Passionfruit Tembleque

Tembleque, a traditional coconut pudding (that’s usually dusted with cinnamon) and is ABSOLUTELY F*CKING DELICIOUS! Now, I won’t front, I did not grow up with this in front of me throughout my childhood. But it is something that made me feel closer to my Puerto Rican roots when my mother had me take a bite for the first time during the Puerto Rican Day Parade in NYC. I remember feeling as if every bite brought me closer to the island where my ancestors came from. I always look to food as a means for understanding, engaging, and respecting all different cultures. To understad the complexities AND the similarities that truly bind us together as one whole community on a floating rock.

Onto the origins of this recipe. It originates in the Island of Puerto Rico. Now, this isn’t to say that other cultures have a similar recipe and/or technique to this one. The dessert is typically made with 5 ingredients (coconut milk, salt, sugar, cornstacrch, and cinnamon).

I decided to add a little tropical twist to this dish, giving folks the chance to add any flavor combo that speaks to them. Adding a mixture of coconut milk and canned fruit juice and/or spices brings another depth of flavor to each bite.

Use silicone molds or don’t (cause they’re KIND OFFF expensive), chill, and enjoy!

Passion Fruit Tembleque

Time: 20 minutes hour & 2+ hour cooling time

INGREDIENTS

• 1 (15-ounce) can of full-fat coconut milk

• 8-ounce passion fruit juice (or mango, guava, etc)

• 1/2 cup granulated or coconut sugar

• 1/4 teaspoon sea salt

• 6 tablespoons cornstarch

• Optional: You can add a 1/2 teaspoon of cardamom to this for a version that speaks to flavor combinations seen throughout the South East Asian region.

DIRECTIONS

1. In a pot, whisk together the can of coconut milk, passionfruit juice, sugar, and salt until combined. Set aside about 1 cup of the mixture.

2. In a bowl, add the reserved mixture and whisk in the cornstarch. Once combined, set aside.

3. Heat the pot over medium heat and whisk in the cornstarch mixture. Cook for 5 minutes while continuously stirring until thickened. The mixture should stick to the back of the spoon.

4. Spoon the mixture into a silicone muffin pan (if you have one). I prefer to use a silicone mold that is tapered to help the pudding seamlessly come out when chilled. You can also serve these in jars.

5. Place in the fridge to set for a minimum of 3 hours or overnight.

6. Once set, spoon some fresh passion fruit on top (or cinnamon)

7. Dive in!

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