@@antagonisticalex401 nope. A cook is someone who cooks dishes and is good executing recipes. Cooks work very efficiently in a kitchen environment. A chef is someone who has went to culinary school and has had formal training in the world of cooking. Chefs also have a really good understanding of culinary techniques and creativity.
@@AXCBER A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf də kɥizin]), the director or head of a kitchen Wikipedia. A professional cook, TYPICALLY the chief cook in a restaurant or hotel. Google Dictionary a skilled professional cook Merriam Webster Stop the True Scotsman. It doesnt benefit anyone.
As a Puertorican, I was like “wait a second, isn’t that….” You then say “Traditional Puertorican tembleque” “IT IIIIISSSS TEMBLEQUE!!” I was genuinely excited
It's amazing to think that every part of the coconut plant can be used. The roots, trunk, leaves, and all parts of it's fruit. Literally nothing is wasted.
Very true thing for people from tropical land. It was so integrated with our lives. We braided coconut leaves for making leafy hut walls, sticks from the leaves for making brooms, the dried fibrous part of outer coconut for washing utensils or as fuel to burn mud stoves, the hard outer coat would be cleaned and used as small cups or even ladles. All these have been replaced by plastics these days. Then there are the edibles , coconut oil, coconut water, coconut pulp. Coconut flowers yield sugary syrup that can be fermented to toddy or dried to make sugar.
Don’t drink brown coconut water, it is full of bacteria that will make you sick for days only if you are lucky. Also, ask your girlfriend what brown coconut water tastes similar to.
You can even use the coconut trunk as lumber... leaves as nipa weave and build a house... the husk can be used as native floor shiner. The stem of leaves as a broom.... the coconut shell as bowl And other tools.... the coconut peat as fertilizer... the husk as wood for cooking... the coc juice is made into vinegar, wine and coco soy... the flesh can beade into cocnout pie and candies... the.coconut is the tree of life!❤
@@yousefshahidthat’s the thing. I’m not vegan either. But I come from a VERY meat loving family and tbh, I don’t like the texture/taste of some meat dishes and frankly, my digestive system also sometimes struggles with too meat-heavy meals. My parents and grandparents (we’re German btw.) keep telling me, how meat was something special in the past, how few people could afford daily meat (so basically implying that at least vegetarian dishes ARE, or used to being stables in German cuisine), how good my generation has it etc… Yet when I told them, I wanna do more veggie days and maybe even try some vegan food, they looked at me like I grew a 2nd head and acted as if I insulted them. I was around 17 I think… 😂
🇵🇷 🇵🇷 🇵🇷 thank you for highlighting Puerto Rican cuisine! Limbers can also be made vegan too, and use coconut and cinnamon 🥥 they’re a frozen desert like a popsicle, but traditionally served in a plastic cup. You can also make them with fruit juice.
@@angeliquebenavidez 😢 they’re just no good for the environment, so if I make them myself I’ll use popsicle molds, but I wonder if Julius (aka “Herman”) or anyone else has other ways to make Limbers eco-friendly? 👀
Mix it, in fact, with the _coconut milk_ he drank. When did people stop calling coconut milk 'coconut milk' and rename it 'coconut water'? In my lifetime, I think (I grew up in East Africa in the sixies and seventies and had a lot of coconut milk - coconut water as you'd call it). But maybe in some places the name coconut milk was used for the white stuff earlier.
@@johnleake5657I'm from Asia and we don't call the "water" coconut cream. This water he got tho, I agree he should've just mixed it in. It isn't as refreshing as water from green coconut.
Somebody was saying using water from the coconut ferments faster (I don't know if that's true or how much faster). Also, it usually takes more water than is available in the coconut you're using. I'm not sure just throwing it out there.
@@johnleake5657 we call them coconut milk AFTER we mixed the ALL of the liquids, before all that, we call it coconut water, einstein, don't make up non existent people saying that coconut water is coconut milk
You can also make it with unsweetened, dried coconut, and some hot water. My husband is from Panama and I make coconut milk to make his coconut rice and peas.
In India we take 2 milks. first is blending the coconut with no water and extracting. second one is adding water to the pulp after first milk extraction and then extracting. the first one tastes the besttttt, second one is good to eat with appams and dosa with some sugar
That's the coconut milk I remember drinking as a child in the Caribbean Island. Brings back childhood memories... The grated flesh leftover from the first squeezed milk, was cooked with: a little water, sugar cane with cinnamon and anis stars to make coconut sweets (resembling macaroons). The best dessert ever!!!
