Tembleque is one, or perhaps, the favorite dessert of one of my nietas; Siennita. She is 11 years old and recently went to vacation in Puerto Rico, and came back in love with this traditional dessert. Therefore, since she loves it so much, I decided to create my own version of Tembleque, especially for her to make it and eat it as much as she want whenever she wants. Smile!
Approx. Prep and Cook Time: 15 Minutes and approx. 4 hour of refrigeration
Approximate Cost: $5.59 or $1.12 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 can cream of coconut ($1.25)
1 (13.5) can of Goya Coconut Milk (reserve ¼ c. to dissolve the cornstarch) ($1.99))
1/3 c. Cornstarch (.35)
1/3 c. organic sugar (.50)
Pinch of salt (0)
2 cinnamon stick (.15)
¼ tsp. ground Nutmeg (.15)
¼ tsp. ground Ginger (.15)
1 tbsp. Cocoribe Liqueur (Optional) (Remember, the alcohol evaporates when it cooks. Kids can eat it) (.90)
½ tsp. ground Cinnamon to sprinkle over (.15)
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.