Coconut Custard (Tembleque) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 cups fresh coconut milk, or unsweetened canned coconut milk | 1/2 cup sugar | 1/4 cup cornstarch |
| 1 | Blend all of the ingredients well in a blender or food processor. Transfer to a saucepan. Bring to a boil, stirring constantly. Reduce the heat and simmer until the custard coats the back of a spoon, about 4 minutes. |
| 2 | Pour the custard into 6 glass custard cups. Cover with plastic wrap to prevent a skin from forming. Refrigerate until firm, about 4 hours or overnight. |