This is a recipe that bleeds Boricua one of our national most emblematic holidays dessert. I decided to make it dairy free and it tasted awesome. "yo soy boricua pa que tu lo sepas!" Just kidding around, now let's get to work...
1 can of coconut milk (organic if you like)
1 can of cream of coconut
4 oz soy milk or almond milk
1 tb brown sugar
Pinch of salt
1 tsp cinnamon
4 oz corn starch or (arrow root starch)
Grab a sauce pan and add the coconut cream, coconut milk, soy milk (almond milk), sugar, salt and cinnamon. Heat it over medium high heat about 5 min. Prepare a slurry (starch diluted with a bit of water) with the corn or arrow root starch. Stir the mixture with a whisk. Pour the starch slurry into the milk mixture stir constantly until the starch is incorporated and with no lumps. Heat the mixture until is creamy. Pour the finished mixture in a heat-proof mold. Chill the mixture for about six hours. Serve. Up to 5 servings
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