Tajinaste Honey Cream is a custard-style dessert made with goat milk and honey produced from the tajinaste plant, native to Tenerife in the Canary Islands.

Tenerife is the largest island in the Canary Islands, a Spanish archipelago located in the Atlantic Ocean. The island’s food culture is influenced by Spanish, Guanche (aboriginal), Latin American, and African cuisines. The ingredients used in local dishes are often based on what is available on the island: goat milk, local honey, tropical fruits, nuts, and gofio (roasted maize flour).

Tenerife’s traditional desserts are typically simple and practical, using few processed ingredients. Popular examples include quesillo (a local flan made with sweetened condensed milk), bienmesabe (a paste of almonds, eggs, sugar, and lemon), and frangollo (a pudding made with cornmeal, milk, and raisins). These desserts were originally made in rural kitchens, often using seasonal or preserved ingredients.

Tajinaste Honey Cream is an original dessert designed to reflect the flavors of the island using modern methods and equipment. It is based on local products but is not a traditional dish. Instead, it uses regional ingredients in a new way that is suitable for home cooks, chefs, and tourism-based food service.

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Why Tajinaste Honey Cream Is Different

Tajinaste is a plant native to Tenerife, particularly common in Teide National Park. Its tall flower spikes bloom in spring and are a major source of nectar for bees in the area. Honey made from tajinaste nectar has a light, floral flavor with herbal notes. Local goat milk is widely consumed on the island and has a clean, slightly tangy flavor. Combining these two ingredients creates a product that reflects the landscape and agriculture of Tenerife.

The dessert is a type of custard, made without cream. It relies on egg yolks and cornstarch to thicken the goat milk into a spoonable, smooth consistency. The sweetness comes from honey alone—no refined sugar is added.

This dish requires minimal preparation time and no oven, which makes it accessible in both professional kitchens and domestic settings. It is gluten-free and can be made in advance and refrigerated for 2–3 days.

Recipe: Tajinaste Honey Cream

Serves: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Chill Time: 2 hours
Calories: 250
Recipe Cuisine: Spanish, Canarian
Recipe Keywords: Tajinaste honey cream, Canarian dessert, tajinaste honey, goat milk custard, Spanish pudding, wildflower honey dessert, lemon vanilla custard, gluten-free dessert, milk pudding

Ingredients:

500 ml goat milk (or substitute with whole cow’s milk)
100 ml tajinaste or Canarian wildflower honey
2 egg yolks
2 tablespoons cornstarch
Zest of 1 untreated lemon
1 teaspoon vanilla extract
Pinch of salt
Optional: Toasted crushed almonds for garnish

Instructions:

Heat and Infuse the Milk:
In a saucepan, combine the milk, lemon zest, and vanilla extract. Heat gently until just below boiling. Remove from heat and let it rest for 10 minutes to allow the flavors to infuse.
Prepare the Thickening Base:
In a separate bowl, whisk together the egg yolks, honey, cornstarch, and salt until smooth.
Temper the Mixture:
Slowly add a small amount of the warm milk into the egg mixture while whisking. Once combined, return the full mixture to the saucepan.
Cook Until Thickened:
Cook over medium heat while stirring constantly. The mixture will thicken after about 5–7 minutes. Do not allow it to boil.
Strain and Portion:
Strain the mixture through a fine sieve to remove zest and ensure smooth texture. Pour into 4 ramekins or glass containers.
Cool and Refrigerate:
Allow to cool at room temperature for 15 minutes. Then refrigerate for at least 2 hours.
Garnish and Serve (Optional):
Before serving, garnish with toasted almonds.

Enjoy your meal! ¡Buen provecho!

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