Tembleque de Coco (Coconut Tembleque)

Name: Tembleque de Coco (Coconut Tembleque)
Total time: 315
Yield: 12
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

Recipe by MKCortes (Latin Goddess) from allrecipes.com

Dessert 5 Hr. 15 Mins.

Ingredients

12 servings

•

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

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 the 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 the refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of the pan in a bowl of warm water for 1 minute. Carefully separate tembleque from the pan by running a thin knife around the edges. Place a serving dish on top of the pan and invert tembleque onto the dish; garnish with cinnamon.