Not a recipe with exact ingredients proportions. In a large pot on the stove, add; let's say if your shredded coconut measures 2 cups you could add 1/2 of water, about 1/3 cups of brown sugar, a pinch of salt, 1 tsp of cinnamon powder, 1 star anis (broken) . Let that cook on low heat covered. Stir from time to time with a wooden spoon. When that wooden spoon dragged across the pot leaves a clean line, add 1 tsp of vanilla extract, mix that in and remove from fire. Then line a cookie sheet with parchment paper, start dropping your mixture as big as you want. Let that cool off completely and store in a glass or plastic container with a lid. That is if they don't disappear the same day!
As an Indian and Bengali it's a culture shock for me to watch a tutorial for preparing coconut mik 'cause I thought it's a common sense🙂 I knew how to make it from like 2nd or 3rd standard. Chingrir malaikari tought us well I guess. The dessert seems so simple yet tasty, will try it.
As an Indian it is shocking for me to see that people are so snobby and uptight and borderline narcissistic to this day. Almost as if people have their own culture and traditions and they don’t necessarily follow yours? Do you know how to make Kashmiri Rogan Josh? No? Too bad any 5th grader from Kashmir would know.
@@anti_fascist I think you read my comment in a condescending tone which is absolutely okay because it's difficult to interpret the tone through only text and maybe I worded my thoughts wrongly. But it's absolutely "cultural shock" just like seeing pineapple in a tin can is. That's it.
@@anti_fascist chill brother, he might've meant it as a "cultural shock", For analogy: I was shocked when older people didn't know how to change brightness in phone when I was 10, they were shocked I didn't know how to make trunk call. It's not about skill, it is about exposure to others' life
In the Philippines, we have a similar dish called Maja Blanca. Almost the same ingredients: coconut milk, sugar, salt, and cornstarch. We also add evaporated milk and cream of corn. Stir over heat until the mixture thickens. Transfer to a mold and allow to set. Top with some crushed peanuts. It can be eaten while warm, or it can be chilled first. Either way, it's a comforting, heartwarming dessert! 🤤 Love from 🇵🇭
Love this! When my grandmother was teaching my mom some of our traditional (we are Puerto Rican) she began by showing her how to make the coconut milk from scratch. So many of our fav desserts use coconut milk so seeing this is nostalgic for me.
Yo oooo when he started the recipe I was thinking "hey, this is basically Tembleque... I wonder if some other country has the same recipe"... And it turned out it *was* puertorican Tembleque! 🤭
I discovered tembleque recently and I can't get enough of it. I even made it myself like this with fresh coconut milk and compared it to canned. So much better, truly.
Traditionally, haupia was thickened with pia (arrowroot) starch, but these days people usually use cornstarch like in this tembleque recipe. Good stuff.
I've noticed there are two types of canned coconut milk (in Germany). One contains coconut, water, and thickener, e.g. the one from the ja! brand. And the other only contains coconut, e.g. the Rewe Beste Wahl brand. The first one looks like a homogeneous milky liquid when you open it. The other is solid at the the top and liquid at the bottom, and you need to scoop through the top layer.
The second one is much better than the milky one - sometimes I use just the solid bit for recipe; then add the liquid from the bottom of the can after.
Tembleque do taste great and you got to love the way it jiggles. Here in PR it is served a lot during the holidays, but you can find it all year long if you wish.
Puerto rican here! If you make this dessert with rice flour in place of corn starch, you get majarete. It’s tembleque’s sister and it is equally delicious. It has more of a porridge consistency if that’s more your style. Enjoy!!
I made coconut milk ice cream once with a recipe very similar to that, long ago. I used a can of coconut milk, but it still tasted divine. Could be served as paletas or soft serve once blended. Healthier oils, healthier sugar, good water... Coconuts are such a blessing.
