mama lucy's tembleque
(1 rating)
No Image
My old next door neighbor made this for us one time, but I got the recipe from my future mother-in-law. I don't usually like coconut, but I love tembleque. As you can see there is no added sugar. Just to let everyone know you can always add shredded coconut to the tembleque if you would like.
►
(1 rating)
Ingredients For mama lucy's tembleque
-
1 cancream of coconut
-
1 cancoconut milk
-
water
-
2 stickcinnamon sticks
-
1 pinchsalt
-
1/2 + 1/3 ccornstarch
-
ground cinnamon to taste
How To Make mama lucy's tembleque
-
1Take the cream of coconut and coconut milk and add enough water to make 5 cups of liquid all together. Reserve 1 cup of liquid and pour the rest in a large pot to cook over medium-high heat. Add the salt and cinnamon sticks to the pot.
-
2Mix the cornstarch to the liquid you reserved. Mix well and add to the pot when the mixture starts to simmer. The coconut mixture will start to thicken a bit as it simmers/boils.
-
3Take it off the heat and pour into the container you want to serve it in. You can do it in a square Pyrex dish or even individual dishes or ramekins. I used a Bundt cake pan, but you can use anything really. Place it in the refrigerator to set. It will set just like gelatin does or like a really thick pudding.
-
4Sprinkle the top with ground cinnamon just before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT