Ingredients for Tembleque
- 2 cups coconut milk (full-fat recommended)
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 1/4 teaspoon salt
- Orange Blossom Water
- Ground Cinnamon
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How to Make Tembleque
- In a medium saucepan, whisk together the cornstarch and 1/4 cup of the coconut milk until completely smooth and no lumps remain.
- Gradually whisk in the remaining 1 3/4 cups of coconut milk, sugar, and salt.
- Cook over medium-high heat, stirring constantly with a whisk or spatula, until the mixture begins to thicken and bubble. This will take about 5-7 minutes.
- Reduce heat to low and continue to stir constantly for another 5-7 minutes, ensuring the mixture reaches a thick, pudding-like consistency.
- Immediately pour the hot Tembleque into lightly greased or wet molds, ramekins, or small cups.
- Let cool completely at room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight, to allow it to fully set.
- Carefully run a thin knife or spatula around the edges of the molds to loosen the Tembleque.
- Invert the molds onto serving dishes to unmold the Tembleque.
- Sprinkle generously with ground cinnamon before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
68g
Fat
77g
Carbs
8g
