Back to Tembleque with Mango-Kumquat Relish All Reviews for Tembleque with Mango-Kumquat Relish - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 3113_021808_tembleque.jpg

Ingredients Ingredient Checklist 4 cups canned coconut milk 1/2 cup cornstarch 2/3 cup sugar 1 tablespoon orange blossom water 1/2 teaspoon coarse salt Mango-Kumquat Relish, for garnish Mint leaves, for garnish

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 3113_021808_tembleque.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

3113_021808_tembleque.jpg

3113_021808_tembleque.jpg

Ingredients

Ingredients

  • 4 cups canned coconut milk 1/2 cup cornstarch 2/3 cup sugar 1 tablespoon orange blossom water 1/2 teaspoon coarse salt Mango-Kumquat Relish, for garnish Mint leaves, for garnish

Directions

Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside.

Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stirring constantly.

When mixture starts to thicken, reduce heat and continue cooking until it coats the back of a spoon, 8 to 9 minutes. Immediately pour mixture into prepared ramekins. Refrigerate, covered with plastic wrap, until cooled completely and set, at least 3 hours.

Invert each ramekin onto a serving plate. Top each tembleque with mango-kumquat relish and garnish with a mint leaves. Serve immediately.

Reviews (16)

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Reviews (16)

Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        0    3 star values:        3    2 star values:        0    1 star values:        0

Add Rating & Review

3 Ratings 5 star values: 0 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 0

3 Ratings 5 star values: 0 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 0

3 Ratings 5 star values: 0 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 0

  • 5 star values: 0 4 star values: 0 3 star values: 3 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       07/29/2008   cont. Next time (and there will definitely be a next time - this was so easy to make), I think I will substitute an extra tablespoon of coconut milk for the Orange Blosson Water.  

Martha Stewart Member     Rating: Unrated       07/29/2008   After looking up Orange Blossom Water on the internet to see what it was, I found it at a middle-eastern speciality food store in my neighborhood. I used it in the recipe. It was too strong and flowery for my taste. It doesn't taste like oranges at all. It tastes like strong perfume. Next time (  

Martha Stewart Member     Rating: Unrated       07/29/2008   I found that the brands of coconut milk that had ingredients of: "coconut extracts and water" were not as flavorful as the ones with only "coconut milk". I liked GOYA brand the best. Be sure to but coconut MILK and NOT JUICE. In a pinch, canned crushed pineapple might be good on top.  

Martha Stewart Member     Rating: Unrated       07/29/2008   This was one of the easiest recipes I have ever made. Just about any grocery store carries coconut milk (try the asian food section). My store carries at least 4 different brands, scattered around the store, on different aisles. I tried a can of each  

Martha Stewart Member     Rating: Unrated       06/07/2008   If you live in Florida, you may find Spanish products in Publix.  

Martha Stewart Member     Rating: Unrated       06/04/2008   I am a HUGE fan of coconut and I have loved eating tembleque when I am at a restaurant...now I know I can make it at home! Thanks, Martha! And it looks so easy! Why use a GOYA mix when it will turn out floury and gluey! This is the real deal! Anyone can make this all natural treat! Thanks again!  

Martha Stewart Member     Rating: Unrated       06/04/2008   I enjoyed your show today. I really liked the Tembleque that was made. My only comment is that you should give the name of the website that makes a mix for this (for example GOYA). Most of us that are non-hispanic to not know where to go to purchase this ready make product (like instant jello pudding) and would like the website or telephone number so we can also enjoy this dessert. As an end-note, I live in Florida and do not have any Latin markets near me as I am not near Miami.  

Martha Stewart Member     Rating: Unrated       02/29/2008   Just one more thing about Sofritos. Each Latin culture has their own version of Sofritos. For Puerto Ricans, it usually is cilantro, onions, peppers, garlic, and sweet chili peppers (ajies dulces). some people also add tomatoes , or culantro ( a long leaf that taste kind of like cilantro) . All the ingredients is usually processed in a blender, or pounded in a mortar and pestle called a pilon till it forms a paste. Now this is just the basics, some people tweak their sofrito.  

Martha Stewart Member     Rating: Unrated       02/29/2008   Being Puerto Rican, I was impressed with the tembleque recipe but never heard of orange blossom water as part of the recipe. I would just leave this out. Also, Rosie Perez did make the coquito before, but there are hundreds of different ways to make coquito. Traditionalist will say to use real coconut milk that you make yourself. Which by the way taste great , but using canned coconut milk , evaporated and condensed milk also is great.  

Martha Stewart Member     Rating: Unrated       02/25/2008   I would like to know if you could possibly substitute some other liquid for the orange blossom water. I have no idea where I could find this. Any suggestions?  

Martha Stewart Member     Rating: Unrated       02/21/2008   I just went back and found the link. The guest was Rosie Perez: http://www.marthastewart.com/recipe/coquito?autonomy_kw=Coquito  

Martha Stewart Member     Rating: Unrated       02/21/2008   You know now that you mention the name, a couple of years ago Martha had a guest that made it with fresh coconut and creme of coconut (among other things). It was fabulous. I just wish they made the creme of coconut in little small cans so that it would be easier to make small servings. I'd love to make just one of these for myself. Last time I was smashed the entire weekend!  

