Puerto Rican Tembleque gone Keto

The Christmas classic dessert has gone keto! Coco-naughty, creamy, and nicely full of flavor!

Hello, Beautiful! Pss! Pss!


You! Yes, you! The empowered cutie checking out that #foodporn #tembleque over there! I know, right! It looks so good! What a babe! So tender, so soft-looking, so fair and yet shiny! Oh, how silky and sweet it must taste!


And we both agree! That picture's so mouthwatering that it makes me want to lick it! I would... but I just ate it! The delicious Puerto Rican tembleque has gone keto!


Puerto Ricans (and maybe all Latinos) love a nice tembleque that's not runny, not rock-solid, and definitely not lumpy! The perfect tembleque must possess a perfect balance between sweetness, flavor, texture and the cinnamon on top!


By now, you must be thinking: what a hell of a complicated little thing! And you know what? I used to think the same.

If you didn't know, a Tembleque is a coconut custard native from Puerto Rico. It is one of the most popular desserts in Puerto Rican cuisines, and has become part of Christmas traditions, making company to his coco-naughty friend: the tipsy coquito!


Tembleque= wiggly coconut custard!


Simply put, it's exactly that! A wiggly coconut custard garnished with cinnamon!


My late grandma used to make a killer tembleque so good she unmolded it and sliced it into perfectly pretty squares! That was mean! And by mean, I'm trying to say it was spectacular! Her tembleque and her arroz con dulce were the first desserts I remember I tried! And of course! What else a Puerto Rican baby girl raised near the kitchen will taste first... eclairs? That French patisserie taste was acquired later in life. But my first dessert encounters have nothing to envy of those silky delicious French and Italian little things.


But don't let me bore you with my love for desserts (Though maybe that's the reason why you're here!). Let's go back to that lovely dessert! As you probably know by now, I'm always looking for ways to healthify my favorite foods. Now that I'm far away from Puerto Rico and cannot snatch tembleque from anybody's fridge, I decided it was time to take action.


As I try to live a low-carb lifestyle, I'm always in my quest of creating recipes that taste just like the real deal. I'm not willing to sacrifice taste and sweetness, but neither I'm willing to sacrifice my health. So I have to try harder! After a few terrible attempts, I finally reached the perfect holy grail of coconut flavor, great sweetness and texture.


On a traditional Tembleque, the thickening agent is cornstarch (Maizena). But cornstarch is not well received on low-carb and keto diets. (I don't know of a diet that welcomes it anyway!) So, recently, I've been playing a little with xantham gum as a thickening agent and I have noticed that a little teaspoon goes a long way! And I say Why not? What's the worse thing that can happen?


Well, I'll tell you the truth! A lot of things can go wrong! A little bit too much Xantham gum can create a terrible viscose goo impossible to swallow! Yeap, not enjoyable for a creamy dessert, right?


But, a tiny amount will create wonders! You'll find websites that tell you to substitute cornstarch for Xantham gum 1:1. Just don't! Such a terrible thing will emerge from the depths of your saucepot!


If you're looking for a sugar alternative, my preferred at the moment is Swerve! It was incredible in this tembleque! After refrigeration time, The creaminess and wiggliness were there! And the coconut flavor! Awww! So good!


You'll only need 20 minutes of actual work. After you put these babies in the refrigerator, it's just a matter of waiting patiently!



Are you preparing yourself for Christmas? What about a new dessert to try? If you're looking for a great Tembleque alternative to fit your low-carb lifestyle, Give this recipe a try! You won't regret it!


Lots of love,

Nydia

Empowered Curvy

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