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
Preparation
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.
