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Tembleque Choco-Coco
 

Tembleque Choco-Coco

Layers of chocolate and coconut custard make up this variation of a traditional Puerto Rican dessert.

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  • Serves: 20
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 8 Hours 35 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 20

Serving Size: 1/20th of recipe (about 1/2 cup)

Amount Per Serving
 
Calories:
230 
Calories from Fat:
150 
Total Fat:
16g 
Saturated Fat:
10g 
Cholesterol:
0mg 
Sodium:
140mg 
Total Carbs:
21g 
Dietary Fiber:
3g 
Sugars:
4g 
Protein:
3g 

DIRECTIONS

  1. Combine the coconut milk, salt, 1 1/2 cups of SPLENDA® Granulated Sweetener, vanilla, and cinnamon sticks in a 4-6 quart pan and simmer for 10 minutes.

  2. Combine cornstarch and 1 cup water in a small mixing bowl, stirring until dissolved.

  3. Add the cornstarch mixture to the simmering coconut milk. Stir until well combined and a creamy consistency is reached. Divide the mixture into 2 bowls. Add 4 oz. of unsweetened chocolate and the remaining 1/3 cup SPLENDA® Granulated Sweetener to one half, mixing until well combined.

  4. Pour or spoon the two mixtures into dessert glasses, alternating white and chocolate layers. Cover with cellophane, refrigerate overnight.

  5. Toast 3 oz of shredded coconut on a baking sheet in a 400 degree F oven for 6 - 10 minutes until brown or in non-stick pan over medium heat until done.

  6. Garnish with a dollop of chocolate. Add mint leaves, raspberries and cinnamon stick. Sprinkle with toasted coconut.

NOTE

Contest submission by: Miguel Hernandez from New York.

INGREDIENTS

  • 6 (14 ounce) cans lite coconut milk
  • 1 teaspoon salt
  • 1 1/2 cups SPLENDA® No Calorie Sweetener, Granulated
  • 1 teaspoon vanilla
  • 6 cinnamon sticks, plus additional for garnish
  • 1 1/2 cups cornstarch
  • 1 cup water
  • 4 ounces pre-melted unsweetened chocolate
  • 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
  • 2 ounces pre-melted unsweetened chocolate
  • 3 ounces shredded toasted coconut
  • 1 bunch fresh mint
  • 1 pint raspberries

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