Ingredients with Measurements:
- 1 cup masa harina
- 1 cup water
- 1 can (13.5 oz) coconut milk
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1/4 tsp salt
- Shredded coconut for garnish
Special equipment needed:
- 8x8 inch baking dish
- Medium saucepan
- Whisk
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, sugar, cinnamon stick, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is simmering.
2. Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, until it has thickened and reduced by about a third.
3. While the coconut milk mixture is simmering, prepare the masa harina. In a medium bowl, whisk together the masa harina and water until a smooth dough forms.
4. Once the coconut milk mixture has thickened, remove the cinnamon stick and pour the mixture over the masa harina dough. Use a whisk to combine the two until a smooth batter forms.
5. Pour the batter into an 8x8 inch baking dish and smooth out the top with a spatula.
6. Let the nicuatole cool to room temperature, then refrigerate for at least 2 hours or until set.
7. Once the nicuatole has set, slice it into squares and sprinkle shredded coconut on top for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Refrigeration time: 2 hours
Temperature:
Medium heat for the coconut milk mixture
Serving size:
Makes 9-12 squares
Nutritional information:
Per serving (based on 9 servings):
Calories: 246
Fat: 8g
Carbohydrates: 43g
Protein: 2g
Sodium: 99mg
Sugar: 28g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture will be slightly different.
- Shredded coconut can be substituted with chopped nuts or fresh fruit.
Variations:
- Add cocoa powder to the coconut milk mixture for a chocolatey twist.
- Substitute the cinnamon stick with ground cinnamon for a more subtle flavor.
- Add a pinch of chili powder for a spicy kick.
Tips and tricks:
- Make sure to whisk the masa harina and water together until a smooth dough forms to ensure a smooth batter.
- Use a spatula to smooth out the top of the nicuatole before refrigerating to ensure an even surface.
- Let the nicuatole cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store leftover nicuatole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Nicuatole can be eaten cold or at room temperature, but can also be reheated in the microwave for 10-15 seconds.
Presentation ideas:
Serve the nicuatole on a platter with a sprinkle of shredded coconut and a cinnamon stick for decoration.
Garnishes:
Shredded coconut
Pairings:
Serve with a cup of hot chocolate or coffee.
Suggested side dishes:
Nicuatole is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the coconut milk mixture is too thick, add a splash of water to thin it out.
- If the nicuatole does not set properly, it may need to be refrigerated for longer.
Food safety advice:
Make sure to refrigerate the nicuatole promptly after making and store it in an airtight container in the refrigerator.
Food history:
Nicuatole is a traditional Mexican dessert made with masa harina and coconut milk. It has been enjoyed for centuries in Mexico and is often served during special occasions and holidays.
Flavor profiles:
Nicuatole has a sweet and creamy flavor with a hint of cinnamon and coconut.
Serving suggestions:
Serve the nicuatole as a dessert after a Mexican-inspired meal.
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Region: Mexican