Tembleque De Coco - Coconut Tembleque
Ingredients
- 4 cups coconut milk ⓘ
- 1 1/2 cups coconut cream
- 1 1/2 cups evaporated milk ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon ground ginger
- 1 cup milk ⓘ
- 1 cup cornstarch ⓘ
- 2/3 cup white sugar ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1 teaspoon orange blossom water ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
- Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
- Remove saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
- Remove tembleque from refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of pan in a bowl of warm water for 1 minute. Carefully separate tembleque from pan by running a thin knife around the edges. Place a serving dish on top of pan and invert tembleque onto dish; garnish with cinnamon.
Nutrition & Diet Analysis (per serving)
771
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).