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Tembleque Recipe

Ingredients

How to make it

  • In a saucepan dissolve cornstarch in 1/4 cup coconut milk. Once dissolved add the rest of the coconut milk, sugar, and salt. Cook at medium-high heat stirring constantly! As it thickens, lower heat until it boils thick. Pour right away into wet molds, pans or cups. Cool and then cover and refrigerate for at least 2 hours. Carefully separate the tembleque from the mold using a knife. Turn it over unto a dish. Sprinkle with cinnamon.

Reviews & Comments 5

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    " It was excellent "
    LindaLMT ate it and said...
    I wasn't sure about this never having had it but it was good. A little different taste than the diary milk custardy puddings I'm use to but not much. It is best served cold so be sure to chill it well. I like the hint of coconut from the coconut milk. I used full fat canned coconut milk.
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    " It was excellent "
    momo_55grandma ate it and said...
    Love this great post thanks Chef.
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  • m11andrade 16 years ago
    Awesome recipe. Much easier than flan, and no caramel for me to burn!!
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  • capedread 16 years ago
    keeping this one too
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    " It was excellent "
    dynie ate it and said...
    Sounds wonderful!
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    " It was excellent "
    elgab89 ate it and said...
    Simple and delicious!
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The Cook

chefboriqua Paterson, NJ

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