Dessert for 8
Coconut Tembleque
Coconut milk and cream thicken with cornstarch and cinnamon into a smooth chilled Puerto Rican custard.
$3.01for 4 servings
$0.75 per serving$3.01 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: curiouscuisiniere.com
- 13 minstart to table
- Easydifficulty
- 8servings as written
- $typical cost tier
CaribbeanVegetarianVeganDairy-freeGluten-freeBudgetDesserts
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Coconut milk$0.14/oz typical | 27 oz | $3.78Typical price |
| Total for the servings shown | $6.01 | |
Pantry staples you likely have
Dried herbs, spices and seasoning blendsSugar and brown sugarCornstarch, vanilla, yeast, cocoa
Not included in the cost.
Ingredients
- 1 cans (13 1/2 oz) coconut cream
- 1 cans (13 1/2 oz) coconut milk
- 1 cinnamon stick
- 5/8 cup sugar
- 1/2 cup cornstarch
- 1/8 tsp salt
- 1/4 tsp ground cinnamon (optional)
Steps
- Whisk the coconut cream, coconut milk, cornstarch, sugar, and salt in a medium saucepan until smooth.
- Add the cinnamon stick and cook over medium heat for 6 minutes, stirring constantly until thick.
- Remove the cinnamon stick and pour the mixture into eight small dishes.
- Sprinkle with ground cinnamon and chill for 3 minutes before serving.
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