Coconut Tembleque (Tembleque de Coco)

Follow our step-by-step guide on how to make Coconut Tembleque (Tembleque de Coco).

1. Step 1

   Begin by pouring coconut milk, coconut cream, evaporated milk, ground cinnamon, ground nutmeg, and ground ginger into a large saucepan.

2. Step 2

   Stir the mixture well to ensure all ingredients are harmoniously blended.

3. Step 3

   In a separate bowl, whisk together milk and cornstarch until the cornstarch is fully dissolved.

4. Step 4

   Gradually incorporate this mixture into the saucepan, combining it with the coconut blend.

5. Step 5

   Next, add sugar, vanilla extract, orange blossom water, salt, and lime zest to the saucepan.

6. Step 6

   Cook over medium heat, stirring continuously until the mixture reaches a gentle simmer and begins to thicken, which should take about five minutes.

7. Step 7

   Lower the heat to medium-low and keep stirring frequently as the mixture thickens further, allowing about fifteen more minutes for this process.

8. Step 8

   Once it has reached the desired thickness, remove the saucepan from the heat.

9. Step 9

   Pour the luscious mixture into a deep 9-inch cake pan and let it cool to room temperature for approximately thirty minutes.

10. Step 10

    Cover the pan with plastic wrap and place it in the refrigerator, allowing the tembleque to chill completely for at least four hours, or overnight for optimal results.

11. Step 11

    When you're ready to indulge, take the tembleque out of the fridge and let it sit at room temperature for about ten minutes.

12. Step 12

    For easy removal, dip the bottom of the pan in warm water for one minute.

13. Step 13

    Gently run a thin knife around the edges to loosen the tembleque, then place a serving dish on top of the pan and invert it to release the dessert.

14. Step 14

    Finish with a delicate sprinkle of ground cinnamon for an inviting touch before serving.

15. Step 15

    Enjoy this creamy delight that brings a taste of tropical paradise to your table!.