Name: Chocolate Tembleque Custard
Prep time: 15 s
Cook time: 10 s
Total time: 145 s
Yield: 12
Ingredients: 2 cans (13.5 fluid ounces each) coconut milk; 1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk; 1/2 cup cornstarch; 1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drinkchopped; 2 to 4 tablespoons coconut liqueur or coconut rum (optional); 1 cup toasted flaked sweetened coconut

Ingredients

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2 cans (13.5 fluid ounces each) coconut milk
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1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
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1/2 cup cornstarch
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1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink, chopped
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2 to 4 tablespoons coconut liqueur or coconut rum (optional)
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1 cup toasted flaked sweetened coconut

Key Ingredients

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

Mexican Hot Chocolate - 6 Tablets

(6 Tabs)

Make It

Step 1

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.

Step 2

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.