Well, when I think I’m feeling better, I wake up and feel miserable enough that swallowing solid food seems like a far off dream. So luckily we made some typical holiday desserts and I have a few plates in the fridge. They are all very soft and its nice to have something besides soup and soft boiled eggs.
Therefore I will share this recipe for Tembleque.
What is Tembleque?
Well, the best I can describe it for people who have never had it is that its a chilled coconut dessert. Its sort of a cross between pudding and jello, with a texture a lot lighter than flan.
– 4 1/2 Cups Water
– 6 Cups Milk
– 2 1/4 Cups Sugar
– 2 1/4 cans Coconut Cream
– 2 sticks cinnamon
– 1 teaspoon Vanilla
– dash or two of salt
– 1 1/4 Cups Corn starch
– 1 1/2 Cups Water
1) Bring first 7 ingredients to a boil over medium heat; leaving cornstarch with second addition of water together in a separate container to form the slurry.
2) Once liquid has boiled, pour 1/3 of hot liquid in with cornstarch slurry, then pour this slurry back into the pot.
3) Stir the mixture over med-low heat until it thickens so that it coats back of spoon and does not run off it.
4) Pour out into plates or desired bowls and chill completely. Don’t forget to take out the cinn sticks and decorate with a dash of cinnamon.