Tembleque Choco-Coco.

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

Tembleque Choco-Coco

6 (14 ounce) cans lite coconut milk 1 teaspoon salt 1 1/2 cups SPLENDA® No Calorie Sweetener, Granulated 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® No Calorie Sweetener, Granulated 2 ounces pre-melted unsweetened chocolate 3 ounces shredded toasted coconut 1 bunch fresh mint 1 pint raspberries

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.
Combine cornstarch and 1 cup water in a small mixing bowl, stirring until dissolved.
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.
Pour or spoon the two mixtures into dessert glasses, alternating white and chocolate layers. Cover with cellophane, refrigerate overnight.
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 servings.
Prep Time: 15 Minutes
Cook Time: 20 Minutes

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.