Has a terrific outcome and is made quickly and easily. It is a delicate, flavorful, and extremely moist cake.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs 40 mins |
| Total Time: | 5 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cake pan |
Ingredients
- 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
Instructions
- 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 the 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 the refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of the pan in a bowl of warm water for 1 minute. Carefully separate tembleque from the pan by running a thin knife around the edges. Place a serving dish on top of the pan and invert tembleque onto the dish; garnish with cinnamon.
- An 8-cup flavored gelatin mold ring or individual ramekins can be used in place of the cake pan if desired.
Nutrition Facts
| Calories | 430 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 23 g |
| Sodium | 163 mg |
| Sugars | 31 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not very familiar with what this should taste like but I really liked it. I left out the orange blossom water only because I don’t have any. I replaced the sugr with Swerve and it worked wonderfully. I chose to make these in individual cups. Thanks for the recipe.
I was looking for an authentic recipe like my abuela used to make me and this was it! I followed the recipe exactly and it was wonderful! Making it today for a second time because my family devoured it the first time. Thank you for sharing:)