RECIPE INGREDIENTS
- 2 cans (3 1/4 cups / 800 ml) coconut milk
- 1/2 cup(60 g) cornstarch
- 2/3 cup (135 g) sugar
- 1/2 tsp salt
- 1 pinch ground cinnamon, or to taste
RECIPE / ONE REALIZATION
Tembleque
This tembleque recipe follows a traditional, authentic method, relying on a short list of ingredients and careful technique to achieve its signature texture. Made with coconut milk thickened gently with cornstarch, it sets into a smooth, delicate pudding that trembles softly when unmolded—light, creamy, and clean in flavor.
← Back to the dish overview- Servings
- 12
- Preparation
- 15 min
- Cooking
- 15 min
- Total
- 5 hr 10 min
METHOD
- 01
Prepare either one round mold measuring 10 inches (25 cm) across or twelve small molds holding 3 ounces (90 g) each. Rinse the chosen mold(s) with water and leave them lightly wet. This step must be done in advance, since the mixture needs to be transferred immediately after cooking, before it begins to firm.
- 02
Add the coconut milk to a pot and whisk in the cornstarch until fully dissolved and free of clumps. Incorporate the salt and sugar, blending thoroughly.
- 03
Set the pot over medium-high heat and stir continuously with a wooden or silicone utensil. As the liquid thickens, lower the heat and keep stirring until it becomes smooth and velvety. Remove from the stove, giving it a final stir.
- 04
Transfer the hot mixture into the prepared mold(s). Allow it to cool at room temperature for 30–40 minutes, then place it in the refrigerator for 3–4 hours until set.
- 05
Serve cold, finishing with a light dusting of cinnamon. A cinnamon stick may be added for decoration, if desired.