Name: Tembleque Choco-Coco
Total time: 40 min
Ingredients: 6 x (410 ml) cans lite coconut milk; 1 teaspoon (5 ml) salt; 1 teaspoon (5 ml) vanilla; 6 cinnamon sticks (plus additional for garnish); 1½ cups (375 ml) cornstarch; 1 cup (250 ml) water; ½ cup (125 ml) pre-melted unsweetened chocolate; ¼ cup (60 ml) pre-melted unsweetened chocolate; ⅓ cup (80 ml) SPLENDA® Granulated; 1 ½ cup (375 ml) SPLENDA® Granulated; To Garnish: Coconut or Walnuts

Tembleque Choco-Coco

Makes8 servings
Total Time40 min
Made withSplenda Granulated Sweetener

Ingredients

6 x (410 ml) cans lite coconut milk
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) vanilla
6 cinnamon sticks (plus additional for garnish)
1½ cups (375 ml) cornstarch
1 cup (250 ml) water
½ cup (125 ml) pre-melted unsweetened chocolate
¼ cup (60 ml) pre-melted unsweetened chocolate
⅓ cup (80 ml) SPLENDA® Granulated
1 ½ cup (375 ml) SPLENDA® Granulated
To Garnish: Coconut or Walnuts

Nutrition Info Per Serving
% Daily Value*
Total Fat2.00 g2.56%
of which saturates1.25 g0.45%
Total Carbohydrate2.60 g0.95%
Fibre0.37 g1.32%
Protein0.37 g0.74%
Salt0.00 g0%

Instructions

1

Combine the coconut milk, salt, 1 ½ cups (375 ml) of Splenda Granulated, vanilla, and cinnamon sticks in a 4-6 L pan and simmer for 10 minutes.

2

Combine cornstarch and 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 unsweetened chocolate and the remaining ⅓ cup (80 ml) Splenda Granulated 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

Garnish with shredded coconut, nuts or cinnamon sticks.

Made with