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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

Nutrition Info

429.9 calories carbohydrate: 45.7 g cholesterol: 10.8 mg fat: 26.8 g fiber: 1.1 g protein: 5 g saturatedFat: 23.3 g servingSize: - sodium: 162.5 mg sugar: 30.8 g transFat: : - unsaturatedFat: : -

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.

1 deep 9-inch cake pan

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