ready, spread them with butter to melt over the hot titiyas.  SERVE!  Place leftover into an airtight bag or container.


16 thoughts on “Sweet Titiyas Harina with Coconut Milk

  1. I used your recipe and it turned out great ! The best I’ve actually made. And I didn’t have to use the shortening 🙂
    Thanks !

  2. Having spent over two years on Guam and married to a Chamorrita, I decided to make her a Chamorro meal tonight. I used this recipe along with others, (some yours). Some of the dishes from Guam are a lot of work but it shows the love put into each meal. She said these came out just great! Thank you.

  3. Hi ChamoritaMomma thank you for your recipe. I tried to make titiyas for the first time the other day and although they came out tasty, they were too hard. I mentioned this to my grandmother and she suggested Crisco so I am excited to see it in your recipe! I would like to know if the dough can be made a day or two before cooking and if so, what is the proper way to store it?

    • Hi Ryan,
      Not sure why it would be too hard? These are not the same as the “Mexican” version that are thin and pliable.

      I’ve only ever known them to be made this way. Thank you for your suggestion of using Crisco, and I’ll give it a try.


  4. I must try. I had your recipe for Cassava cake and loved it but some how it was lost would please send it to me. Thank you

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