This, a wobbly, damn coconutty dessert, spawned in Puerto Rico is more than enough to conclude a meal. This sweet deal also called ‘manjar branco’ is pretty much notorious in Brazil. Add on-s with the fresh coconut milk is vanilla in my recipe, but nutmeg and cinnamon like flavored spices can also be used in here. Tembleque is all about flavor, not it’s sugariness because the fundamental part is coconut milk, which is like a flavor bomb, along with its aroma. So if you get this dessert made by someone else, all you have to do is relax on a chair, close your eyes, have a spoon of it and get yourself lost into the gusto of coconut milk, cinnamon, nutmegs or vanilla or whatever is in there. The recipe is quite simple with a fine outcome. One notable difference is the use of corn flour as a thickening agent instead of the cliché gelatin or china grass used in other puddings. You can even give a topping with chocolate shavings or some fruit coulis freshly made to get diverted from the usual. So,fall in love with this Puerto Rican babe!

Gather these:

  • Coconut milk       – 1 1/2 cups thick milk or 1 can(13.5 oz approx.)
  • Corn starch          -1/4 cup (if using corn flour, take 1/4th cup, mix it with some water until no lumps are formed)
  • granulated sugar -1/4 cup+2 tablespoon
  • salt                       – a dash (1/8th teaspoon)
  • vanilla extract      – 1 teaspoon
  • cinnamon powder+cocoa powder – 1 tablespoon each, sifted together

Start with:

  • Heat up a heavy sauce pan, add coconut milk and cornstarch, along with granulated sugar, vanilla extract and salt. Stir constantly over a medium-high flame, check not to stick to the bottom, around 4-5 minutes.The consistency must be similar to that of yoghurt, smooth but thick.
  • Pour the mixture to the desired clean pudding bowls, keep them in the fridge for around 3-4 hours, until its set.
  • This can be served unmolded or molded, your choice. If you want to unmold them, carefully run a knife through the bowl edges and invert them to the serving plate.
  • Finish the produce by adding sifted cocoa and cinnamon powder on top! I added dried strawberry to get a contrast.



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