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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.
Original reipce makes 2 dozen Change Servings
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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