Tembleque I

Introduction

History

Tembleque has its roots in Puerto Rican cuisine and is believed to have originated from the island's African heritage. The name "tembleque" comes from the Spanish word for "trembling" or "shaking," which describes the dessert's jiggly texture.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to stir the mixture constantly while cooking to prevent lumps from forming.

- Refrigerate the tembleque for several hours or overnight to allow it to set properly.

- Sprinkle ground cinnamon or nutmeg on top before serving for added flavor.

Serving Suggestions

Serve tembleque chilled as a refreshing dessert after a meal.

Cooking Techniques

Be sure to cook the mixture over medium heat and stir constantly to prevent burning.

Ingredient Substitutions

You can use almond milk or soy milk as a substitute for coconut milk.

- Agave nectar or honey can be used instead of sugar.

Make Ahead Tips

Tembleque can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve tembleque in individual dessert cups or a shallow dish for an elegant presentation.

Pairing Recommendations

Pair tembleque with a cup of coffee or a glass of sweet dessert wine for a perfect ending to a meal.

Storage and Reheating Instructions

Store leftover tembleque in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds or enjoy chilled.

Nutrition Information

Calories per serving

Each serving of tembleque contains approximately 250 calories.

Carbohydrates

Each serving of tembleque contains approximately 25 grams of carbohydrates.

Fats

Each serving of tembleque contains approximately 15 grams of fats.

Proteins

Each serving of tembleque contains approximately 2 grams of proteins.

Vitamins and minerals

Tembleque is a good source of vitamin C, calcium, and iron.

Alergens

Tembleque contains coconut milk, which may be a common allergen for some individuals.

Summary

Tembleque is a creamy and delicious dessert that is relatively high in fats and carbohydrates. It is a good source of essential vitamins and minerals.

Summary

Tembleque is a delicious and creamy Puerto Rican dessert made with coconut milk and cornstarch. It is a perfect treat for special occasions and holidays, and can be easily customized with different flavors and toppings. Enjoy this sweet and satisfying dessert with family and friends!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my friend Maria in Puerto Rico. She had invited me over for lunch, and I was excited to taste her famous arroz con gandules. As we sat down to eat, Maria brought out a dessert that I had never seen before – a creamy coconut pudding called Tembleque.

I took one bite of the silky pudding, and I was immediately hooked. The coconut flavor was rich and decadent, and the texture was so smooth and velvety. I couldn't get enough of it. I begged Maria for the recipe, and she smiled and told me that it was a family secret passed down through generations.

Maria's grandmother had taught her how to make Tembleque when she was a young girl, and she had been making it for her family ever since. She graciously agreed to share the recipe with me, and I eagerly wrote down every detail as she explained the process.

The first step was to heat coconut milk in a saucepan until it was just simmering. Maria warned me not to let it boil, as it could curdle the milk. Next, I added cornstarch and sugar to the coconut milk, stirring constantly until the mixture thickened. Maria told me that the key to a perfect Tembleque was to make sure the pudding was smooth and creamy, with no lumps.

Once the pudding had thickened, I poured it into a mold and let it chill in the refrigerator for several hours. When it was set, I turned it out onto a plate and sprinkled it with cinnamon. The finished dessert was a beautiful, creamy white pudding that looked almost too good to eat.

I brought the Tembleque back home with me to share with my family, and they were amazed at how delicious it was. My grandchildren especially loved it, and they begged me to make it for them again and again. I was happy to oblige, and Tembleque soon became a favorite dessert in our household.

Over the years, I have made Tembleque for countless family gatherings and special occasions. Each time I make it, I think back to that day in Puerto Rico when Maria shared her family recipe with me. I am grateful for her generosity and for introducing me to such a delicious and unique dessert.

As I sit here in my kitchen, stirring a pot of coconut milk and cornstarch, I can't help but smile as I think about all the memories I have made with this recipe. Tembleque will always hold a special place in my heart, reminding me of the friends and loved ones who have shared it with me over the years.

And so, I continue to pass down this cherished recipe to my own family, knowing that it will be enjoyed and appreciated for generations to come. Tembleque may have originated in Puerto Rico, but it has found a permanent home in my kitchen and in the hearts of those who taste it.

Categories

| Coconut Milk Recipes | Puerto Rican Desserts | Puerto Rican Recipes |

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