I’m not Puerto Rican. (Shocking, I know.)
I have a strange and complicated love affair with the island of Puerto Rico. It’s like a love-hate relationship. Or perhaps I just hate to love it. Or love to hate it. Either way, it’s one of those places that I actually have an emotional relationship with. (The others being New York City, Pittsburgh, and Cuba….) How this all came to be I really can’t say. Perhaps it’s the people, or the memories…the music…the climate. I know the language better than I let on once I get into practice. I love it enough that I visit when I can, and I would move there for a good reason. But, all the while I’d say “coño, Puerto Rico!”
But one thing that stands the test of my ups and downs is the food. Oh la comida de la islita! Want to make me happy, feed me mofongo con pernil. Maduros on the side, por favor. Seriously, if you haven’t indulged in some Puerto Rican food, do so. If you don’t live in a place with an abundance of restaurants just go to the island. 🙂
I was craving something sweet to remind me of warmer, sunnier, carefree times, so I decided to make tembleque. Tembleque is a coconut custard common to Puerto Rico, and it’s extremely easy to make. It can be served in small custard dishes similar to pudding, or inverted and taken out of a mold like a panna cotta. (For my photo I did a mold, but that’s just because it looked better.) Enjoy!
1 13.5 oz can of coconut milk
1/2 c granulated sugar
1/2 c cornstarch
1/4 t salt
1 t vanilla
- In a medium saucepan over medium heat, combine milk, sugar, cornstarch, and salt. Heat until thick, whisking continuously to prevent lumps from forming.
- Add vanilla, stir, and remove from heat.
- Pour into individual custard/dessert cups, ramekins, or a mold. Refrigerate for several hours until cool.
- Sprinkle with ground cinnamon and serve.