Frangollo, a traditional Canarian dessert

What is the frangollo?

In the Canary Islands, a traditional dessert is called “frangollo”. Its main ingredient is the little milled, coarse-grained and raw millet flour, which requires cooking. Unlike the gofio in which the grain is roasted.

Of rest the ingredients that this recipe takes are basic, milk, eggs, sugar, flavored with lemon and cinnamon and seasoned with raisins and almonds.

A simple dessert, of humble origin but very rich and nutritious.

There are several ways to prepare it according to the island.

In some recipes they use fresh millet pineapples, in others they mix the millet flour with crushed wheat, in others water is added and others do not use eggs, in any case, in all the result is similar.

It does not carry a lot of sugar, so it’s not very sweet, so it’s usually served with a little honey or palm honey.

It is a blunt dessert that fills a lot since the main base is the millet, I would take it even as breakfast.


Recipe of La Palmera Rosa sponsored by Comeztier

Frangollo recipe


For 8 servings

  • 1.5 L of milk
  • 250 g flour for Comeztier frangollo
  • 3 egg yolks
  • 100 g of sugar
  • 50 g of raisins
  • 50 g of almonds
  • A spoonful of butter
  • the skin of a lemon
  • 1 stick of cinnamon stick
  • 1 teaspoon matalahúva or anise
  • Palm honey or honey to serve (optional)



How it is done:

1.Take the almonds in a pan and reserve them.

2. Heat the milk with the lemon peel in a pot.

3. When boiling starts, remove the lemon peel. Turn the heat down and add the frangollo flour little by little without stopping to beat, so that it dissolves and no lumps are formed.

4. When thickened add the beaten egg yolks, sugar, butter, beans, cinnamon, raisins and almonds and stir everything well, until all the ingredients are well integrated. Continue cooking about 10 min. more until the dough is thick.

5. Pour the mixture into individual bowls or a large bowl and let cool. You can decorate it with some raisins and almonds on top.

6. Serve with a splash of honey or palm honey.




* Always cook over a low heat.

* The frangollo can be taken warm or cold.

* If you serve it in a large dish, you can cut it and serve it in portions, because it is compact.

Recipe and photos of the gastronomic blog La Palmera Rosa