@nancynguyen8643 - 1 can of coconut milk - Sugar to taste - Vanilla essence or beans to taste (optional) - A pinch of salt - A teaspoon of cornstarch (others probably work as well, but I didn't try them) Edit: I forgot cans come in many sizes, so if you got a small can, probably should cut the amount of starch in half. Otherwise, blending would become a mandatory step before eating 😅 Add everything to a pot, whisk very well until all is combined. Bring pot to very low heat, just until it's a bit warmer than you could feel comfortable touching (do not boil). This step will activate the starch so that the liquid (it shouldn't be much thicker than coconut milk after this) can hold itself in popsicles once frozen. Pour mix into popsicle or ice cube molds, preferably flexible ones. Freeze overnight If you want it soft serve, freeze as ice cubes, then blend gently before serving (I say "gently" because some mixers could warm up too much due to speed and turn it into milk again) Some creative tips for you: - it's probably possible to flavor the milk before warming and freezing, but I didn't test it - pouring melted chocolate of your preference over frozen popsicles or ice cubes for frozen bonbons - adding chocolate chips to soft serve after blending - topping with tropical fruits (like piña colada ice cream?), or crispies, sprinkles, nuts, sea salt (works with bitter dark chocolate), caramel, etc - Honestly, if you can afford to, just pretend you got an ice cream buffet at home and have fun going wild with toppings, the sky is the limit
@t.k.5088 Thank you so much for taking the time to share your special recipe and great tips, too. You're an 😇! Any recommendations for the cookies to make an ice cream cookies sandwich? 🤭 thank you again. Have a blessed day 🙏 🥰
@nancynguyen8643 no worries! I'm always glad to share recipes! I never thought of making an ice cream sandwich with this! But if I were making one, I'd probably try chocolate cookies! Enjoy your coconut ice cream! 🥥🤍
@@t.k.5088wow this is well taught off. Thank you for sharing. May I ask why you use the cornstarch? Couldn't you just make it without it? Additional: another nice flavour to the icecream is cardamom. And palm sugar, this goes really well with the coconut. I like (to make) rice pancakes/steamed (cup)cakes with fresh grated coconut and jaggery (and sugar for your liking).
The flesh can be used in a variety of dishes too. Can be used in drops and desserts, or sweetbread, can add it to your doughs (bake, bread etc), can be used to make chutney. Honestly both the milk and the flesh are so versatile 🇹🇹
This is very similar to an Egyptian dessert called mahalabiya, I’ve never seen a variation with coconut milk, instead it’s usually normal milk and can either be made with starch or rice flour with sugar and topped with cinnamon, coconut flakes and nuts! Happy to know that I’ve technically tasted a dessert from multiple countries and it goes to show how connected people really are!
Pulling the meat husk out of the shell like that is such a western thing though---we never scrape the coconut like that. We have scrapers (either sitting down versions or the ones that you hook to the table...) and scrape, scrape, scrape! Never push down too hard or the scraps become too thick and won't release milk well. Pulling the husk entirely out of the shell and blending it is definitely something new!
Making something traditionally Puertorican and then using the German word “wunderbar” is very amusing. You seem cultured, so I’ll take the mashing of cultures as intentional and humorous! Cheers.
You can swap that corn flour with rice flour slurry, put a pinch of salt, a bunch of pandan leaves, stir for 15 mins on small fire, and you can get an aromatic, hearty porridge thats kind to your stomach when you feel sick! We usually pour brown sugar syrup on top of it, and on hot days you can add ice cubes & swap the brown sugar syrup with berries compote for refreshing creamy treats.
I feel blessed that I live in a tropical climate country. I can simply go to traditional market to buy coconut and they will clean & grated it for you. We use the water from mature coconut for cooking, but not for drinking. We drink only coconut water from young coconut.
Try this : Coconut milk + rice flourb + lil bit of salt. Boil until thickens, set aside Palm sugar + lil bit of water. Boil, until disolved. Pour it on the coconut milk+rice flour enjoy
Tembleque is similar to home made blancmange made with milk, cornflour, sugar and vanilla. You can use cocao powder too for a chocolatey flavoured one, or halve the mix and set alternate layers of vanilla and choccy blancmange. We had it at school and it is used to be coloured pink.
I remember as a kid, we made fresh coconut milk all the time for Kokoda and Palusami which are traditional Fijian dishes. Use to use the coconut scrapper that you’d have to sit on.
savory dishes (rendang, coconut rice, etc), cakes, ice creams and so many desserts. even without travelled around the world, just open up your minds and palates
Im a palestinian that lives in puerto rico and ill say, these people have amazing taste in everythingg. Dances, culture, food, clothing, theyve got it allll❤️
Puerto Rican/White, grew up in Cali. How have I gone my whole life without knowing about this delicious looking Puerto Rican Tembleque?! Well, if my grandparents (who grew up on the Island) hadn't lived in NY,) I probably could have learned all about it. Dangit. And If my mom knew about it, she held out on me.
Tembleque is my favorite Puerto Rican desert, you have to try it out! I make mine with 1 can of condensed coconut (the sweet coco lopez stuff used for pina coladas) and one can of coconut milk, 1 tsp salt, 1 tsp orange flower water, 1/4 cup corn starch. Add everything together cold so the corn starch doesn't make lumps. Stir constantly on low heat until it becomes more thick. Don't allow the bottom to burn or let it boil, only low simmer. After it's thick pour it into bowls and refrigerate until set. You can top with cinnamon and coconut flakes.
