The Best Recipes for Tembleque de Coco - Coconut Tembleque

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Tembleque de Coco - Coconut Tembleque

"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 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
• 1/2 teaspoon lime zest
• 1 pinch ground cinnamon, or to taste

Instructions :

Prep : 15M	Cook : 12M	Ready in : 5H15M

• 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.

Notes :

• An 8-cup Jell-O® mold ring or individual ramekins can be used in place of the cake pan, if desired.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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