Kerala x Puerto Rico
Jaggery coconut tembleque
Puerto Rico's wobbly coconut pudding takes a jaggery bath and comes out a Kerala sweet.
210 minTime
3 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original328kcalsame
3 gproteinsame
2 gfibresame
210minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Warm the thin coconut milk with the jaggery on low heat, stirring, until dissolved. Strain.
- 2Whisk the cornflour into the thick coconut milk until smooth, then whisk in the jaggery milk and salt.
- 3Cook on medium low heat, stirring constantly, for 8 to 10 minutes until very thick. Stir in cardamom and dry ginger.
- 4Pour into a mould or 6 small cups greased with 1/2 tsp coconut oil. Cool, then chill for 3 hours until set.
- 5Fry the cashews and coconut in the rest of the coconut oil on low heat for 3 minutes until golden.
- 6Turn out, dust with cinnamon and top with toasted coconut and cashews.
Serve it like this
Turn the tembleque onto a small cold plate and dust a stripe of cinnamon across it. Spoon toasted coconut and cashews to one side.
