This classic Puerto Rican dessert has endured the test of time; it’s lightened here by using less sugar. The name “tembleque” comes from its wiggly texture.
Recipe Ingredient Details:
1 (13.5-ounce can) cococnut milk
1/2 cup water (plus 1 tablespoon)
1/4 cup cornstarch
1/3 cup natural cane sugar
1/4 teaspoon salt
1/2 teaspoon fresh orange zest
Toasted flaked coconut and orange slices (for garnish)
. Pour coconut milk into a heavy saucepan. Pour water into coconut-milk can, swish around, and add to saucepan, along with cornstarch, sugar, and salt; whisk until smooth. Stir constantly with a wooden spoon over medium heat until thickened, 5–7 minutes. Do not let it boil. Usually it is ready right before it starts boiling. Remove from heat. Stir in orange zest and let it rest for 2 minutes.
Coat four ½-cup ramekins with cooking spray and divide coconut mixture among them. Refrigerate for 3 hours or until set. Unmold and serve cold, decorated with coconut flakes and orange slices.
Recipe Additional Notes:
PER SERVING: 165 cal, 5g fat (0g mono, 0g poly, 5g sat), 0mg chol, 0g protein, 23g carb, 0g fiber, 145mg sodium
Fri, 2012-06-29 15:55