BELA’S TEMBLEQUE PUERTORRIQUEÑO for MY SIENNITA

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!
 
Category:  Dessert
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    
Servings: 5
 
Ingredients
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)
 
Directions
 

1. In a small container, dissolve the cornstarch with ¼ c. of coconut milk. Stir thoroughly, making sure there are no lumps in this mixture.
2. In a med-size saucepan combine the coconut milk, coconut cream, cinnamon stick, ground nutmeg, ground ginger, sugar, salt, and Cocoribe liquor, stir until all ingredients are blended.
3. Add the dissolve cornstarch to the mix. Stir.
4. Bring the saucepan with the liquid ingredients to the stove, over medium until it begins to boil lightly.
5. While the liquid ingredients boil lightly over medium, stir continuously nonstop, until it begins to thicken. It only takes few minutes. You are looking for a creamy consistency not thick, but light. Remove from the stove immediately.
6. If you plan to flip the tembleque over, make sure that you use a wet mold, (water will do just fine) and make sure you drain the excess water.
7. Remove the cinnamon sticks, (I keep them, smile) and pour the tembleque into a large round or rectangular container, or individual ramekins. Cover it to prevent the top from becoming hard. Allow it to cool at room temperature before refrigeration.
8. Do not refrigerate until it is at room temperature.
9. Refrigerate for a at least 4 to 5 hours. When chilled, you can invert the tembleque onto a serving dish sprinkle ground cinnamon and ginger on top to garnish.
10. DONE!