In Sri Lanka, we use coconut milk everyday for cooking. We add water instead of coconut water to make coconut milk. We scrape coconut and blend them with water. The coconut milk use to cook almost all the curries and we eat coconut 'sambol' - a raw dish that made from mixing scraped coconut, chillie flakes, onion, pepper, garlic (if you like) and lime. We use tons of coconuts for food and there are always a pile of coconut shells behind our house.
1. take the coconut flesh 2. put in it a blender with cardamom and blend nicely 3. strain the flesh and add jaggery to it AND YOUVE GOT THE BEST DRINK EVER
The chef's enthusiasm is as addictive as his recipes!
He's a cook, not a chef.
@@AXCBERIsnt that just the same thing?
@@antagonisticalex401 nope. A cook is someone who cooks dishes and is good executing recipes. Cooks work very efficiently in a kitchen environment. A chef is someone who has went to culinary school and has had formal training in the world of cooking. Chefs also have a really good understanding of culinary techniques and creativity.
@@AXCBER A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf də kɥizin]), the director or head of a kitchen
Wikipedia.
A professional cook, TYPICALLY the chief cook in a restaurant or hotel.
Google Dictionary
a skilled professional cook
Merriam Webster
Stop the True Scotsman. It doesnt benefit anyone.
@@AXCBERNo one cares lmao, if you are a good cook, you’re a chef in anyone’s eyes who isn’t pretencious.
As a Puertorican, I was like “wait a second, isn’t that….”
You then say “Traditional Puertorican tembleque”
“IT IIIIISSSS TEMBLEQUE!!”
I was genuinely excited
This was my exact same reaction lol
Me too!!
I love that stuff. Tha bakery’s in PR have them ❤
I did the same exact thing!
I lit almost woke up my parents when I realized it was tembleque and screeched-
It's amazing to think that every part of the coconut plant can be used. The roots, trunk, leaves, and all parts of it's fruit. Literally nothing is wasted.
Very true thing for people from tropical land. It was so integrated with our lives. We braided coconut leaves for making leafy hut walls, sticks from the leaves for making brooms, the dried fibrous part of outer coconut for washing utensils or as fuel to burn mud stoves, the hard outer coat would be cleaned and used as small cups or even ladles. All these have been replaced by plastics these days.
Then there are the edibles , coconut oil, coconut water, coconut pulp. Coconut flowers yield sugary syrup that can be fermented to toddy or dried to make sugar.
Best tree hands down
Don't forget banana trees! As a tamilian, those trees are a godsend ❤
Don’t drink brown coconut water, it is full of bacteria that will make you sick for days only if you are lucky.
Also, ask your girlfriend what brown coconut water tastes similar to.
You can even use the coconut trunk as lumber... leaves as nipa weave and build a house... the husk can be used as native floor shiner. The stem of leaves as a broom.... the coconut shell as bowl And other tools.... the coconut peat as fertilizer... the husk as wood for cooking... the coc juice is made into vinegar, wine and coco soy... the flesh can beade into cocnout pie and candies... the.coconut is the tree of life!❤
As a Sri Lankan, I absolutely love this! It’s such a normal thing in our culture ❤️🥹
Srilankan here as well
Caribbean as well.
Even though I'm not vegan, just being able to discover all these traditional vegan dishes from your channel is amazing
Wait his channel is vegan??
@@yousefshahidyes!
@@marcya4428 never even noticed, all the food is normal lol
@@yousefshahid yep because vegan food is just normal food!
@@yousefshahidthat’s the thing. I’m not vegan either. But I come from a VERY meat loving family and tbh, I don’t like the texture/taste of some meat dishes and frankly, my digestive system also sometimes struggles with too meat-heavy meals.
My parents and grandparents (we’re German btw.) keep telling me, how meat was something special in the past, how few people could afford daily meat (so basically implying that at least vegetarian dishes ARE, or used to being stables in German cuisine), how good my generation has it etc…
Yet when I told them, I wanna do more veggie days and maybe even try some vegan food, they looked at me like I grew a 2nd head and acted as if I insulted them. I was around 17 I think… 😂
🇵🇷 🇵🇷 🇵🇷 thank you for highlighting Puerto Rican cuisine! Limbers can also be made vegan too, and use coconut and cinnamon 🥥 they’re a frozen desert like a popsicle, but traditionally served in a plastic cup. You can also make them with fruit juice.
