Tembleque/Coconut pudding cluster – a delicious recipe with coconut cream, coconut milk, corn starch, sugar, white vanilla, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
First mix half a cup of coconut milk with all the corn starch until it all dissolves.
2
Put the rest of the coconut milk, coconut cream and sugar in a pot on medium heat.
3
Slowly and gradually add the mixture of coconut milk and corn starch into the pot , whisking at the same time with a whisk.
4
Once it reaches a stiff gooey texture it's ready to start molding or pouring it in cups.
5
Pour the tembleque mixture in your gelatin mold or into small individual cups.
6
If your doing the individual cups, add cinnamon on top to add taste and color on top and refrigerate overnight.
7
If your doing the gelatin mold, refrigerate overnight and when your ready to share it with your family put it on a plate and take it out of the mold.
8
On top add cinnamon.
9
Enjoy :)
645
kcal
Calories
39
g
Fat
54
g
Carbs
5
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 7 ingredients. The key ingredients include: 1 can of coconut cream, 1 can of coconut milk, 1/2 cup corn starch, 1/2 cup sugar, and more.
Yes, Tembleque/Coconut pudding cluster 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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