Tembleque (Coconut Custard)

Cooking Light

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.

Yield: 10 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 36%
  • Fat: 6.2g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 25g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 75mg
  • Calcium: 1mg

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

Preparation

  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.
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Tembleque (Coconut Custard) Recipe at a Glance
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