TEMBLEQUE, WITH MY OWN TWIST: COCONUT-NUTMEG-GINGER AND CANELA ON THE TRADITIONAL “BORICUA” DESSERT

Tembleque is a typical Puerto Rican Christmas holiday season dessert; however, we make it any time during the year. To describe Tembleque, I must say that it is a coconut like pudding, lighter, that wiggles a lot when you handle it. Is fun and delicious.
 
Approximate Prep and Cooking Time: 15 to 20 minutes
Approximate Cost: $5.59 or .70 cents a piece
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 8
 
Ingredients
1 13oz. can of Goya coconut milk ($1.99)
2/3 c. sugar (.45)
¼ tsp. Nutmeg (.30)
¼ tsp. dry ginger (.15)
¼ tsp. Vanilla ($1.50)
1 lemon peel (.15)
¼ tsp. salt (.0)
½ c. cornstarch (.35)
½ cup evaporated milk (.50)
1 cinnamon sticks (.10)
Ground cinnamon to taste, to sprinkle over the dessert before serving. (.10)

Directions
Combine the coconut milk, salt, cinnamon stick, lemon peel 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 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 vanilla. Continue whisking until the mixture becomes thicker, in just few more minutes. Remove from the heat.

Pour the Tembleque into a nonstick deep dish that could be square, round or a bunt pan; or pour into separate glasses and let it cool. (to play it safe you can oil spray the mold before pouring the Tembleque in) Let it cool then refrigerate until is set and solid.
​
Before serving, sprinkle cinnamon sugar on top and garnish with 1 cinnamon stick if you like.