El Fogón de Frakie

Another beloved dessert that we only eat on special occasions, such as Puerto Rican Heritage Day (la Puertorriqueñidad), Christmas, New Year’s, and Three Kings Day (January 6th). Another Mama Lely’s favorite dessert, waking up early in the morning with the sun shining through the wooden window and the smell of her making tembleques, or teaching mami how to make it, beside that it was ayacas, arroz con dulce, or majaretes.   Ingredients:  

• 1 can (15 oz) of coconut cream
• 2 cans (13.5 oz) of coconut milk
• ½ cup of maizena (Corn starch)
• ¼ of granulated sugar
• 1 to 3 sticks of cinnamon
• 1 tbsp of vanilla extract
• Cinnamon ground

  Methods:  

• Mix & Heat: In a large pot, combine all the ingredients over medium heat.
• Keep Stirring: It is very important to stir constantly! If you stop stirring, the mixture will get lumpy or burn, which could ruin the texture.
• Add Flavor: Continue stirring as the mixture thickens, then stir in the vanilla extract.
• Portion Out: While the mixture is still hot, use a kitchen ladle to pour the tembleque into small bowls, cups, or a large mold.
• Set at Room Temp: Let the containers sit out until they reach room temperature.
• Chill: Once cooled, sprinkle ground cinnamon on top. Place them in the refrigerator to set for at least 4 hours, or ideally overnight.
• Serve: Enjoy it cold