SANS GLUTEN December

By Christina McGairk

YAY! Christmas time is here. The season of celebration of cheer, hope, and perpetual joy. It also means holiday desserts are in full swing. Around this time of year, cakes, cookies, cupcakes, pies, and more can be found at a family holiday gathering, a Christmas party, or a company pitch-in. Those who are gluten-free can also partake of all the sweetness of Christmas.

I’ll share one dessert that we traditionally prepare around the holidays that is naturally gluten-free. Also, since I’m a busy Mommy to TiTi, work full time, and NOW going back to school, I’ll show you how I cut some corners here and there, while still keeping it gluten-free.

This dessert, in my opinion, is lots of fun to make. Tembleque, which means “wiggly,” is a coconutty dessert originating from Puerto Rico, but can be found in other Latin American countries. I actually learned how to make this delicious dessert from my dear friend Debbie (AKA Debs) while I lived in Chicago. She prepared it for a Christmas party she threw, and I have loved it ever since. Also, since my daughter TiTi is half Puerto Rican, but doesn’t get to see that side of the family very often due to distance, I try to incorporate Puerto Rican foods and traditions where I can.

Without further adieu, here are the ingredients and how to make it.

4 cups coconut milk (I find canned full-fat coconut milk is the best to use) · 1½ cups coconut cream · 1½ cups evaporated coconut milk (can also use regular evaporated milk) · 1 teaspoon ground cinnamon · ¼ teaspoon ground nutmeg · ¼ teaspoon ground ginger · 1 cup milk · 1 cup cornstarch · 2/3 cup white sugar · 1½ teaspoons vanilla extract · ½ teaspoon salt

As a side note, some people like to also incorporate orange blossom water and lime zest, but that’s not my bag. So I just left it out. Also, if you have a nut or coconut allergy, this would not be the right dessert for you.

Directions: 1. Combine cornstarch with milk in a saucepan until well dissolved. 2.Once dissolved, mix in the coconut milk, coconut cream, evaporated coconut milk, cinnamon, nutmeg, ginger, sugar, and salt. 3. Cook on high-medium heat while constantly stirring.

Usually takes about 5 minutes to thicken up a little. 4.Once it thickens, turn the heat to low and let it simmer for around 10-15 minutes or until it thickens more. 5. Immediately pour into a pan, mold, ramekin, or in our case, individual mini round storage containers.

I like to use those so if a guest can’t finish it all in one sitting, they can just put the lid on and take it with them. The less fuss the better. 6.Let it cool for about 30 minutes and then place in the refrigerator for about 4 hours to set. 7. Once set you can garnish it with ground cinnamon or cinnamon sticks.

Personally, I like to top mine off with toasted coconut as seen in the photo of our finished product. 8.Last, but not least, eat and enjoy.

*Disclaimer: I’m not a nutritionist or a doctor. I’m just a loving mama supporting her daughter and others through their gluten-free journey. If you have questions about the gluten-free diet or celiac disease, please contact your medical professional. Thank you.*