Wepa!!!!..🇵🇷 💪
The plastic cup is a must!!!! 🇵🇷🇵🇷🇵🇷
@@angeliquebenavidez 😢 they’re just no good for the environment, so if I make them myself I’ll use popsicle molds, but I wonder if Julius (aka “Herman”) or anyone else has other ways to make Limbers eco-friendly? 👀
BORICUA🇵🇷🇵🇷🔥🔥
It's from South India 🤬
Tip: If you want your coconut milk tastes good, blend them with the coconut water you took. trust me, it's much thicker and tastier
Thoughtful😊
Mix it, in fact, with the _coconut milk_ he drank. When did people stop calling coconut milk 'coconut milk' and rename it 'coconut water'? In my lifetime, I think (I grew up in East Africa in the sixies and seventies and had a lot of coconut milk - coconut water as you'd call it). But maybe in some places the name coconut milk was used for the white stuff earlier.
@@johnleake5657I'm from Asia and we don't call the "water" coconut cream. This water he got tho, I agree he should've just mixed it in. It isn't as refreshing as water from green coconut.
Somebody was saying using water from the coconut ferments faster (I don't know if that's true or how much faster). Also, it usually takes more water than is available in the coconut you're using. I'm not sure just throwing it out there.
@@johnleake5657 we call them coconut milk AFTER we mixed the ALL of the liquids, before all that, we call it coconut water, einstein, don't make up non existent people saying that coconut water is coconut milk
You can also make it with unsweetened, dried coconut, and some hot water. My husband is from Panama and I make coconut milk to make his coconut rice and peas.
In India we take 2 milks. first is blending the coconut with no water and extracting. second one is adding water to the pulp after first milk extraction and then extracting. the first one tastes the besttttt, second one is good to eat with appams and dosa with some sugar
Sri Lankans do this too! The first extraction is called "uku kiri" or "thick milk" the second is "diya Kiri" "watery milk"
dosa is the best food in the world even without having meat
Its coconut chutney
@@Z71990 that is entirely different
1’am Paal, 2’am paal !!!
The German accent gets me everytime 😅
Wunderbar
Wundabah
Is it tho because the "wunderbar" sounds a bit off
@@wideboii4523im sure everyone sounds a bit different depending on your region
That's the coconut milk I remember drinking as a child in the Caribbean Island. Brings back childhood memories... The grated flesh leftover from the first squeezed milk, was cooked with: a little water, sugar cane with cinnamon and anis stars to make coconut sweets (resembling macaroons). The best dessert ever!!!
Ooo are you referring to coconut drops? 🇹🇹 They’re so good! 😋
Do you have a recipe?
Not a recipe with exact ingredients proportions. In a large pot on the stove, add; let's say if your shredded coconut measures 2 cups you could add 1/2 of water, about 1/3 cups of brown sugar, a pinch of salt, 1 tsp of cinnamon powder, 1 star anis (broken) . Let that cook on low heat covered. Stir from time to time with a wooden spoon. When that wooden spoon dragged across the pot leaves a clean line, add 1 tsp of vanilla extract, mix that in and remove from fire. Then line a cookie sheet with parchment paper, start dropping your mixture as big as you want. Let that cool off completely and store in a glass or plastic container with a lid. That is if they don't disappear the same day!
@@Serenity-iv2qh thank you!!
I will definitely try this! 😋
I love these
As an Indian and Bengali it's a culture shock for me to watch a tutorial for preparing coconut mik 'cause I thought it's a common sense🙂 I knew how to make it from like 2nd or 3rd standard. Chingrir malaikari tought us well I guess. The dessert seems so simple yet tasty, will try it.
As an Indian it is shocking for me to see that people are so snobby and uptight and borderline narcissistic to this day. Almost as if people have their own culture and traditions and they don’t necessarily follow yours? Do you know how to make Kashmiri Rogan Josh? No? Too bad any 5th grader from Kashmir would know.
@@anti_fascist I think you read my comment in a condescending tone which is absolutely okay because it's difficult to interpret the tone through only text and maybe I worded my thoughts wrongly. But it's absolutely "cultural shock" just like seeing pineapple in a tin can is. That's it.
@@anti_fascist chill brother, he might've meant it as a "cultural shock",
For analogy: I was shocked when older people didn't know how to change brightness in phone when I was 10, they were shocked I didn't know how to make trunk call. It's not about skill, it is about exposure to others' life
@@BerryisthebetterBahng do you make Rogan Josh? What is difference between Bengali and Kashmiri
I love getting surprised with my own culture 🇵🇷🇵🇷🇵🇷🇵🇷💙💙💙
Samee❤🇵🇷
In the Philippines, we have a similar dish called Maja Blanca. Almost the same ingredients: coconut milk, sugar, salt, and cornstarch. We also add evaporated milk and cream of corn. Stir over heat until the mixture thickens. Transfer to a mold and allow to set. Top with some crushed peanuts. It can be eaten while warm, or it can be chilled first. Either way, it's a comforting, heartwarming dessert! 🤤
Love from 🇵🇭
Love this! When my grandmother was teaching my mom some of our traditional (we are Puerto Rican) she began by showing her how to make the coconut milk from scratch. So many of our fav desserts use coconut milk so seeing this is nostalgic for me.
