MY COCORIBE LIQUEUR, COCONUT MILK, NUTMEG and GINGER TEMBLEQUE with WHIP CREAM AND CHOCOLATE WAFFERS.

Early this year I made and posted the traditional coconut Tembleque. This time I added other ingredients and served it differently in Margarita glasses. They looked nice, cute and were delicious.
 
I’ll explain again for those not familiar with this dessert. Tembleque, is a coconut light pudding (not cream) that when becomes firm wiggles a lot when you handle it.
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $6.09 or $1.52
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
1 13oz. can of Goya coconut milk ($1.99)
2 tbsp. CocoRibe Liqueur ($1.50)
½ cup evaporated milk (.50)
2/3 c. sugar (.45)
¼ tsp. freshly grounded Nutmeg (.30)
¼ tsp. dry ginger (.15)
¼ tsp. salt (.0)
½ c. cornstarch (.35)
¼ tsp. ground cinnamon (.15)
1 cinnamon sticks (.10)
Whip Cream topping before serving. (.60)
Chocolate wafers to garnish ($1.00)

Directions
Combine the coconut milk, salt, cinnamon stick and sugar in a saucepan, stir until all ingredients are combined.
Meantime, in a separate bowl mix the cornstarch with 1/2 cup of evaporated milk until creamy, add the ginger, ground cinnamon and the nutmeg, whisk well to blend.
Add to the liquid ingredients and cook in medium for about 5 to 6 minutes, stirring to bring it to a boil, then add the CocoRibe. Continue whisking until the mixture becomes thicker, in just few more minutes. Remove from the heat. Let it cool for about 10 minutes on your counter top.
When it’s warm (not hot) pour the Tembleque into Margarita glasses and let it cool in the counter top. (You don’t need to oil spray the glasses before pouring the Tembleque, since they will be eaten individually.)
Once cool enough, refrigerate briefly until is time to serve.
Before serving, drop a dollop of whipped cream and stab it with a chocolate wafer.