Tembleque De Coco - Coconut Tembleque
So grab some plantains and trying your hand at making plantain chips!
Recipe Summary Tembleque De Coco - Coconut Tembleque
Tembleque is a traditional dish served in Puerto Rico around the holiday season. It is jiggly and similar in texture to a panna cotta.Ingredients | Plantain Soup Recipe Puerto Rico4 cups coconut milk1 ½ cups coconut cream1 ½ cups evaporated milk1 teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground ginger1 cup milk1 cup cornstarch⅔ cup white sugar1 ½ teaspoons vanilla extract1 teaspoon orange blossom water½ teaspoon salt½ teaspoon lime zest1 pinch ground cinnamon, or to tasteDirectionsCombine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.Remove saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.Remove tembleque from refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of pan in a bowl of warm water for 1 minute. Carefully separate tembleque from pan by running a thin knife around the edges. Place a serving dish on top of pan and invert tembleque onto dish; garnish with cinnamon.An 8-cup Jell-O(R) mold ring or individual ramekins can be used in place of the cake pan, if desired.Info | Plantain Soup Recipe Puerto Ricoprep: 15 mins cook: 20 mins additional: 4 hrs 40 mins total: 5 hrs 15 mins Servings: 12 Yield: 1 deep 9-inch cake pan
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