The main dish is usu­al­ly roast pork served along with arroz (rice) con gan­d­ules (pigeon peas), plá­tanos (fried green bananas), and pas­tels. Paste­les are made using green bananas as the dough which is then filled with meat either (beef) or (pork) and is wrapped in banana tree leaves. A roast pig on a spit, called “lechón asao,” is a tra­di­tion­al all day long event. Hol­i­day desserts include “arroz con dulce” (rice cooked with spices, sug­ar, milk, and coconut milk) and “tem­bleque” (a cus­tard made with corn­starch, sug­ar, and coconut milk). They are eat­en cold, when its con­sis­ten­cy becomes sol­id.   Flan is a rich cus­tard dessert  with a lay­er of soft caramel  on top.  Coquito is the tra­di­tion­al hol­i­day bev­er­age and is made using coconut milk and rum.