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Chocolate Tembleque Custard

Chocolate Tembleque Custard
Makes:
12
Prep Time:
15
minutes
Total Time:
145
minutes
based on
1 reviews
Chocolate Tembleque Custard is a creamy and coconuty dessert custard. In this recipe, chocolate adds an extra flavor flourish. Top with toasted coconut and cut into squares to make a dessert that will please your family and friends.

In this recipe:



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Ingredients:

  • 2 cans (13.5 fl. oz. each) coconut milk
  • 1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1/2 cup cornstarch
  • 1 tablet (90 g) NESTLÉ ABUELITA Chocolate, chopped
  • 2 to 4 tablespoons coconut liqueur or coconut rum (optional)
  • 1 cup toasted flaked sweetened coconut

Directions:

MIX coconut milk, sweetened condensed milk and cornstarch in medium saucepan. Add Abuelita; heat mixture over medium-high heat, stirring constantly, until it reaches a boil. Reduce heat to medium. Cook, stirring constantly, until thickened; remove from heat and add coconut liqueur.

COOL at room temperature. Pour into 13 x 9-inch baking pan; refrigerate for 2 hours. Sprinkle with toasted coconut; cut into 2-inch squares and serve immediately.


Reviews:

Review This Recipe
  •  Star(s)

    Rich, creamy, tasty!

    Judith from Not Chicago, IL

    The coconut milk in this recipe makes a very rich and creamy custard. We made it without the alcohol. The whole family loved it. Super easy to make, too!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chocolate Tembleque Custard

    Ingredients

    • 2 cans (13.5 fl. oz. each) coconut milk
    • 1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
    • 1/2 cup cornstarch
    • 1 tablet (90 g) NESTLÉ ABUELITA Chocolate, chopped
    • 2 to 4 tablespoons coconut liqueur or coconut rum (optional)
    • 1 cup toasted flaked sweetened coconut

     

    Directions

    MIX coconut milk, sweetened condensed milk and cornstarch in medium saucepan. Add Abuelita; heat mixture over medium-high heat, stirring constantly, until it reaches a boil. Reduce heat to medium. Cook, stirring constantly, until thickened; remove from heat and add coconut liqueur.

    COOL at room temperature. Pour into 13 x 9-inch baking pan; refrigerate for 2 hours. Sprinkle with toasted coconut; cut into 2-inch squares and serve immediately.

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