Ingredients with Measurements:
- 1 cup of corn flour
- 1 can of coconut milk (13.5 oz)
- 1 cup of sugar
- 1/2 cup of water
- 1/4 cup of lime juice
- 1 tablespoon of lime zest
- 1/4 teaspoon of salt
- 1/4 cup of shredded coconut
Special equipment needed:
- 8x8 inch baking dish
- Medium saucepan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a medium saucepan, combine the corn flour, coconut milk, sugar, water, lime juice, lime zest, and salt. Whisk until well combined.
2. Cook the mixture over medium heat, stirring constantly, until it thickens and starts to pull away from the sides of the pan. This should take about 10-15 minutes.
3. Pour the mixture into an 8x8 inch baking dish and smooth out the top with a spatula.
4. Sprinkle the shredded coconut over the top of the mixture and press it down gently with your hands.
5. Allow the mixture to cool to room temperature, then cover it with plastic wrap and refrigerate for at least 2 hours, or until firm.
6. Once the nicuatole is firm, cut it into squares and serve.
- Time:
Preparation time: 5 minutes
- Cooking time: 15 minutes
- Cooling time: 2 hours
Temperature:
- Medium heat
Serving size:
- 8 servings
Nutritional information:
- Calories: 270
- Fat: 10g
- Carbohydrates: 45g
- Protein: 2g
- Fiber: 1g
- Sugar: 35g
- Sodium: 85mg
Substitutions for ingredients:
- Corn flour can be substituted with masa harina or regular flour.
- Lime juice can be substituted with lemon juice or orange juice.
- Shredded coconut can be substituted with chopped nuts or dried fruit.
Variations:
- Add a teaspoon of vanilla extract for extra flavor.
- Use different citrus fruits, such as grapefruit or blood orange, instead of lime.
- Add a tablespoon of rum or tequila for a boozy twist.
Tips and tricks:
- Stir the mixture constantly to prevent it from burning.
- Use a non-stick saucepan to prevent the mixture from sticking to the bottom.
- If the mixture is too thick, add a little more water to thin it out.
Storage instructions:
- Store the nicuatole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The nicuatole can be served cold or at room temperature.
Presentation ideas:
- Serve the nicuatole on a platter with a sprinkle of lime zest and shredded coconut on top.
Garnishes:
- Lime zest
- Shredded coconut
- Chopped nuts
Pairings:
- Serve the nicuatole with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Grilled pineapple
Troubleshooting advice:
- If the mixture is too thin, cook it for a few more minutes until it thickens.
- If the mixture is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure to refrigerate the nicuatole as soon as possible to prevent bacterial growth.
Food history:
- Nicuatole is a traditional Mexican dessert made from corn flour and sweetened with sugar.
Flavor profiles:
- Sweet, creamy, tangy, and nutty.
Serving suggestions:
- Serve the nicuatole as a dessert or a sweet snack.
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Region: Mexican