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Tembleque de Coco (Coconut Tembleque)
Tembleque de Coco (Coconut Tembleque)
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
315 minutes
"Tembleque is a festive Puerto Rican coconut milk dessert."
Ingredients:
  • 4 cups coconut milk
  • 1.5 cups coconut cream
  • 1.5 cups evaporated milk
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 1 cup milk
  • 1 cup cornstarch
  • 0.66666668653488 cup white sugar
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon orange blossom water
  • 0.5 teaspoon lime zest
  • 1 pinch ground cinnamon, or to taste
Instructions:
  • In a large saucepan, mix together coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger.
  • Whisk milk and cornstarch until smooth; blend into coconut milk. Stir in sugar, vanilla, orange blossom water, salt, and lime zest. Simmer over medium heat until thickened, about 5 minutes. Reduce heat to medium-low; continue cooking for about 15 minutes until thick.
  • After turning off the heat, transfer the mixture into a deep 9-inch cake pan. Let it cool at room temperature for approximately 30 minutes. Cover the pan with plastic wrap and refrigerate until the tembleque is chilled, for at least 4 hours to overnight.
  • Take the tembleque out of the fridge and let it come to room temperature for roughly 10 minutes. Then, immerse the bottom of the pan in warm water for 1 minute. Gently loosen the tembleque from the pan by sliding a thin knife around the edges. Place a serving dish on top of the pan, flip it over, and garnish the tembleque with cinnamon.

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