Martha Stewart Member     Rating: Unrated       02/19/2008   It's actually called Coquito. You should also make it with condensed milk. You can also make it with egg whites, and cinnamon and nutmeg, it adds a little thickness and more like egg nog. It's very yummy!  

Martha Stewart Member     Rating: Unrated       02/19/2008   THE DRINK IS CALLED " KOKETA" MADE WITH RUM, COCONUT MILK, EVAPORATED MILK,AND A LITTLE LEMON JUICE. I HOPE THIS HELPS YOU. FROM:Charlene_33@excite.com in PA. FEB.19,2008  

Martha Stewart Member     Rating: Unrated       02/19/2008   does anyone remember the name of the drink she was serving with this desert? I remember she said it had rum and milk. I came to the computer to look it up, but don't see it listed

    Martha Stewart Member

    Rating: Unrated 07/29/2008

cont. Next time (and there will definitely be a next time - this was so easy to make), I think I will substitute an extra tablespoon of coconut milk for the Orange Blosson Water.

Rating: Unrated

After looking up Orange Blossom Water on the internet to see what it was, I found it at a middle-eastern speciality food store in my neighborhood. I used it in the recipe. It was too strong and flowery for my taste. It doesn’t taste like oranges at all. It tastes like strong perfume. Next time (

I found that the brands of coconut milk that had ingredients of: “coconut extracts and water” were not as flavorful as the ones with only “coconut milk”. I liked GOYA brand the best. Be sure to but coconut MILK and NOT JUICE. In a pinch, canned crushed pineapple might be good on top.

This was one of the easiest recipes I have ever made. Just about any grocery store carries coconut milk (try the asian food section). My store carries at least 4 different brands, scattered around the store, on different aisles. I tried a can of each

Rating: Unrated 06/07/2008

If you live in Florida, you may find Spanish products in Publix.

Rating: Unrated 06/04/2008

I am a HUGE fan of coconut and I have loved eating tembleque when I am at a restaurant…now I know I can make it at home! Thanks, Martha! And it looks so easy! Why use a GOYA mix when it will turn out floury and gluey! This is the real deal! Anyone can make this all natural treat! Thanks again!

I enjoyed your show today. I really liked the Tembleque that was made. My only comment is that you should give the name of the website that makes a mix for this (for example GOYA). Most of us that are non-hispanic to not know where to go to purchase this ready make product (like instant jello pudding) and would like the website or telephone number so we can also enjoy this dessert. As an end-note, I live in Florida and do not have any Latin markets near me as I am not near Miami.

Rating: Unrated 02/29/2008

Just one more thing about Sofritos. Each Latin culture has their own version of Sofritos. For Puerto Ricans, it usually is cilantro, onions, peppers, garlic, and sweet chili peppers (ajies dulces). some people also add tomatoes , or culantro ( a long leaf that taste kind of like cilantro) . All the ingredients is usually processed in a blender, or pounded in a mortar and pestle called a pilon till it forms a paste. Now this is just the basics, some people tweak their sofrito.

Being Puerto Rican, I was impressed with the tembleque recipe but never heard of orange blossom water as part of the recipe. I would just leave this out. Also, Rosie Perez did make the coquito before, but there are hundreds of different ways to make coquito. Traditionalist will say to use real coconut milk that you make yourself. Which by the way taste great , but using canned coconut milk , evaporated and condensed milk also is great.

Rating: Unrated 02/25/2008

I would like to know if you could possibly substitute some other liquid for the orange blossom water. I have no idea where I could find this. Any suggestions?

Rating: Unrated 02/21/2008

I just went back and found the link. The guest was Rosie Perez: http://www.marthastewart.com/recipe/coquito?autonomy_kw=Coquito

You know now that you mention the name, a couple of years ago Martha had a guest that made it with fresh coconut and creme of coconut (among other things). It was fabulous. I just wish they made the creme of coconut in little small cans so that it would be easier to make small servings. I’d love to make just one of these for myself. Last time I was smashed the entire weekend!

Rating: Unrated 02/19/2008

It’s actually called Coquito. You should also make it with condensed milk. You can also make it with egg whites, and cinnamon and nutmeg, it adds a little thickness and more like egg nog. It’s very yummy!

THE DRINK IS CALLED " KOKETA" MADE WITH RUM, COCONUT MILK, EVAPORATED MILK,AND A LITTLE LEMON JUICE. I HOPE THIS HELPS YOU. FROM:Charlene_33@excite.com in PA. FEB.19,2008

does anyone remember the name of the drink she was serving with this desert? I remember she said it had rum and milk. I came to the computer to look it up, but don’t see it listed

All Reviews for Tembleque with Mango-Kumquat Relish

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tembleque with Mango-Kumquat Relish

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest