Prep 20 mins
Cook 20 mins
This coconut custard has the texture of a Filipino flan and a not too sweet taste that is absolutely wonderful! My husband is Puerto Rican and his family loves it! I like to use low-fat 1% milk, but whole, 2% and skim are just fine! If you use skim milk, the tembleque will take longer to set. Adding cinnamon sticks to the milk while cooking adds aroma and flavor! This recipe takes about 20 minutes of prep time and anywhere from 3-6 hours to set (depending on the milk you use). If you want to serve it soon, then add about 1/4 Cup cornstarch to the recipe and allow to bubble over heat while stirring constantly.
- 1 (15 ounce) can cream of coconut
- 3 cups milk
- 1⁄4 cup sugar
- 1 teaspoon vanilla extract
- 2 cinnamon sticks (optional)
- 1⁄2 cup cornstarch, sifted
- ground cinnamon (to garnish)
- cinnamon stick (to garnish) (optional)
- flaked coconut (to garnish) (optional)
- Over medium-high heat Pour milk into a 3 quart pot.
- Add cinnamon sticks.
- Whisk in Cream of coconut, vanilla and sugar.
- Bring to a slow boil, stirring occasionally .
- Whisk in cornstarch in 3 parts, whisking vigorously after each addition to prevent large lumps from forming.
- Lower flame to medium and allow mixture to bubble, stirring frequently (takes about 5 to 7 mins).
- When mixture sticks to spoon and is the consistency of a smooth custard, remove from heat. (if it gets too thick whisk in milk a Tbsp at a time).
- Remove cinnamon sticks and discard.
- Pour into individual ramekins, dessert dishes, or a mold pan that has been rinsed in COLD water.
- Allow to cool for 30 minutes before placing in refrigerator.
- Refrigerate for 3-6 hours.
- To remove from mold, place pan in a warm water bath for about 5 minutes. Invert onto serving dish.
- Garnish with ground cinnamon and flaked coconut.
- Accent your serving dish with a cinnamon stick!