Coconut Tembleque

Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.

Milk and cornstarch are blended together in a separate bowl until smooth; this mixture is then added to the coconut milk mixture. Cinnamon, nutmeg, and ginger are also incorporated into the coconut milk mixture; sugar, vanilla extract, orange blossom water, salt, and lime zest are then added. The mixture is cooked over medium heat, stirring constantly, until it begins to simmer and thicken, taking approximately 5 minutes. The heat is then lowered to medium-low and the mixture continues to cook until it reaches a thickened consistency, requiring about 15 minutes.

The saucepan is removed from the heat source and the mixture is transferred to a deep 9-inch cake pan. The pan is allowed to cool to room temperature, which takes approximately 30 minutes. A layer of plastic wrap covers the pan and it is refrigerated until the tembleque has chilled, a process that can take at least 4 hours or overnight.

The tembleque is removed from the refrigerator and allowed to sit at room temperature for about 10 minutes. To release the tembleque from its pan, the bottom of the pan is briefly submerged in warm water for 1 minute. A thin knife is then used to gently separate the tembleque from its pan by running it around the edges. A serving dish is placed on top of the pan and the tembleque is carefully inverted onto the dish. The final touch is a sprinkle of cinnamon on top.