On Tuesday, December 10th, QLatinx's Community Cocina program celebrated the holidays and prepared delicious and sugary holiday desserts! As if the Latinx Santa came to visit us themselves, we rang the holiday season in with plenty of traditional treats, including tembleque and coquito. We wrapped up the night with a little cookie decoration competition, project runway style! Missed our class, no worries we'vee got the full recipes listed below!
Recipe can be found below:
1 1/2 cups dark rum
2 cinnamon sticks
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut
1 (13.5 oz) can coconut milk
4 oz evaporated milk
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 tablespoons shredded coconut, optional
Coquito Preparation Instructions
In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add dark rum and cinnamon sticks. Let sit for 1 hour.
In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/cinnamon mixture.
Chill for at least 4 hours and store in airtight container in refrigerator for up a month..
You have to shake vigorously before pouring.
Tembleque Preparation Instructions
Stir coconut milk, sugar, and salt together in a saucepan.
Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan.
Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
Run a thin knife around the edges of the mold and invert onto a plate to remove putting.
Garnish tops with cinnamon.
Thank you to those who attended another Community Concina event! Also, a special thank you to our partners Latin Raices Catering and the Orlando United Assistance Center.