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

​LET THE HOLIDAY SEASON BEGIN! Early this year and also, at the beginning of the fall season, I made and posted the regular version of coconut Tembleque. Tembleque is a traditional Puerto Rican dessert. Although it is made all-year-long, the hot demand is during the Christmas holidays. This time I added other ingredients and served it differently in Margarita glasses. They looked nice and taste delicious. Hey, it’s the holidays. Smile.
 
I’ll explain again for those not familiar with this dessert. Tembleque, is a coconut dessert like pudding (not a cream but not pudding either) that when becomes firm it 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
Allergens: Gluten Free
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 Pirouline 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 have the glasses wet before pouring the Tembleque, since they will be eaten individually.) Once cool enough, refrigerate until is time to serve.


Before serving, let them rest on the counter top for about 10 minutes to ensure they are wobbly at serving and not super solid. Then drop a dollop of whipped cream on top and stab it with a chocolate Pirouline wafer.