"What type of jelly is that?"
"Oh it's actually coconut!"
Yo oooo when he started the recipe I was thinking "hey, this is basically Tembleque... I wonder if some other country has the same recipe"... And it turned out it *was* puertorican Tembleque! 🤭
I discovered tembleque recently and I can't get enough of it. I even made it myself like this with fresh coconut milk and compared it to canned. So much better, truly.
I'm so happy other people are eating Puerto Rican food! ❤
It made me so happy that you know what Tembleque is. I sometimes add in a little shredded coconut to it
That’s essentially a Hawaiian dessert called haupia just with cinnamon. Love how different cultures have similar foods
YESS I was just thinking this!
Traditionally, haupia was thickened with pia (arrowroot) starch, but these days people usually use cornstarch like in this tembleque recipe. Good stuff.
It’s essentially a Middle Eastern desert called Muhalabia (cinnamon included)
Love haupia. My landlady had a mango tree in her yard and made it with mango puree
I've noticed there are two types of canned coconut milk (in Germany). One contains coconut, water, and thickener, e.g. the one from the ja! brand. And the other only contains coconut, e.g. the Rewe Beste Wahl brand.
The first one looks like a homogeneous milky liquid when you open it. The other is solid at the the top and liquid at the bottom, and you need to scoop through the top layer.
Ah, good to know that! I drank the one with rice and it was so disgusting
The second one is much better than the milky one - sometimes I use just the solid bit for recipe; then add the liquid from the bottom of the can after.
Love how you show so many recipes that are lesser known outside of their culture of origin!
Tembleque do taste great and you got to love the way it jiggles. Here in PR it is served a lot during the holidays, but you can find it all year long if you wish.
Puerto rican here! If you make this dessert with rice flour in place of corn starch, you get majarete. It’s tembleque’s sister and it is equally delicious. It has more of a porridge consistency if that’s more your style. Enjoy!!
I made coconut milk ice cream once with a recipe very similar to that, long ago. I used a can of coconut milk, but it still tasted divine. Could be served as paletas or soft serve once blended. Healthier oils, healthier sugar, good water... Coconuts are such a blessing.
Please share your coconut soft serve ice cream..😋
@nancynguyen8643
- 1 can of coconut milk
- Sugar to taste
- Vanilla essence or beans to taste (optional)
- A pinch of salt
- A teaspoon of cornstarch (others probably work as well, but I didn't try them)
Edit: I forgot cans come in many sizes, so if you got a small can, probably should cut the amount of starch in half. Otherwise, blending would become a mandatory step before eating 😅
Add everything to a pot, whisk very well until all is combined.
Bring pot to very low heat, just until it's a bit warmer than you could feel comfortable touching (do not boil). This step will activate the starch so that the liquid (it shouldn't be much thicker than coconut milk after this) can hold itself in popsicles once frozen.
Pour mix into popsicle or ice cube molds, preferably flexible ones.
Freeze overnight
If you want it soft serve, freeze as ice cubes, then blend gently before serving (I say "gently" because some mixers could warm up too much due to speed and turn it into milk again)
Some creative tips for you:
- it's probably possible to flavor the milk before warming and freezing, but I didn't test it
- pouring melted chocolate of your preference over frozen popsicles or ice cubes for frozen bonbons
- adding chocolate chips to soft serve after blending
- topping with tropical fruits (like piña colada ice cream?), or crispies, sprinkles, nuts, sea salt (works with bitter dark chocolate), caramel, etc
- Honestly, if you can afford to, just pretend you got an ice cream buffet at home and have fun going wild with toppings, the sky is the limit
@t.k.5088 Thank you so much for taking the time to share your special recipe and great tips, too. You're an 😇! Any recommendations for the cookies to make an ice cream cookies sandwich? 🤭 thank you again. Have a blessed day 🙏 🥰
@nancynguyen8643 no worries! I'm always glad to share recipes!
I never thought of making an ice cream sandwich with this! But if I were making one, I'd probably try chocolate cookies!
