Tembleque (Coconut Custard)

Tembleque (Coconut Custard) Recipe
Cooking Light
This creamy coconut custard should be made the night before. Sprinkle with cinnamon before serving. We strained the custard before chilling to ensure it would be smooth.


10 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 157
Caloriesfromfat 36 %
Fat 6.2 g
Satfat 4.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 25 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 75 mg
Calcium 1 mg


3/4 cup sugar
1/2 cup cornstarch
1/8 teaspoon salt
3 (13.5-ounce) cans light coconut milk
1/2 teaspoon vanilla extract
1/8 teaspoon coconut extract
1/8 teaspoon ground cinnamon


Combine first 4 ingredients in a heavy medium saucepan. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Remove from heat; stir in extracts. Strain through a sieve into a shallow 2-quart dish; cover surface of custard with plastic wrap. Chill overnight. Sprinkle with cinnamon before serving.

Maira Isabel Morales,

Cooking Light

September 2004
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