The coconut tremble is dessert originally from Puerto Rico, full of freshness, flavor and texture. It is very similar to coconut flan although it has some variations in its ingredients that provide a different and really delicious aromas contrast. Stay at recipes.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Ingredients to make coconut tremble: |
| ¼ liter of water ¼ liter of fresh milk. vanilla 8 ounces of maicena |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, traditional recipe of Puerto Rico |
Ingredients to make coconut tremble:
1. We heat half of the water with the cinnamon branch and the lemon peel until it infuses. We remove the infusion of cinnamon from the fire and, in another container out of the fire, we mix it with the coconut cream, vanilla essence, milk, salt and sugar.
2. Apart, we dissolve the cornstarch with the remaining water previously heated. We strain it to remove the lumps and pass it to the previous mixture of coconut, sugar and cinnamon. We put the mixture over medium-high heat and beat vigorously with manual rods.
3. We do not stop beating until the preparation begins to curdle. We reduce the fire and let cook for 5 more minutes, always still beat. If we have wooden spoon it is better to use this utensil, but if we don have, the manual rods serve.
4. We pour the mixture of coconut flan into a humid and unmold mold and let cool to room temperature. When he has turned, we will pass it to the refrigerator to finish curdling. This can take us from 30 minutes to 1 hour.
5. And voila! When it is completely curdled, we can already serve the coconut might. You can decorate it with grated coconut, whipped cream or what you like.
