Featured Recipe: Tembleque (Shaky Coconut Custard)

Here is a very simple recipe, that is always a big hit. I brought it into my office pot luck this week and everyone raved about it. It’s a typical Puerto Rican dessert. Good luck and enjoy!

Tembleque [Adapted from original recipe in ‘A Taste of Puerto Rico’ Cookbook]

3 cups fresh coconut milk, or unsweetened canned coconut milk
1/2 cup sugar
1/4 cup cornstarch
Cinnamon sticks and ground cinammon, for garnish

Blend all the ingredients well, to combine thoroughly. You can use a blender if you like, but I use a whisk. Transfer the ingredients to a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer until the custard coats the back of a spoon, about 4 minutes.

Pour the custard into individual cups or a serving bowl. Garnish with fresh cinnamon sticks and ground cinnamon. Cover with plastic wrap (to prevent a skin from forming) and refrigerate overnight, or until firm (at least four hours).

Yields: 6 servings
Difficulty: Easy

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