Tembleque

1. 1

   In a saucepan dissolve cornstarch in 1/4 cup coconut milk.

2. 2

   Once dissolved add the rest of the coconut milk, sugar, and salt.

3. 3

   Cook at medium-high heat stirring constantly!

4. 4

   As it thickens, lower heat until it boils thick.

5. 5

   Pour right away into wet molds, pans or cups.

6. 6

   Cool and then cover and refrigerate for at least 2 hours.

7. 7

   Carefully separate the tembleque from the mold using a knife.

8. 8

   Turn it over unto a dish. Sprinkle with cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.