Tembleque

final

You cannot go wrong with coconut custard.  Puerto Rican coconut custard is rich and delicious.  A hint of cinnamon and sugar add great flavor to this decadent coconut dessert. This tasty treat has a creamy, smooth texture, but is still firm to the touch.  It stands somewhere between a custard and gelatin.  As a bonus, this Puerto Rican favorite is easy to make.  It takes just a few minutes in front of a stove and a few hours in the refrigerator- and dessert is done.  A sweet tropical treat to finish any meal. Perfect for any fans of coconut desserts.

WHAT YOU NEED:

– ½ cup of corn starch;
– ½ cup of sugar;
-2 13.5oz. cans of coconut milk;
– ¼ teaspoon of cinnamon;
– ¼ teaspoon of salt;
– ¼ cup of shredded coconut, toasted*

WHAT YOU DO:

Whisk corn starch and about a cup of coconut milk in a medium mixing bowl until cornstarch dissolves.

starch

In a medium or large saucepan place sugar, cinnamon, salt and give a good stir.

sugar

Add remaining milk.  Heat on medium heat for 2-3 minutes, making sure to whisk until sugar dissolves.  Carefully pour corn starch-milk mixture into pan and turn heat up to high.  Whisk mixture constantly, making sure bottom does not burn.  Turn down heat to medium-high if mixture begins to heat too quickly.  Whisk for about 5-8 minutes or until mixture is smooth and has thickened.  Turn off heat and remove saucepan from burner.  Take mold you will be using (you can use small ramekins to make individual servings or use a big mold for a family-size version) and pour a small amount of water into it.  Swish water around mold to ensure the bottom and sides of the mold are completely wet then pour out any excess water.  Pour coconut mixture into mold, cover and place in refrigerator for at least two hours.

in mold

Custard is ready when it is firm to the touch.  To serve: invert mold onto serving plate.  Garnish with toasted coconut and a sprinkle of cinnamon.

*To toast coconut: Preheat oven to 350 degrees.  Place coconut on a cookie sheet and spread out evenly.  Bake for 5-8 minutes, stirring often to evenly brown.  Coconut is ready when it begins to turn a light brown.  Let cool before using.

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