Tembleque - Coconut Custard Recipe
Tembleque - Coconut Custard
Flavors of Puerto Rico
Total time: less than 15 minutes

Prep. time: 5 minutes
Cooking time: 6 to 10 minutes
Chilling time: 4 to 8 hours

Difficulty: Easy
Chef's Note

This eggless custard is usually served on Christmas Eve. It's a light refreshing finish to a hearty pork meal. 

For 6 servings

- 2 cans coconut milk, 400 ml / 13.5 oz each
- 125 ml / 1/2 cup cornstarch
- 185 ml / 3/4 cup sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1/4 tsp. coconut extract
- 1/2 tsp. cinnamon
  1. In a blender, place all the ingredients except the cinnamon. Cover; blend on high speed 1 to 2 minutes or until smooth.
  2. Pour into a porcelain or stainless steel 2-quart saucepan. Heat to boiling over medium-high heat. Reduce the heat to medium. Cook 6 to 10 minutes, stirring constantly with a whisk, until the mixture thickens.
  3. Divide among six 6-oz custard cups or dessert bowls. Refrigerate 4 to 8 hours before serving. Sprinkle with cinnamon before serving.
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