Enjoy your coconut ice cream! 🥥🤍
@@t.k.5088wow this is well taught off. Thank you for sharing. May I ask why you use the cornstarch? Couldn't you just make it without it?
Additional: another nice flavour to the icecream is cardamom. And palm sugar, this goes really well with the coconut. I like (to make) rice pancakes/steamed (cup)cakes with fresh grated coconut and jaggery (and sugar for your liking).
My mom always does the real coconut one
It has no competition with the canned one
Canned one is trashy, it's always too thick.
Omg the moment you said serve it with some cinnamon I was like TEMBLEQUE???
Thanks for introducing some of our island's simple delicacies
The flesh can be used in a variety of dishes too. Can be used in drops and desserts, or sweetbread, can add it to your doughs (bake, bread etc), can be used to make chutney. Honestly both the milk and the flesh are so versatile 🇹🇹
Coconut chutney with mint is my fave!
That dessert looks so simple and amazing!
It tastes amazing
I grew up eating tembleque and it's my favorite to this day
This is very similar to an Egyptian dessert called mahalabiya, I’ve never seen a variation with coconut milk, instead it’s usually normal milk and can either be made with starch or rice flour with sugar and topped with cinnamon, coconut flakes and nuts!
Happy to know that I’ve technically tasted a dessert from multiple countries and it goes to show how connected people really are!
Pulling the meat husk out of the shell like that is such a western thing though---we never scrape the coconut like that. We have scrapers (either sitting down versions or the ones that you hook to the table...) and scrape, scrape, scrape! Never push down too hard or the scraps become too thick and won't release milk well. Pulling the husk entirely out of the shell and blending it is definitely something new!
I was thinking "that probably makes some bangin tembleque" and then you made it! 👍
Bro looks so happy so I'm subscribing to see more of that happiness
I love that they don't care to hide it when they're reading directly off a script...vs being their naturally wild and slightly unhinged selves 😂
Loooooooooveeeeee me some tembleque!!!!! Thank you so much for showing my culture's way to make it!
This video is so relaxing for some reason
The most perfect pronounciation Ive ever heard 😊😊
TEMBLEQUEEEE!!! i was surprised when i saw u made some. I grew up on tembleque in the Island especially on Christmas🙌🙌
That cake looks amazing
You’ve definitely inspired me to try a lot of things I’ve never even heard of that we’re so amazing. Keep it up love your videos!
Kakkanut Meelk…. Perfect
i understood that reference.
Making something traditionally Puertorican and then using the German word “wunderbar” is very amusing. You seem cultured, so I’ll take the mashing of cultures as intentional and humorous! Cheers.
"Hear me out" Yes, nothing bad has ever followed that phrase
Naurr the homemade coconut milk is heaven in a glass for me.
Love it when my mom makes it💓🌟
Your smile is infectious!! Cheered me up on a bad day :)
As a Filipino the way you extract coconut milk made my jaw drop and made me question everything 😂
Exactly! I was shocked when he pulled out the flesh from the husk then went on and peeled the excess LMAO
We usually grate it here in PH lol
Don't forget the sugar and a bit of vanilla! Delicious! You can also make a hot cereal just by adding lemon zest. "Maicena".
Wunderbar 🤗
Tembleque! Qué rico! No puedo creer que haz hecho uno de nuestros postres favoritos especialmente en Navidad !!!❤❤❤🎉🎉
The way he says "wunderbar" everytime kills me. It's so adorable
Fun fact: spam is what they use to ween cannibals off of human meat 👁️👁️
Coconuts are one of nature's most versatile products
You never cease to surprise me haha you have one of the best videos out there! ❤
For a moment I thought he said cat and coconut milk, I was like “how tf do you milk a cat?”
OMG we Pacific Islanders do it so simply, you make it soooo complex😂😂
I’d rather be slowly consumed by moss than make my own coconut milk every time I needed to use it
Such professional yet soothing and smooth explanation, why doesn't youtube have react options instead only like here 😤
U make this work looks so easy 😃
Once I seen the thickness of the dish, he was making I knew automatically what it was
Tembleque! Thank you for featuring this :-)
You can swap that corn flour with rice flour slurry, put a pinch of salt, a bunch of pandan leaves, stir for 15 mins on small fire, and you can get an aromatic, hearty porridge thats kind to your stomach when you feel sick! We usually pour brown sugar syrup on top of it, and on hot days you can add ice cubes & swap the brown sugar syrup with berries compote for refreshing creamy treats.
I feel blessed that I live in a tropical climate country. I can simply go to traditional market to buy coconut and they will clean & grated it for you.
We use the water from mature coconut for cooking, but not for drinking.
We drink only coconut water from young coconut.
