Quick and Easy, Guilt-free Puerto Rican Tembleque
Tembleque is a moldable dessert made with delicious coconut milk. We serve it during the holidays, but we like many delicious desserts, which can be found at many local restaurants. It can be poured into a large mold or fun individual molds. Sprinkle a dash of cinnamon and a dab of whipped cream.
Ingredients
- One can of Coconut milk.
- Half a cup of Monk Fruit Sweetener.
- One Cinnamon Stick.
- One Tablespoon of Guar Gum.
- One teaspoon Vanilla.
- One Tablespoon of Orange Blossom water.
- One Tablespoon of Liquid Coconut oi or MCT Oill.
Instructions
- Bring coconut milk, sweetener, vanilla, orange blossom water, and cinnamon to a boil.
- While the milk mixture heats up, mix coconut oil or MCT oil with one tablespoon of guar gum to create a slurry.
- When the coconut milk is hot, pour a small amount of the hot milk into a small bowl. While continuously whisking, pour the slurry to begin to thicken the milk solution.
- Once again, while whisking, poured thickened milk into the milk pot.
- Let cook for about a minute, then pour into mold(s).
- Chill the dessert for a few hours until the mixture sets. Making the day before serving is better, but a few hours ahead works. Place in the freezer for a few minutes (if your dish is freezer-safe).
- Unmold, or service is small dishes. It serves well with a dollop of whipped cream and a light dusting of cinnamon.