Tembleque Latte Food

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 STYLE COCONUT PUDDING)

Steps:

• In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
• Stir constantly on medium high until mixture begins to boil and gets thick.
• Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
• Let cool on tabletop, then refrigerate.
• Top with garnish.
• Enjoy!

TEMBLEQUE LATTE

Steps:

• Stir espresso and coconut syrup together in a mug.n
• Heat milk in a saucepan over medium-low heat until just beginning to boil, about 5 minutes; stir warm milk into espresso mixture. Sprinkle latte with cinnamon.n

TEMBLEQUE LATTE

Steps:

• Stir espresso and coconut syrup together in a mug.n
• Heat milk in a saucepan over medium-low heat until just beginning to boil, about 5 minutes; stir warm milk into espresso mixture. Sprinkle latte with cinnamon.n

TEMBLEQUE

Steps:

• In a medium saucepan, whisk together 1/2 cup of the sugar and the arrowroot. Whisk in the coconut cream, coconut milk and salt, then set over medium heat. Whisk until simmering and thickened-do not boil! Reduce heat if necessary.
• Remove from the stove and stir in the orange zest, rose water and orange blossom water. Pour the pudding into a 9-by-9-inch baking dish or individual ramekins. (I used ramekins).
• In a small bowl or cup, mix together the remaining 1 tablespoon of sugar with the cinnamon. Sprinkle the mixture over the pudding, then cover and refrigerate until set and completely chilled, about 2 hours.

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 LATTE

Steps:

• Stir espresso and coconut syrup together in a mug.n
• Heat milk in a saucepan over medium-low heat until just beginning to boil, about 5 minutes; stir warm milk into espresso mixture. Sprinkle latte with cinnamon.n

TEMBLEQUE

Steps:

• In a saucepan dissolve cornstarch in 1/4 cup coconut milk.
• Once dissolved add the rest of the coconut milk, sugar, and salt.
• Cook at medium-high heat stirring constantly!
• As it thickens, lower heat until it boils thick.
• Pour right away into wet molds, pans or cups.
• Cool and then cover and refrigerate for at least 2 hours.
• Carefully separate the tembleque from the mold using a knife.
• Turn it over unto a dish. Sprinkle with cinnamon.