nutritional info
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ingredients
4 cups whole milk, cold
1 cup cornstarch
2 (14 oz) cans Magnolia Brand® Sweetened Condensed Milk
2 cups coconut milk
1 tsp cinnamon
To top:
2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp toasted coconut flakes
instructions
- PREPARE the pan you will use. You will need a 10 to 12 cup bundt pan. You can easily halve the recipe and make it in a 6 cup bundt pan. If using a silicone bundt pan, there is no need to grease. However, if using a metal bundt pan, grease it with spray oil first. Set the pan aside. Place half of the milk (2 cups) in a bowl. Gradually add the cornstarch in as you whisk to incorporate. Set it aside.
- HEAT In a large saucepan place the remaining half of the milk, the Magnolia Brand® Sweetened Condensed Milk, and the coconut milk. Place over medium heat and bring it to a gentle boil. Once the mixture is simmering gently, add the cornstarch milk mixture. Continue to stir non-stop with a spatula or wooden spoon, so the mixture doesn’t burn or stick to the bottom of the pan.
- STIR AND COOK for about 2 minutes, until very thick. At the end, add the cinnamon. Pour the mixture on the prepared pan. Place it in the fridge for 6 hours or overnight.
- SERVE When ready to serve, use a knife to gently loosen the sides of the Tembleque from the pan. Flip it onto a large plate. Sprinkle the top with cinnamon, nutmeg and toasted coconut flakes and serve.
- STORAGE Store the Tembleque in the fridge for up to 5 days.
- ADD-INS: Some people like to add 1 tbsp of Grand Marnier or lime peel to the Tembleque.
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