Simple Way to Flan De Coco Goya

Tembleque De Coco - Coconut Tembleque

Agregar coco rallado•para el caramelo

Recipe Summary Tembleque De Coco - Coconut Tembleque

Tembleque is a traditional dish served in Puerto Rico around the holiday season. It is jiggly and similar in texture to a panna cotta.

Ingredients | Flan De Coco Goya

4 cups coconut milk

1 ½ cups coconut cream

1 ½ cups evaporated milk

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup milk

1 cup cornstarch

⅔ cup white sugar

1 ½ teaspoons vanilla extract

1 teaspoon orange blossom water

½ teaspoon salt

½ teaspoon lime zest

1 pinch ground cinnamon, or to taste

Directions

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.

An 8-cup Jell-O(R) mold ring or individual ramekins can be used in place of the cake pan, if desired.

Info | Flan De Coco Goya

prep: 15 mins cook: 20 mins additional: 4 hrs 40 mins total: 5 hrs 15 mins Servings: 12 Yield: 1 deep 9-inch cake pan

TAG : Tembleque De Coco - Coconut Tembleque

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