Strawberry Tembleque
One of my all time favorite Puerto Rican desserts is tembleque – a creamy coconut milk-based custard. This dessert happens to be no-bake, gluten-free, and vegan so not only is it super delicious, but also it’s friendly for most crowds! I’ve made tembleque on the channel before (check out our original and passion fruit versions) but this time I’m adding strawberries to the base for a fun and fruity twist.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Cuisine: Puerto Rican
Ingredients
2/3 Cup Sugar
1 Cup Puréed Strawberries (preferably frozen)
2 Cans of Coconut Milk
1 Tsp Vanilla
1 Tsp Salt
2/3 Cup Cornstarch
Instructions
1) Place all of the ingredients in a saucepan, except for the cornstarch, and mix them together.
2) Using a sieve, sift cornstarch into the mix.
3) Whisk very well until all the clumps disappear.
4) Turn the heat on to medium-low and let the mixture thicken for around 10-12 minutes, constantly stirring.
5) Pour the batter into a mold or ramekin, cover with plastic wrap, and let it set in the refrigerator for at least three hours or until firm. I recommend letting it sit overnight.
6) Garnish with strawberries or toasted coconut. Enjoy!
