Place of origin
Region or state
|Coconut milk or coconut cream, milk, cornstarch, sugar, spices (cloves, cinnamon, vanilla, and nutmeg)|
||It has been suggested that this article be merged with manjar branco. (Discuss) Proposed since October 2011.|
Tembleque is made by cooking coconut milk or coconut cream with milk, salt, cornstarch, and sugar with spices such as cloves, cinnamon, vanilla, and nutmeg. Recipes may include orange blossom water, almonds or dried fruit, or may be garnished with cinnamon, mint, flavored syrup or chocolate shavings.
The recipe may originate in Puerto Rico, although variants on the dish exist in Latin America and other countries. Its name in English means trembling, due to its gel-like trembling. In Brazil, the dish is known as manjar branco. In Brazil, it is made in a ring (Savarin) mold and served with a sauce of pitted prunes poached in port wine. A packaged mix is available in the U.S. mainland.
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