Monday, May 28, 2012

Tembleque (with butter toasted coconut flakes)


I LOVE tembleque! Always have. And of course, I turned to this cool and delicious dessert to honor the glorious blue and sunny days we've been having. Tembleque is a classic dessert from my childhood (in the Caribbean). My mother's version is much more complicated because she begins with a whole coconut, from which she makes fresh pressed coconut milk. As you can imagine, the wholesome, fresh version of this tasty classic is INCREDIBLE! 

The recipe I share here is pretty amazing: both in terms of flavor and also because of its  simplicity. All it takes is about 10 minutes preparation time and then it goes into the fridge for at least 2 hours. It will super impress your guests and certainly will satisfy the taste buds! Tembleque is an instant hit!

Ingredients
1 can coconut milk
1/3 c. cornstach (maizena)
1/4 tspn salt
1/3 cup sugar
1 tspn vanilla extract
1/2 cup coconut flakes
1/2 tspn butter
1 tblspn cinnamon 


What to do?
Put half the can of coconut milk in a small sauce pan, add sugar, salt and vanilla and heat to a boil. In a small bowl, add the cornstarch and the rest of the coconut milk and mix well together with a fork until there are no lumps. Begin adding this mixture into the boiling coconut milk, stir vigorously--don't stop or you will get lumps--stir until the mixture turns smooth (if the mixture is runny, mix 1 more tablespoon of cornstarch with a little water, and add it to the cooking mixture until it turns into custard consistency). Cooking time is about 5 minutes (you must stir while it cooks). Remove from heat and pour in a baking pan or in individual cups. Then in a small pan melt the butter and add the coconut flakes--toast them until they are golden brown. Add the coconut flakes to the top of the coconut custard, then add cinnamon to taste.  Put in the fridge for at least 2 hours before serving. It will keep in the fridge for several days, but I doubt it will last very long!





 

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