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Carmen Aboy Valldejuli
Tembleque
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Preparation info
Serves
8
Difficulty
Easy
Appears in
Puerto Rican Cookery
By
Carmen Aboy Valldejuli
Published
1983
About
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Recipes
Contents
Ingredients
A
2
large
ripe coconuts
, to make
4
cups
diluted
coconut milk
Americas
Puerto Rico
Dessert
Caribbean
Vegetarian
Gluten-free
Method
In a saucepan, dissolve cornstarch in part of the coconut milk. Add remaining coconut milk and rest of ingredients included in
B
and mix.
Cook over
moderate-high
heat, stirring
constantly
with a wooden spoon until it begins to thicken.
As soon as it begins to thicken, reduce heat to
moderate
and stir vigorously until it boi