Tembleque de Batata
A delightful twist on the classic coconut tembleque, this version incorporates sweet potato for a richer flavor, creamier texture, and a beautiful orange hue. It's a smooth, chilled pudding perfect for dessert.
🧂 Ingredients
- 2 medium Sweet potatoes(peeled and cubed)
- 2 13.5-oz cans Coconut milk
- 1 12-oz can Evaporated milk
- 1 cup Sugar(adjust to taste)
- 1/2 cup Cornstarch
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Salt
- 1/4 cup Grated coconut(for garnish, optional)
- 2 Cinnamon sticks(for garnish, optional)
👨🍳 Instructions
- 1
Boil the cubed sweet potatoes in water until very tender, about 15-20 minutes. Drain well.
💡 Tip: Ensure potatoes are completely cooked through for a smooth purée. - 2
Transfer the cooked sweet potatoes to a blender or food processor. Add about 1 cup of the coconut milk and blend until completely smooth. Set aside.
💡 Tip: A very smooth purée is key to a silky tembleque. - 3
In a large saucepan, whisk together the remaining coconut milk, evaporated milk, sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until the cornstarch is fully dissolved.
💡 Tip: Whisking cornstarch well prevents lumps. - 4
Add the sweet potato purée to the saucepan and whisk to combine.
💡 Tip: Ensure all ingredients are thoroughly mixed before heating. - 5
Cook the mixture over medium heat, stirring constantly with a whisk, until it thickens considerably and begins to bubble. This should take about 10-15 minutes.
💡 Tip: Constant stirring is crucial to prevent sticking and scorching. - 6
Pour the thickened mixture into individual serving dishes, ramekins, or a lightly oiled mold. Let it cool slightly at room temperature.
💡 Tip: Lightly oiling a mold will help with unmolding if desired. - 7
Cover the dishes or mold with plastic wrap, pressing the wrap directly onto the surface of the tembleque to prevent a skin from forming. Refrigerate for at least 4 hours, or until firm and chilled.
💡 Tip: Chilling is essential for the tembleque to set properly. - 8
Before serving, garnish with grated coconut and cinnamon sticks, if desired. If using a mold, carefully unmold onto a serving platter.
💡 Tip: Serve chilled for the best texture and flavor.
💡 Pro Tips
- ✓Taste the sweet potato before blending; if it's very sweet, you might want to reduce the sugar slightly.
- ✓For an even smoother texture, you can strain the sweet potato purée before adding it to the saucepan.
- ✓If you don't have cornstarch, you can use a similar amount of all-purpose flour, but cornstarch yields a silkier result.
🔄 Variations
- Add a tablespoon of rum for an adult version.
- Incorporate a pinch of ground ginger for a warmer spice note.
- Top with fresh fruit like mango or pineapple slices.