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Spiced Tembleque de Coco (Coconut Pudding) | Cafe Johnsonia Spiced Tembleque de Coco (Coconut Pudding) | Cafe Johnsonia Print
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Tembleque de Coco with Mandarin Oranges and Pomegranate | CafeJohnsonia.com

Spiced Tembleque de Coco with Orange and Pomegranate

A creamy, non-dairy pudding infused with delicious spices and orange zest, and topped with fruit.

  • Total Time: 40 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • 1/4 cup cornstarch
  • 1/4 teaspoon sea salt
  • 2 1/2 cups canned coconut milk, light or full-fat, divided
  • 34 tablespoons pure maple syrup
  • 3 whole cloves
  • 23 allspice berries
  • 2 green cardamom pods
  • 1/2” piece peeled ginger, cut into four 1/8″ slices
  • 23 strips of orange zest (removed with a vegetable peeler, orange part only)
  • 1/2 tsp. vanilla extract
  • For serving:
  • 12 cans mandarin orange segments, or 2 fresh clementines, peeled and segmented
  • 1/4 cup pomegranate arils

Instructions

  1. Sift cornstarch and whisk with salt in a medium bowl.
  2. Whisk in the maple syrup slowly, followed by 1/4 cup of the coconut milk. Set aside.
  3. In a pan, heat the remaining coconut milk with whole spices. Bring to a simmer and turn off heat. Let steep for at least 30 minutes.
  4. Strain the mixture through a fine-mesh sieve into a clean bowl or large measuring cup. Discard the spices and orange zest.
  5. Whisk the cornstarch mixture onto the coconut milk. Pour back into the saucepan and bring to a boil.
  6. Whisk constantly and cook for 1 minute, until thickened. Remove from heat and pour into four 8-ounce bowls. Press plastic wrap on the surface and chill until cold.
  7. To serve – top the pudding with mandarin oranges and pomegranate arils. Serve chilled.
  • Author: Lindsey Johnson
  • Prep Time: 35 mins
  • Cook Time: 5 mins
  • Category: desert
  • Cuisine: Spanish