Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This desert is typically served during Christmas time. Personally, I never wait that long to have this yummy coco-nutty desert.

Ingredients Nutrition


  1. In a saucepan dissolve cornstarch in 1/4 cup coconut milk.
  2. Once dissolved add the rest of the coconut milk, sugar, and salt.
  3. Cook at medium-high heat stirring constantly!
  4. As it thickens, lower heat until it boils thick.
  5. Pour right away into wet molds, pans or cups.
  6. Cool and then cover and refrigerate for at least 2 hours.
  7. Carefully separate the tembleque from the mold using a knife.
  8. Turn it over unto a dish. Sprinkle with cinnamon.
Most Helpful

I give this 10 stars for flavor, but 1 star for texture. It was so yummy but I just couldn't get past the texture. There has to be a way to get that cornstarch to not lump up...

UPDATE: I put all ingredients in my stand mixer and mixed at top speed for 2 minutes then put in saucepan and heated to boiling stirring constantly. It takes very little time to thicken perfectly and NO LUMPS!! :-)

piranhabriana January 20, 2013

I'd definitely make this again because I really enjoyed the powerful coconut flavor (most tembleques call for using 1 can coconut milk + 2 cups regular milk) and the thick texture, but it was too sweet for me. Next time I'll cut the sugar to maybe 1/4 cup or less.

the80srule November 20, 2009

Great flavor, but mine came out a little lumpy. I'm not sure what I did wrong. Maybe next time I will add the cornstarch gradually. I did find some of the instructions to be a bit vague, particularly "As it thickens, lower heat until it boils thick." Since I've never made anything like this before, I was unsure how much to lower the heat and how thick it should be. I will definitely try again, though, because it was still yummy.

Prose December 28, 2007