Tembleque

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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. Continue reading

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Strawberry and Peach Chia Pudding

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Chia seeds have been around in Mexico and Central America for centuries.  The Mayans even included them in their diet.  And why not?  These crunchy little seeds add a lot to any diet.  They are rich in omega-3 fatty acids, are a great source of protein, fiber, antioxidants, and calcium.  Plus they do not have a distinctive flavor which means they can easily blend into any flavor you wish.

Seeing how these seeds expand in liquid to form a gel-like consistency I decided to make a vegan-friendly “rice pudding/tapioca” like dessert using chia seeds.  Once the chia seeds expand in the milk it creates this creamy consistency similar to that of rice pudding or tapioca.  I started with a vanilla based dessert then folded in some yummy summer fruit and voila!  A light dessert that is also healthy.  Score and score. Continue reading

Insanely Good Arroz con Leche (Rice Pudding) with Strawberries

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Almost every country and culture has a variation on rice pudding.  Personally I think it is because the stuff is sooooo delicious (Hey, you figure so many people can’t be wrong).  Something about creamy, starchy, sugary sweet yuminess just cannot be beat.  In Latin American countries arroz con leche is usually creamier and runnier, think more oatmeal less tapioca , than the American version.  It usually incorporates cinnamon and condensed milk making it spicier and more on the sweeter side.  This recipe counteracts the sticky sweetness of the condensed milk with the tartness of the strawberries.  It makes for a perfect coupling.  My preference is to eat this cold but some people cannot resist and must eat it the second it is finished.  Can I blame them?  Not really. Continue reading