Puerto Rican Tembleque

Ingredients

• 400ml Coconut milk (full-fat)
• 120ml Water
• 70g Cornstarch
• 100g Granulated sugar
• 1/2 Teelöffel Salt
• 1/2 Teelöffel Vanilla extract
• Geriebene Cinnamon stick shavings or ground cinnamon for garnish

Instructions

1. In a medium bowl, whisk the cornstarch with the water until completely dissolved and no lumps remain. Set aside.
2. In a medium saucepan, whisk together coconut milk, sugar, and salt over medium heat. Bring to a simmer, stirring occasionally.
3. Once the coconut milk is simmering, slowly whisk in the cornstarch mixture, stirring continuously. Reduce heat to low.
4. Continue to cook and stir vigorously until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
5. Remove from heat and stir in vanilla extract.
6. Pour the tembleque into individual serving ramekins or a larger mold. Smooth the surface.
7. Chill in the refrigerator for at least 4 hours (or overnight) until set and 'trembling'.
8. Before serving, garnish with cinnamon shavings or ground cinnamon.

Nutrition