Ay mama! Just in time for Thanksgiving 🙃 Comer Pavo!
My name is Yeisha (YaY-sha)
Buscame👀 en la Red…. (Come find me)
I am Puerto Rican and yes, I will be making Coquito – Cheers! Salud! 🍾 I am dedicating this first blog to my Abuela Dora Ester Lopez. Te amo!
❤️ My heart and thoughts are with Puerto Rico and ALL affected by the Natural Disasters this year.
One thing I have observed, it’s truly a beauty to witness many communities stand together and assist in numerous fashions.
Thanksgiving, a day filled with laughter, joy and best of ALL: Dessert.
🍴👅 Desserts are delicious mouthwatering and awake certain parts of your soul. Let’s indulge together!
Our dish today will be the legendary, “Tembleque” Doesn’t it have the sound of the next reggaeton Hit!
Dale Daddy Yankee lol Tembleque translates to “shaky” “wobbly” “quivering”
Recipe from: alwaysorderdessert.com
Puerto Rican Tembleque Recipe
- 4 cups canned coconut milk (full-fat, please!)
- 1⁄2 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1⁄2 cup cornstarch
- Ground cinnamon, for garnish
Grease 8 4-ounce molds or 1 large 4-cup mold (ramekins, baking pans, custard cups, etc.) with a small spritz of baking spray or coconut oil. In a medium saucepan over medium-high heat, combine the coconut milk, salt, and sugar, stirring until sugar is dissolved.
Remove 1 cup of the warm coconut milk to a separate bowl, and whisk together with the cornstarch to create a smooth slurry. Slowly whisk it back into the pot. Let cook, whisking constantly, for about 5 minutes or until thickened and pudding-like.
Remove from heat, divide into prepared molds, and let cool on the counter for 20 minutes before loosely covering with plastic wrap and transferring to the refrigerator.
Chill at least 4 hours until set. To serve, run a thin wet knife along the edges and carefully invert onto a plate.
Garnish with ground cinnamon, if desired.
I hope you try this recipe this season and bring to your friends and family. Send us your pictures and experience!