Tembleque
A silky coconut milk pudding thickened with cornstarch, set until it 'trembles' when unmolded, and dusted with cinnamon. Its name literally means 'wobbly' in Spanish.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Saucepan
- •Mold or ramekins
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 10
- carbs
- 28
- protein
- 2
- calories
- 210
Instructions
- 1
Whisk the coconut milk, cornstarch, sugar, and salt together in a saucepan until smooth.
- 2
Cook over medium heat for about 10-12 minutes. Whisk constantly until it thickens like heavy pudding.
- 3
Stir in the vanilla extract.
- 4
Pour the mixture into a lightly oiled mold or individual ramekins.
- 5
Let it cool at room temperature. Refrigerate for at least 3 hours until it is fully set.
- 6
Run a knife around the edges. Turn it upside down onto a plate to unmold.
- 7
Dust with ground cinnamon before serving.
Chef's tips
Whisk constantly while cooking so lumps do not form as the cornstarch thickens the coconut milk.
Storage
Refrigerate covered up to 4 days.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Using heat that is too high, which can burn the mixture or make it lumpy.
- •Unmolding the dessert before it is fully chilled, which causes it to fall apart.
Serving suggestions
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