Ingredients
-
1/2
-
1
-
1/2
-
20
-
6
-
2
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Tembleque,Adapted from a recipe from Associated Press. My changes are in parenthesis below. I replaced a portion of the coconut milk with coconut cream. The rose water and orange blossom water are my addition and are optional. You can substitute pure vanilla extract or a little bit of vanilla bean paste instead.,This was a simple dessert. Not quite what I was expecting, but nice and light. It reminded me of kafta, with the orange blossom and rose waters.,Adapted from a recipe from Associated Press. My changes are in parenthesis below. I replaced a portion of the coconut milk with coconut cream. The rose water and orange blossom water are my addition and are optional. You can substitute pure vanilla extract or a little bit of vanilla bean paste instead.
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Steps
|
1
Done
|
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
Done
|
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. (used Ramekins). |
|
3
Done
|
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. |
