Pasito por aquí y pasito por acá—For when the music gets going, you will need some guava flavored inspiration to dance along
To make this perfect spread you will need:
•2 oz Conchita Guava Nectar
•1 oz pomegranate liqueur
•4 oz chilled champagne
1. Add liqueur and Conchita Guava Nectar. Pour in champagne and gently mix.
A creamy, rich cheesecake infused with the tropical sweetness of Conchita Guava Marmalade and the comforting crunch of Canela Crisps. A Latin twist on a classic dessert.
A tropical twist on the traditional Colombian holiday dessert, made creamier with coconut milk and sweetened grated coconut — finished with a simple homemade blackberry sauce, just like grandma used to make.
For the natilla:
For the blackberry sauce:
1. Prepare the natilla mixture:
In a bowl, mix the natilla ready mix with 1 cup of coconut milk and 1 cup of whole milk (taken from the total of 3 cups). Stir until smooth.
2. Cook the natilla:
In a medium saucepan over medium heat, add the remaining 2 cups of whole milk. Pour in the natilla mixture and stir constantly.
3. Add the coconut:
Stir in the Conchita Grated Coconut. Continue stirring for about 10 minutes, or until the mixture thickens and becomes creamy.
4. Let it set:
Pour the natilla into a dish or individual servings. Let it cool at room temperature, then refrigerate for at least 2 hours.
5. Make the blackberry sauce:
In a small saucepan, combine blackberries, sugar, and a splash of water. Simmer over low heat until the berries break down and form a syrupy sauce. Let it cool.
6. Serve:
Before serving, sprinkle extra shredded coconut on top of the natilla and drizzle with the homemade blackberry sauce.
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