Tembleque Latte Recipes

TEMBLEQUE PUERTO RICAN COCONUT PUDDING

Steps:

• Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
• Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
• Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.

TEMBLEQUE DE COCO - COCONUT TEMBLEQUE

Steps:

• Combine 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.

TEMBLEQUE

Steps:

• Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
• Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
• Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
• Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

TEMBLEQUE

Steps:

• In a medium saucepan, whisk together 1/2 cup of the sugar and the arrowroot. Whisk in the coconut cream, coconut milk and salt, then set over medium heat. Whisk until simmering and thickened-do not boil! Reduce heat if necessary.
• Remove from the stove and stir in the orange zest, rose water and orange blossom water. Pour the pudding into a 9-by-9-inch baking dish or individual ramekins. (I used ramekins).
• In a small bowl or cup, mix together the remaining 1 tablespoon of sugar with the cinnamon. Sprinkle the mixture over the pudding, then cover and refrigerate until set and completely chilled, about 2 hours.

CAFE LATTE

Steps:

• Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam. Brew espresso and pour into 4 cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

TEMBLEQUE (COCONUT PUDDING)

Steps:

• To make fresh coconut milk, extract the coconut water and coconut meat from the coconut: Hammer a screwdriver into the coconut's three eyes, and pour the coconut water through a fine-mesh strainer into a blender. Wrap the coconut in a towel to balance it, and crack it open with a hammer or the dull side of cleaver. Remove the tough outer shell, then use a vegetable peeler to remove any remaining brown skin on the coconut meat. Rinse the meat thoroughly, then roughly chop it. Add 2 cups coconut meat and 3 1/2 cups hot water to the blender, and process. Strain through a fine-mesh sieve, pressing at coconut solids with the back of a spoon. Wrap the solids in a piece of cheesecloth, and squeeze firmly with your hands to get every last bit of liquid out. (Reserve coconut solids for another use.)
• In a saucepan, combine the cornstarch, sugar and salt, and mix together with a whisk. Lightly whisk the coconut milk if it has separated, then whisk 4 cups coconut milk into the cornstarch mixture. Add the orange-blossom water.
• Put the saucepan over medium-high heat, and whisk until the mixture starts to thicken. Lower the heat to medium-low, and continue stirring until a few bubbles start to appear and break on the surface and the mixture is just barely boiling. Remove from heat and immediately pour into 10 dry ramekins, using a scant half cup for each portion.
• Allow it to cool at room temperature for about 30 minutes, then cover with plastic wrap, and chill in the refrigerator for at least 2 hours, or until completely cold. Use a small palette knife to release the edges, and tip the tembleque out onto serving dishes (or, alternately, serve directly out of ramekins). Garnish with a dusting of cinnamon.

TEMBLEQUE WITH MANGO-KUMQUAT RELISH

Steps:

• Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside.
• Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stirring constantly.
• When mixture starts to thicken, reduce heat and continue cooking until it coats the back of a spoon, 8 to 9 minutes. Immediately pour mixture into prepared ramekins. Refrigerate, covered with plastic wrap, until cooled completely and set, at least 3 hours.
• Invert each ramekin onto a serving plate. Top each tembleque with mango-kumquat relish and garnish with a mint leaves. Serve immediately.

TEMBLEQUE (PUERTO RICAN STYLE COCONUT PUDDING)

Steps:

• In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
• Stir constantly on medium high until mixture begins to boil and gets thick.
• Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
• Let cool on tabletop, then refrigerate.
• Top with garnish.
• Enjoy!

TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)

Steps:

• Grease eight 4-ounce molds or one large 4-cup mold (you can use ramekins, baking pans, custard cups, etc.) with a spritz of baking spray or coconut oil. Stir together the coconut milk, salt and sugar and stir in a medium saucepan over medium-high until the sugar dissolves.
• Transfer 1 cup of the warm coconut milk to a medium bowl. Whisk in the cornstarch to create a smooth slurry. Slowly whisk the slurry back into the pan and cook, whisking constantly, until thickened and pudding-like, about 5 minutes.
• Pour the mixture into the prepared molds and let cool at room temperature for 20 minutes before loosely covering with plastic wrap and refrigerating.
• Chill until set, at least 4 hours. To serve, run a thin wet knife along the edges of the molds, then carefully invert onto a plate or plates. Sprinkle with ground cinnamon if desired.