Tembleque (Coconut Custard) – a delicious recipe with coconut milk, sugar, cornstarch, salt, vanilla, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 3/4 cup of the coconut milk with the cornstarch and begin to heat on medium high until fully incorporated.
2
Add the remaining coconut milk, sugar, salt and vanilla and cook until all ingredients are dissolved. Reduce heat to medium low and cook, stirring constantly until the mixture coats the back of a spoon.
3
Remove from heat and immediately pour into prepared ramekins. Cover with plastic wrap and refrigerate overnight.
4
Dice mango and papaya and set aside. Combine water and sugar in a small saucepan and reduce to a simple syrup.
5
Remove from heat and add fruit and rum extract. Mix well and use as garnish. Top custard with shredded coconut and cinnamon.
430
kcal
Calories
7
g
Fat
81
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 cups coconut milk, 1/2 cup sugar, 1/2 cup cornstarch, 1/2 teaspoon salt, and more.
Yes, Tembleque (Coconut Custard) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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