Tembleque de Coco - Coconut Tembleque

Tembleque de Coco - Coconut Tembleque

by Josefina Prieto 2 years ago
5 (2)
20 minutes
429.9 kcal
45.7 g carbs
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Description

Tembleque is a traditional dish served in Puerto Rico around the holiday season. It is jiggly and similar in texture to a panna cotta.

Ingredients
  • 4 cups coconut milk
  • 1 ½ cups coconut cream
  • 1 ½ cups evaporated milk
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup milk
  • 1 cup cornstarch
  • ⅔ cup white sugar
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon orange blossom water
  • ½ teaspoon salt
  • ½ teaspoon lime zest
  • 1 pinch ground cinnamon, or to taste
Directions
  1. 1. Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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 Facts
serving: 1 deep 9-inch cake pan
calories: 429.9 kcal
carbohydrates: 45.7 g
protein: 5 g
saturated fat: 23.3 g
cholesterol: 10.8 mg
sodium: 162.5 mg
fiber: 1.1 g
sugar: 30.8 g