Tembleque Choco-Coco

Layers of chocolate and coconut custard make up this variation of a traditional Puerto Rican dessert.

Recipe Ingredients:

6 (14-ounce) cans lite coconut milk
1 teaspoon salt
1 1/2 cups Splenda® Granulated No Calorie Sweetener
1 teaspoon vanilla extract
6 cinnamon sticks, plus additional for garnish
1 1/2 cups cornstarch
1 cup water
4 ounces pre-melted unsweetened chocolate
1/3 cup Splenda® Granulated No Calorie Sweetener
2 ounces pre-melted unsweetened chocolate
3 ounces shredded toasted coconut
1 bunch fresh mint
1 pint raspberries

Cooking Directions:

1. Combine the coconut milk, salt, 1 1/2 cups of Splenda® Granulated Sweetener, vanilla, and cinnamon sticks in a 4 to 6 quart pan and simmer for 10 minutes.
2. Combine cornstarch and 1 cup 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 4 ounces of unsweetened chocolate and the remaining 1/3 cup Splenda® Granulated Sweetener 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. Toast 3 ounces of shredded coconut on a baking sheet in a 400°F (205°C) oven for 6 to 10 minutes until brown or in non-stick pan over medium heat until done.
   Garnish with a dollop of chocolate. Add mint leaves, raspberries and cinnamon stick. Sprinkle with toasted coconut.

Makes 20 (1/2 cup) servings.

Nutritional Information Per Serving (1/20 of recipe; 1/2 cup): Calories 230 | Calories from Fat 150 | Fat 16g (sat 10g) | Cholesterol 0mg | Sodium 140mg | Carbohydrates 21g | Fiber 3g | Sugars 4g | Protein 3g.

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.