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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 "
    momo_55grandma ate it and said...
    Love this great post thanks Chef.
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  • m11andrade 6 years ago
    Awesome recipe. Much easier than flan, and no caramel for me to burn!!
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  • capedread 6 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!
    Was this review helpful? Yes Flag

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