Tembleque ( Low Carb)

Holidays are coming. You can see the houses decorated, the weather is cooling down( at least here in Texas) and you can hear the music in every corner. For Puerto Ricans in the United States we get nostalgic of the food, the people, the " Parrandas". I decided that I was going to get my Puerto Rican fix but keeping my health goals. This Tembleque has no sugar and it is so creamy! The flavor was on point , and the texture was of a very rich " natilla". This was so easy to make and you don't need a cheat day to enjoy it.

Tembleque Low Carb:

Ingredients:

2 cans of Coconut Milk ( full fat)

1 cup of water

3/4 cups of Sola sweetener.

2 sticks of Cinnamon

1 tbsp of Coconut extract

powdered Cinnamon for decoration.

2 packets of unflavored gelatin.

Procedure:

Heat up to boil 1 cup of water and 1 can of Coconut Milk, Sola Sweetener and 2 sticks of Cinnamon. Take away from heat and add the unflavored gelatin and mix well, also add the other can of coconut Milk and the Coconut Extract. If you like it more dense

you can add another pack of unflavored gelatin. For me 2 was perfect because it was creamy like a Pana Cotta. You can serve it in individuals cups or in a 8x8 Glass pan and refrigerate at least 4 hrs. However, overnight is better. Sprinkle additional cinnamon for that beautiful visual effect. Be sure to take off the cinnamon stick before you put it to chill. IF you make this recipe be sure to tag me in instagram using #gisetkingfitness or @coachgisetk in instagram. This will be your go to recipe and no cheat day is needed!!!!