Tembleque Cielito Rosado Food

TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)

Steps:

• Whisk together dry ingredients: In a large, heavy-bottom pot (preferably one with sloping sides) whisk together the sugar, cornstarch, ground cinnamon, and salt. You are doing this in a cold pot off heat.
• Add the lime and cinnamon stick: Add the lime peel and cinnamon stick.
• Release the air bubbles: Gently tap the bottom of the mold against the countertop to release any bubbles trapped in the custard.
• Garnish and serve: Sprinkle the tembleque with toasted coconut flakes and ground cinnamon. Store the unmolded tembleque in an air-tight container or covered in plastic wrap (touching the custard) in the fridge.

TEMBLEQUE

Steps:

• Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
• Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
• Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
• Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)

Steps:

• Grease eight 4-ounce molds or one large 4-cup mold (you can use ramekins, baking pans, custard cups, etc.) with a spritz of baking spray or coconut oil. Stir together the coconut milk, salt and sugar and stir in a medium saucepan over medium-high until the sugar dissolves.
• Transfer 1 cup of the warm coconut milk to a medium bowl. Whisk in the cornstarch to create a smooth slurry. Slowly whisk the slurry back into the pan and cook, whisking constantly, until thickened and pudding-like, about 5 minutes.
• Pour the mixture into the prepared molds and let cool at room temperature for 20 minutes before loosely covering with plastic wrap and refrigerating.
• Chill until set, at least 4 hours. To serve, run a thin wet knife along the edges of the molds, then carefully invert onto a plate or plates. Sprinkle with ground cinnamon if desired.

TEMBLEQUE PUERTO RICAN COCONUT PUDDING

Steps:

• Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
• Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
• Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.