Tembleque de Coco - Coconut Tembleque Recipe

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