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In the mood for a warm and delicious dessert? The temblaque is ideal! Coconut milk, corn flour and sugar is cooked into thick custard and served chilled with mango and strawberry sauces! Try this one and you will be pleasantly surprised!
Main Procedure
For the mango sauce (for serving)- Flavour the mango purée with rum and refrigerate overnight.
- For the strawberry sauce (for serving)
- Add the sugar to the strawberry purée with rum mix well and refrigerate overnight.
How to proceed - Mix all the ingredients in a non-stick pan and heat, stirring constantly on a low
- Stir till the mixture is thick enough to coat the back of a spoon.
- Cool and pour the custard into individual moulds.
- Refrigerate for 2 hours or until set.
- Unmould and serve with both the sauces.
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Accompaniments
Nutrient values per serving
| Energy | 593 cal |
| Protein | 6.3 g |
| Carbohydrates | 45.5 g |
| Fiber | 15.6 g |
| Fat | 43.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 0.5 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.6 mg |
| Vitamin C | 1 mg |
| Folic Acid | 54.7 mcg |
| Calcium | 35.6 mg |
| Iron | 3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.9 mg |
| Potassium | 53.6 mg |
| Zinc | 0.3 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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