Tembleque, my version…

23 Dec

I have several recipes for tembleque here in KarmaFree Cooking…  All of them I have made, all of them I have enjoyed… but none of them I have developed myself.

My friend Aniette told me she makes a recipe she got from YouTube and that her Houston friends, who have never had tembleque, loved. Aniette has never tasted the actual recipe, because she’s allergic to coconut. And no offense to her Houston friends, but the texture of the recipe is not what tembleque should be like… IMHO. It was more like a coconut mousse, not tembleque.

What I really enjoyed about the youtube recipe was that it only had 4 ingredients. Tembleque is a simple recipe that shouldn’t be complex or difficult to make. To me, tembleque is the perfect recipe to teach at a Xmas-themed cooking class.

So I made about 4-5 batches of  tembleque before I felt comfortable to teach who to make it at the most recent KarmaFree Cooking cooking class. The results are tasty, jiggly and smooth like a tembleque should always be.

Tembleque My Way

TEMBLEQUE, My Way

2 cans coconut milk (one large 25oz can)
1 cup water
6tbs cornstarch
2/3 cups brown sugar
¼ tsp salt
1 or 2 sticks of cinnamon
Ground Cinnamon to taste
  1. In a large saucepan or small pot at medium high heat, add the coconut milk. Feel free to use a larger pot than you think you might need so you’ll have enough space to stir the mix.
  2. Add the sugar, salt and stir well with a wooden spoon.
  3. Add 1 cup of water to the cans to “wash them” from any leftover coconut milk. Add the cornstarch to this water to create a slurry. Mix well with a small whisk and add to the pot on the stove.
  4. Stir the mixture kinda constantly to avoid the cornstarch to fall to the bottom of the pot and create lumps. When the mixture feels it’s starting to thicken, lower the heat so the bottom doesn’t scorch. Continue stirring making a figure 8 until the mixture coats the back of the spoon and when you run your finger thru the coating the side do not come together again.
  5. Transfer to a heat resistant mold or transfer to individual plastic cups for individual servings. I like 3oz cups. They’re a nice little serving and if you want some more, just have 2.
  6. Allow to slightly cool for about 20 minutes on top of the kitchen counter. After that, transfer to the fridge to cool and set for about 2 hours. The final product will set but still be “jiggly” when you shake the mold or cup.

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3 Responses to “Tembleque, my version…”

  1. Melisa R December 23, 2013 at 10:54 am #

    I have been craving tembleque for so long! Those look perfect!

  2. Sicilian Pecan Rican January 4, 2014 at 1:00 pm #

    instead of can why not use fresh coconut and grate it like old school… you can make large batches of grated coconut and freeze it!!!

    • KarmaFree Cooking January 10, 2014 at 10:21 pm #

      Sicilian Pecan Rican… believe me, if’I had the time, I would make the coconut milk myself. However, I am a busy entrepreneur with a blog and little time on my hands.

      Know what?? I was recently visiting Whole Foods and found coconut milk in asceptic packaging, you know, like soy or almond milk in a box. I have actually bought it to make a non-dairy (without evaporated milk and/or condensed milk) version of my Coquito. I will photograph and share very soon here.

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