Tembleque (Coconut Pudding ) Recipe


  • 4 cups coconut milk
  • ½ cup of cornstarch
  • ⅔ cup of sugar
  • ½ teaspoon salt
  • 1 tablespoon grand marnier
  • ground cinnamon
Tembleque (Coconut Pudding ) Recipe

  1. Wet the inside of six 4-oz ramekin molds, set aside.
  2. In medium saucepan combine all ingredients except cinnamon and whisk until well combined. Place over medium-high heat. Cook, stirring constantly until mixture comes to a slow boil and is smooth and thick, about 5 minutes.
  3. Pour the pudding into prepared molds. Cover with plastic wrap and refrigerate until firm, at least 3 hours or overnight.
  4. Enjoy in the ramekin or to unmold, run a thin knife around edge. Invert mold onto serving plate. Sprinkle with cinnamon.

Source: The Noshery 

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