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Tembleque (Coconut Custard)

Cooking Light
Yield 10 servings (serving size: about 2/3 cup)
This creamy coconut custard should be made the night before. Sprinkle with cinnamon before serving. We strained the custard before chilling to ensure it would be smooth.

Ingredients

  • 3/4 cup sugar
  • 1/2 cup cornstarch
  • 1/8 teaspoon salt
  • 3 (13.5-ounce) cans light coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon coconut extract
  • 1/8 teaspoon ground cinnamon

Nutrition Information

  • calories 157
  • caloriesfromfat 36 %
  • fat 6.2 g
  • satfat 4.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 25 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 75 mg
  • calcium 1 mg

How to Make It

  1. Combine first 4 ingredients in a heavy medium saucepan. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Remove from heat; stir in extracts. Strain through a sieve into a shallow 2-quart dish; cover surface of custard with plastic wrap. Chill overnight. Sprinkle with cinnamon before serving.