For an extra layer of flavor, consider toasting the coconut before adding it to the milk. If you don't have orange blossom water, a touch of lemon zest can be used as a substitute. To ensure a smooth texture, strain the coconut milk mixture through a fine-mesh sieve before chilling.
Tembleque de Coco (Coconut Tembleque)
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME5 hrs 15 mins
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SERVING12 People
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VIEWS12
Transport yourself to a sun-kissed Caribbean island with this exquisite Coconut Tembleque. A silky, coconut-infused dessert, gently spiced and delicately flavored, it's a true celebration of tropical indulgence. Its creamy texture and refreshing taste make it the perfect ending to any meal, or a delightful treat on its own.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol11 mg
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Fiber1 g
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Protein5 g
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Saturated Fat23 g
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Sodium163 mg
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Sugar31 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large saucepan, whisk together the coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger. Ensure there are no lumps for a smooth, velvety texture. (Prep time: 5 minutes)
02
Step
5 mins
In a separate bowl, thoroughly dissolve the cornstarch into the milk. This step is crucial to prevent any graininess in your Tembleque. Gradually whisk the cornstarch mixture into the coconut milk mixture. Add the sugar, vanilla extract, orange blossom water, salt, and lime zest. (Prep time: 5 minutes)
03
Step
20 mins
Place the saucepan over medium heat, stirring constantly with a whisk or spatula. Continue stirring until the mixture begins to simmer and noticeably thicken. This should take approximately 5 minutes. Reduce the heat to medium-low and continue cooking, stirring constantly, until the mixture reaches a pudding-like consistency and coats the back of a spoon, about 15 minutes.
04
Step
4 hrs 30 mins
Remove the saucepan from the heat. Pour the mixture into a 9-inch cake pan or mold. Allow the Tembleque to cool to room temperature (approximately 30 minutes). Once cooled, cover the pan tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the Tembleque to fully set and chill.
05
Step
11 mins
To unmold, remove the Tembleque from the refrigerator and let it sit at room temperature for about 10 minutes to slightly soften. Briefly dip the bottom of the pan in a bowl of warm water for about 1 minute to loosen the edges. Gently run a thin knife around the edges of the pan to further release the Tembleque. Place a serving dish on top of the pan and carefully invert the Tembleque onto the dish. Garnish generously with a dusting of ground cinnamon before serving.
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RECIPE REVIEWS
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Please Rate
Khalid Macejkovic
Jun 25, 2025This recipe is fantastic! The Tembleque came out perfectly smooth and creamy. The hint of orange blossom water adds a lovely floral aroma.
Sarina Goldner
Jun 10, 2025I made this for a holiday party, and it was a huge hit! Everyone loved the texture and the subtle spice notes.
Arnulfo Casper
Jun 9, 2025Easy to follow and the results are delicious. I appreciate the tip about pressing the plastic wrap onto the surface while chilling; it worked perfectly!