Spiced Tembleque de Coco with Orange and Pomegranate
Recipe type: desert
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4
A creamy, non-dairy pudding infused with delicious spices and orange zest, and topped with fruit.
  • ¼ cup cornstarch
  • ¼ teaspoon sea salt
  • 2½ cups canned coconut milk, light or full-fat, divided
  • 3-4 tablespoons pure maple syrup
  • 3 whole cloves
  • 2-3 allspice berries
  • 2 green cardamom pods
  • ½" piece peeled ginger, cut into four ⅛" slices
  • 2-3 strips of orange zest (removed with a vegetable peeler, orange part only)
  • ½ tsp. vanilla extract
  • For serving:
  • 1-2 cans mandarin orange segments, or 2 fresh clementines, peeled and segmented
  • ¼ cup pomegranate arils
  1. Sift cornstarch and whisk with salt in a medium bowl.
  2. Whisk in the maple syrup slowly, followed by ¼ 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.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2017/02/spiced-tembleque-de-coco-coconut-pudding.html