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Tembleque

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

A

  • 2 large ripe coconuts, to make 4 cups diluted coconut milk

Method

  1. In a saucepan, dissolve cornstarch in part of the coconut milk. Add remaining coconut milk and rest of ingredients included in B and mix.
  2. Cook over moderate-high heat, stirring constantly with a wooden spoon until it begins to thicken.
  3. As soon as it begins to thicken, reduce heat to moderate and stir vigorously until it boi

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