Tembleque

Name: Tembleque
Ingredients: 1/2 cup sugar, divided, plus; 1 tablespoon sugar, divided (reduced from 2 tablespoons); 1/2 cup arrowroot (subbed for cornstarch); 20 ounces coconut cream; 6 ounces coconut milk; 2 teaspoons orange zest (original recipe specified the zest of a whole orange); 1 pinch salt; 1/2 teaspoon ground cinnamon (reduced from 1 teaspoon); 1/2 teaspoon rose water; 1/2 teaspoon orange blossom water

10 ingredients

3 steps

Ingredients

1/2 cup sugar, divided, plus
1 tablespoon sugar, divided (reduced from 2 tablespoons)
1/2 cup arrowroot (subbed for cornstarch)
20 ounces coconut cream
6 ounces coconut milk
2 teaspoons orange zest (original recipe specified the zest of a whole orange)
1 pinch salt
1/2 teaspoon ground cinnamon (reduced from 1 teaspoon)
1/2 teaspoon rose water
1/2 teaspoon orange blossom water

Directions

1

In a medium saucepan, whisk together 1/2 cup of the sugar and the arrowroot. Whisk in the coconut cream, coconut milk and salt, then set over medium heat. Whisk until simmering and thickened-do not boil! Reduce heat if necessary.
2

Remove from the stove and stir in the orange zest, rose water and orange blossom water. Pour the pudding into a 9-by-9-inch baking dish or individual ramekins. (I used ramekins).
3

In a small bowl or cup, mix together the remaining 1 tablespoon of sugar with the cinnamon. Sprinkle the mixture over the pudding, then cover and refrigerate until set and completely chilled, about 2 hours.