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Tembleque with Mango-Kumquat Relish

This delicious recipe is courtesy of Carmen Gonzalez.

  • Servings: 6
Tembleque with Mango-Kumquat Relish

Source: The Martha Stewart Show, February Winter 2008

Ingredients

  • 4 cups canned coconut milk
  • 1/2 cup cornstarch
  • 2/3 cup sugar
  • 1 tablespoon orange blossom water
  • 1/2 teaspoon coarse salt
  • Mango-Kumquat Relish, for garnish
  • Mint leaves, for garnish

Directions

  1. Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside.

  2. Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stirring constantly.

  3. When mixture starts to thicken, reduce heat and continue cooking until it coats the back of a spoon, 8 to 9 minutes. Immediately pour mixture into prepared ramekins. Refrigerate, covered with plastic wrap, until cooled completely and set, at least 3 hours.

  4. Invert each ramekin onto a serving plate. Top each tembleque with mango-kumquat relish and garnish with a mint leaves. Serve immediately.

Reviews (16)

  • hosiver 29 Jul, 2008

    cont. Next time (and there will definitely be a next time - this was so easy to make), I think I will substitute an extra tablespoon of coconut milk for the Orange Blosson Water.

  • hosiver 29 Jul, 2008

    After looking up Orange Blossom Water on the internet to see what it was, I found it at a middle-eastern speciality food store in my neighborhood. I used it in the recipe. It was too strong and flowery for my taste. It doesn't taste like oranges at all. It tastes like strong perfume. Next time (

  • hosiver 29 Jul, 2008

    After looking up Orange Blossom Water on the internet to see what it was, I found it at a middle-eastern speciality food store in my neighborhood. I used it in the recipe. It was too strong and flowery for my taste. It doesn't taste like oranges at all. It tastes like strong perfume. Next time (

  • hosiver 29 Jul, 2008

    I found that the brands of coconut milk that had ingredients of: "coconut extracts and water" were not as flavorful as the ones with only "coconut milk". I liked GOYA brand the best. Be sure to but coconut MILK and NOT JUICE. In a pinch, canned crushed pineapple might be good on top.

  • hosiver 29 Jul, 2008

    This was one of the easiest recipes I have ever made. Just about any grocery store carries coconut milk (try the asian food section). My store carries at least 4 different brands, scattered around the store, on different aisles. I tried a can of each

  • hildalew 7 Jun, 2008

    If you live in Florida, you may find Spanish products in Publix.

  • erikwithak 4 Jun, 2008

    I am a HUGE fan of coconut and I have loved eating tembleque when I am at a restaurant...now I know I can make it at home! Thanks, Martha! And it looks so easy! Why use a GOYA mix when it will turn out floury and gluey! This is the real deal! Anyone can make this all natural treat! Thanks again!

  • PAMNAYLOR 4 Jun, 2008

    I enjoyed your show today. I really liked the Tembleque that was made. My only comment is that you should give the name of the website that makes a mix for this (for example GOYA). Most of us that are non-hispanic to not know where to go to purchase this ready make product (like instant jello pudding) and would like the website or telephone number so we can also enjoy this dessert. As an end-note, I live in Florida and do not have any Latin markets near me as I am not near Miami.

  • lilymercado 29 Feb, 2008

    Just one more thing about Sofritos. Each Latin culture has their own version of Sofritos. For Puerto Ricans, it usually is cilantro, onions, peppers, garlic, and sweet chili peppers (ajies dulces). some people also add tomatoes , or culantro ( a long leaf that taste kind of like cilantro) . All the ingredients is usually processed in a blender, or pounded in a mortar and pestle called a pilon till it forms a paste. Now this is just the basics, some people tweak their sofrito.

  • lilymercado 29 Feb, 2008

    Being Puerto Rican, I was impressed with the tembleque recipe but never heard of orange blossom water as part of the recipe. I would just leave this out. Also, Rosie Perez did make the coquito before, but there are hundreds of different ways to make coquito. Traditionalist will say to use real coconut milk that you make yourself. Which by the way taste great , but using canned coconut milk , evaporated and condensed milk also is great.

  • Pansyplaid 25 Feb, 2008

    I would like to know if you could possibly substitute some other liquid for the orange blossom water. I have no idea where I could find this. Any suggestions?

  • lliillaa 21 Feb, 2008

    I just went back and found the link. The guest was Rosie Perez:
    http://www.marthastewart.com/recipe/coquito?autonomy_kw=Coquito

  • lliillaa 21 Feb, 2008

    You know now that you mention the name, a couple of years ago Martha had a guest that made it with fresh coconut and creme of coconut (among other things). It was fabulous. I just wish they made the creme of coconut in little small cans so that it would be easier to make small servings. I'd love to make just one of these for myself. Last time I was smashed the entire weekend!

  • ellefrijoles 19 Feb, 2008

    It's actually called Coquito. You should also make it with condensed milk. You can also make it with egg whites, and cinnamon and nutmeg, it adds a little thickness and more like egg nog. It's very yummy!

  • MarekaEnya 19 Feb, 2008

    THE DRINK IS CALLED " KOKETA" MADE WITH RUM, COCONUT MILK, EVAPORATED MILK,AND A LITTLE LEMON JUICE. I HOPE THIS HELPS YOU. FROM:Charlene_33@excite.com in PA. FEB.19,2008

  • lliillaa 19 Feb, 2008

    does anyone remember the name of the drink she was serving with this desert? I remember she said it had rum and milk. I came to the computer to look it up, but don't see it listed

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