How to make coconut and vanilla tembleque

Step 1 : To prepare Puerto Rican coconut tembleque, start by placing a pot of water over heat until it boils.

Step 2 : Once bubbling, add the three cinnamon sticks and five whole cloves for flavoring.

Step 3 : Let it boil for about 10 minutes, periodically checking the transformation of the water into a fragrant tea.

Step 4 : When ready, remove from heat.

Step 5 : Meanwhile, in a separate bowl, beat 2 cups of coconut milk with one tablespoon of vanilla and granulated sugar.

Step 6 : Gradually add the cornstarch until obtaining a smooth, lump-free mixture.

Step 7 : Pour this mixture into a high-heat pot.

Step 8 : At the same time, strain the spiced tea over the coconut milk and cornstarch mixture, stirring continuously.

Step 9 : Reduce the heat to medium and continue stirring.

Step 10 : Once thickened, pour the mixture into a previously moistened non-stick mold.

Step 11 : Let it rest for 20 minutes before covering with plastic wrap and refrigerating for 2 hours.

Step 12 : When serving, unmold the tembleque by running a knife around the edges, place a plate over the mold, and invert.

Step 13 : Sprinkle with ground cinnamon to taste for decoration.

Step 14 : The ideal consistency is creamy and gelatinous.

Step 15 : Slice into portions and enjoy.