Tembleque (Coconut Custard): A Puerto Rican Christmas Dessert – a delicious recipe with Cornstarch, Coconut Milk, Sugar, Salt, Vanilla, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Note: Put the molds in the refrigerator so they can get cold.
2
1. In a medium saucepan put the cornstarch and 1/2 cup of the coconut milk. What you want is to dissolve that cornstarch before you add the rest of the milk.
3
2. Once the cornstarch dissolves, pour in the rest of the milk, as well as the sugar, the salt, and the vanilla.
4
3. Bring this to a boil over medium-high, stirring constantly. I cannot stress this enough: stir constantly until the liquid thickens.
5
4. Once thickened, pour into the cold molds (have someone helping you with this part).
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5. Let it cool and then put in the refrigerator to finish firming.
7
6. When you are ready to serve, it is time to unmold. Run the tip of a sharp knife around the edge, and then turn it over onto a dish. Garnish as you wish.
553
kcal
Calories
7
g
Fat
138
g
Carbs
10
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 6 ingredients. The key ingredients include: 1/2 cups Cornstarch, 3 cups Coconut Milk, 2/3 cups Sugar, 1/2 teaspoons Salt, and more.
Yes, Tembleque (Coconut Custard): A Puerto Rican Christmas Dessert 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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