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Wobbly

Clarissa Jimenez

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Clarissa Jimenez

wobbly

Name: wobbly
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 can coconut cream; 2 cups milk; 1 teaspoon vanilla extract; 1/2 cups cornstarch; 1 pinch salt; 4 tablespoons sugar; cinnamon powder, to decorate

20 mins

Low

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3 comments

Clarissa Jimenez

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The tembleque is a delicious and easy to make dessert, ideal to share with the family.

Learn more about Clarissa Jimenez

Ingredients

4 portions

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1 can coconut cream
2 cups milk
1 teaspoon vanilla extract
1/2 cups cornstarch
1 pinch salt
4 tablespoons sugar
cinnamon powder, to decorate

Preparation

In a bowl, combine milk and coconut cream. In a saucepan, dissolve the cornstarch in 1/2 cup of the milk mixture.

Add the rest of the mixture of milk, salt, vanilla and sugar. Place the bowl over medium high heat, and mix until it starts to thicken. Reduce the temperature to moderate fire. Mix continuously until the mixture boils and thickens, for about 2 minutes, without mixing carefully.

Pour into a mold that has been rinsed in cold water. Let it cool. Refrigerate for six hours, or from one day to the next. Remove it from the mold, cut it into slices and sprinkle with the cinnamon powder.

TIPS

The trick is to not stop mixing.

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wobbly

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (3)

Alexis Nazario

23/11/2015 20:22:51

A través de iOS Buena

Hanna Letider

13/08/2013 12:35:22

si mejoro mucho el sabor esta muy sabroso y sobre todo tiene un sabor esquisito al coco

Hanna Letider

04/06/2013 11:41:06

buena se podría mejorar el gusto del postre agregándole unos clavos de olor, un anís estrellado o 2 y una conchita de cascara de naranja y luego se retiran antes de poner a enfriar, es igual al majarete venezolano pero no usamos crema de coco, si no que al coco natural seco (NO VERDE NI AMARILLO) se saca de la concha y se corta en trocitos o se ralla y licua con agua hirviendo se cuela y exprime bien para sacar el sabor y la leche al coco