Coconut Cream Delight

Coconut Cream Delight

A creamy and fragrant coconut dessert that is chilled to perfection, offering a delightful blend of tropical flavors and spices.

Ingredients

• 1 can coconut milk
• 1 can coconut cream
• 1 can evaporated milk
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange blossom water
• a pinch salt
• 1 teaspoon lime zest

Method

1. In a large saucepan, combine coconut milk, coconut cream, evaporated milk, along with spices like cinnamon, nutmeg, and ginger until everything is well mixed.
2. In a separate bowl, mix cornstarch with a small amount of milk until smooth, then stir this into the coconut mixture. Add sugar, vanilla extract, orange blossom water, a touch of salt, and some lime zest. Cook over medium heat, stirring frequently, until the mixture reaches a simmer and starts to thicken, about 5 minutes.
3. Lower the heat to medium-low and keep cooking, stirring often, until the mixture is significantly thickened, which should take around 15 minutes.
4. Remove the saucepan from heat and pour the thickened coconut blend into a deep 9-inch cake pan. Allow it to cool at room temperature for about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
5. When you're ready to serve, take the tembleque out of the fridge and let it sit for 10 minutes at room temperature. Dip the bottom of the cake pan in warm water for 1 minute to help release it. Carefully run a thin knife around the edges to loosen, then place a serving plate on top and flip it over to transfer. Finish by dusting with a sprinkle of cinnamon for an elegant touch.