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Tembleque (Coconut Custard)

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.

Cooking Light SEPTEMBER 2004

  • Yield: 10 servings (serving size: about 2/3 cup)

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

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.

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
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Tembleque (Coconut Custard) recipe

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