Food serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
Do you think coconut has a place at the Christmas table? Yes?!?
Well these next two recipes are for you. They come straight from my mom's secret stash and are as Puerto Rican as they can get.
Coquito
This first one is coquito. Translates as "itty bitty coconut" isn't that cute?. Don't let it fool you, this one is on the "Naughty List" it's got rum, however, if you are under 21, (or don't like to buzz up in your holidays) substitute that rum for a scoop of vanilla ice cream and go for it!
It's pretty easy. So let's get going!
Ingredients * 1 can sweet condensed milk * 1 can evaporated milk * 1 can coconut milk (13.5 onz, as they come in different amounts) * 1 can coconut cream * 1 teaspoon cinnamon * 1 teaspoon nutmeg * 2 teaspoons vanilla extract * 2 and 1/2 cups light rum (against all wishes from Captain Jack Sparrow, you can substitute rum for Vanilla ice cream.)
Garnish: Cinnamon sticks! And unsweetened shaved coconut/chocolate.
Instructions Get yourself a blender, play a song that makes you happy on the background and start mixing it up a high speed!
*Combine condensed milk, evaporated milk, coconut milk and coconut cream. *Add your cinnamon, nutmeg and vanilla. *Bring in that rum, like a remedy for cold winter or add that ice cream if you want more white into your Christmas. Blend until all is well combined. *You know those useless funnels hanging around in your kitchen? Give them a reason this season and use one to pour your blend into a glass bottle, seal tightly and refrigerate.
Warning for those that use alcohol! Once again, don't let it fool ya! It's tasty, it's sweet and it will knock you out while you are not looking. Serving size is usually small glasses (4 onz. top) you can garnish with cinnamon sticks and a bit of nutmeg, coconut or shaved chocolate!
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Are we stock up on sugar yet? Because I got you the most innocent, delicious coconut based desert as well.
It's called "Tembleque". I know its harder to pronounce, specially after having a shot of coquito, so let's call it Some delicious jiggly, Puerto Rican Coconut Pudding.
Tembleque
This one will require you getting acquainted with your stove for a minute, but I promise, it's worth it and takes half the time of most holiday desserts.
Ingredients: Two cans of coconut milk. 3/4 of a cup of sugar 1/2 a cup of corn starch 1/4 tsp of salt
Garnish You know it, grounded cinnamon!
Instructions: *Grab yourself a merry medium sauce pan, over medium-high heat.
*Combine coconut milk, sugar, cornstarch and salt. Stir with love and consistency, no one likes lumpy starch getting in the way of coconut heaven. Work it until it is completely dissolved.
*Think happy thoughts and keep stirring until your it comes to a boil and it's a smooth, thick mix of pure joy. (5-6 minutes more or less).
*Next, is where the fun begins. You can pour it in individual 4 onz molds or on big 24 onz mold. (I recommend the fun size ones) Cover your molds with plastic wrap and refrigerate until firm. (If you are the adventurous type, 4 hours is enough, I leave them until the next day for all those flavors to get properly acquainted).
*To unmold, run a thin knife around edge. Invert mold (or molds) onto serving plate. Sprinkle with cinnamon and dig in. Thank me later!
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