Tembleque is a traditional dessert served mostly on Christmas in Puerto Rico. 🇵🇷
Manually shredding coconut on a traditional coconut stool is a childhood memory that I will never forget.
Try this :
Coconut milk + rice flourb + lil bit of salt. Boil until thickens, set aside
Palm sugar + lil bit of water. Boil, until disolved.
Pour it on the coconut milk+rice flour enjoy
Tembleque is similar to home made blancmange made with milk, cornflour, sugar and vanilla. You can use cocao powder too for a chocolatey flavoured one, or halve the mix and set alternate layers of vanilla and choccy blancmange. We had it at school and it is used to be coloured pink.
I remember as a kid, we made fresh coconut milk all the time for Kokoda and Palusami which are traditional Fijian dishes. Use to use the coconut scrapper that you’d have to sit on.
savory dishes (rendang, coconut rice, etc), cakes, ice creams and so many desserts. even without travelled around the world, just open up your minds and palates
TEMBLEQUE 😭 It's one of my favourite most funny words in Spanish
Wow looks easy and yummy😊
WOW;
MIND BLOWN!!!
I GREW UP ON TEMBLEQUE & IT’S DELISH.
TY FOR THIS.
I just love how coconuts simply refuse to have any part of them be unusable for something
Favourite chef
He makes everything easy, wunderbar!!
If you take that exact same recipe, but replace the cinnamon with plums in syrup, you get a Brazilian "manjar de coco". Absolutely epic dessert
Im a palestinian that lives in puerto rico and ill say, these people have amazing taste in everythingg. Dances, culture, food, clothing, theyve got it allll❤️
As a puerto rican this video makes me happy
He made that look waaaaaay easier and more tastey than I would. I’m sure it would look much different if I tried it lol 😳 😂
Love❤the fridge!
Thank you so much you've just given me something to surprise my Puerto Rican partner with later this month
Herman, you're a gift to all of us
Puerto Rican/White, grew up in Cali. How have I gone my whole life without knowing about this delicious looking Puerto Rican Tembleque?! Well, if my grandparents (who grew up on the Island) hadn't lived in NY,) I probably could have learned all about it. Dangit. And If my mom knew about it, she held out on me.
try making it it’s rlly good
Tembleque is my favorite Puerto Rican desert, you have to try it out! I make mine with 1 can of condensed coconut (the sweet coco lopez stuff used for pina coladas) and one can of coconut milk, 1 tsp salt, 1 tsp orange flower water, 1/4 cup corn starch. Add everything together cold so the corn starch doesn't make lumps. Stir constantly on low heat until it becomes more thick. Don't allow the bottom to burn or let it boil, only low simmer. After it's thick pour it into bowls and refrigerate until set. You can top with cinnamon and coconut flakes.
In Sri Lanka, we use coconut milk everyday for cooking. We add water instead of coconut water to make coconut milk. We scrape coconut and blend them with water. The coconut milk use to cook almost all the curries and we eat coconut 'sambol' - a raw dish that made from mixing scraped coconut, chillie flakes, onion, pepper, garlic (if you like) and lime. We use tons of coconuts for food and there are always a pile of coconut shells behind our house.
WEPAAAA! Gracias! Thank you for featuring our delicious tembleque! Buen día! 🙏🏻💖💃
Man your hair is just awesome.
Tembleque is yummy! Thank you for sharing this. 😀🙌✨
What a horrible day to not like coconuts, that last one looks amazing
You can use almond milk or hazelnut milk instead of coconut milk. ❤ I'm Puerto Rican and eat tembleque often.
His smile at the end omg
Wish you all the best good sir
Being a Sri Lankan, we use coconut milk like that for curries EVERY day but i just realized that i have never drank coconut milk like that 😅
Tip - instead of drinking the coconut water, use it during blending instead of regular water. Tastes much better. Thats how we do it in PNG
I feel like tembleque is the perfect name for something jelly-like
Im happy you represented us with that tembleque it's one of the only coconut type things I'll eat 😅.
THIS is a real chef
Puerto Rican here the coconut can also be used for arroz con dulce
1. take the coconut flesh
2. put in it a blender with cardamom and blend nicely
3. strain the flesh and add jaggery to it
AND YOUVE GOT THE BEST DRINK EVER
I love tembeque! When I saw it i immediately smiled ❤
This looks so good
YUM tembleque! 👏🏻👏🏻👏🏻
Great job!
Fun fact!
In Marathi, coconut is also called as "Kalpavruksha", the tree of heaven, as each part of the coconut can be used in some way or the other.
man that looks amazingly good