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Tembleque


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A Latin American favourite of chilled coconut cream custard served with a combination of two fruit sauces flavoured with dark rum.

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Setting Time: 120
Preparation Time: 
Cooking Time: 
Serves 4 to 6.
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Ingredients



For the coconut custard
3 cups coconut milk
1/2 cup sugar
1/2 cup cornflour

For the mango sauce
2 medium sized mangoes, pureed and strained
2 tbsp dark rum (optional)

For the strawberry sauce
1 1/2 cups strawberries, pureed and strained
1/2 cup sugar
2 tbsp dark rum (optional)

Method

    For the mango sauce
    1. Flavour the mango puree with rum and refrigerate overnight.

    For the strawberry
    1. Add the sugar to the strawberry puree. Flavour with rum and refrigerate overnight.

    For the coconut custard
    1. Mix all the ingredients in a pan and heat, stirring constantly.
    2. Stir till the mix is thick enough to coat the back of a spoon.
    3. Cool and pour the custard into individual moulds.

    How to proceed
    1. Refrigerate for 2 hours or until set.
    2. Unmould and serve with the two sauces.

    Tips
    1. Use a non-stick pan to make the coconut custard and stir continuously.
    2. Variation :
    3. Any fresh fruit sauce can be used if mango and strawberry are not in season.
    RECIPE SOURCE : Eggless DessertsBuy this cookbook
    1 review received for Tembleque
    1 FAVOURABLE REVIEW

    The most Helpful Favourable review

     Reviewed By
    Leena_Dhoot, January 02, 2011

    tembleque is a unique, sinful dessert! the coconut flavour gels well with the mango and the rum gives it more texture and weight! Loved it.

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    Helpful reviews for this recipe
    Reviewed January 02, 2011 by Leena_Dhoot

    tembleque is a unique, sinful dessert! the coconut flavour gels well with the mango and the rum gives it more texture and weight! Loved it.

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