Tembleque de Coco (Coconut Tembleque)

Name: Tembleque de Coco (Coconut Tembleque)
Prep time: 15 min
Cook time: 20 min
Total time: 315 min
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 salt; 0.5 teaspoon lime zest; 1 pinch ground cinnamon, or to taste

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

Recipe by MKCortes (Latin Goddess)

Published on June 19, 2020

3

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

4 hrs 40 mins

Total Time:

5 hrs 15 mins

Servings:

12

Yield:

1 9-inch cake pan

Jump to Nutrition Facts

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

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.

Tips

An 8-cup flavored gelatin mold ring or individual ramekins can be used in place of the cake pan if desired.

Nutrition Facts (per serving)

430	Calories
27g	Fat
46g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 430
% Daily Value *
Total Fat 27g	34%
Saturated Fat 23g	117%
Cholesterol 11mg	4%
Sodium 163mg	7%
Total Carbohydrate 46g	17%
Dietary Fiber 1g	4%
Total Sugars 31g
Protein 5g
Vitamin C 3mg	15%
Calcium 124mg	10%
Iron 2mg	8%
Potassium 370mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.