Tembleque de Coco (Coconut Custard) (Submitted by Myrna Troiano)
Ingredients:
• 3 cups fresh coconut milk • 1/4 teaspoon salt • 2/3 cup sugar • 1/2 cup cornstarch • 1/4 cup half & half to dissolve cornstarch • 2 tsp Vanilla Extract • Ground cinnamon (for garnish)
How To Make:
1. In a pan, combine the coconut milk, salt, and sugar. 2. In a separate bowl, dissolve the cornstarch in a small amount of coconut milk. Strain the mixture and then add it to the remaining coconut milk in the pan. 3. Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens. 4. Lower the heat and continue cooking for another 5 minutes, stirring twice.
5. Remove the pan from the heat and pour the mixture into a moistened mold or large round pan. 6. Allow the Tembleque to cool completely in the mold, ensuring it fills the mold entirely. This will typically fill a 1-liter mold. Cooling takes about 1 1/2 hours in an aluminum pan. 7. Once cooled, run a thin knife around the edges to loosen the Tembleque, then carefully invert it onto a flat surface (serving dish or platter). 8. Sprinkle with ground cinnamon and nutmeg before serving.
Behind the Recipe:
Growing up, my mom’s tembleque (coconut custard) was one of my favorite treats, a sweet indulgence I always looked forward to. The rich, creamy coconut flavor felt like a comforting embrace. It’s a dish that takes me straight back to the warmth and love of home. I came across the recipe in my mom’s old recipe book, and it brought back all those cherished memories.
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