Tembleque – Coconut Pudding Recipe
“Tembleque is a creamy pudding that ‘trembles’ wonderfully when turned out of the mold. It is similar in texture to Vanilla Pudding but different in taste because it is made with coconut milk rather than cow’s milk. (This also makes it a good choice for anyone who is lactose-intolerant.) Canned unsweetened coconut milk is not to be confused with the heavily sweetened ‘cream of coconut’ used in mixed drinks. Don’t be afraid if the milk looks lumpy. The lumps are simply solidified coconut cream and will quickly melt as the pudding heats.”
- sugar – 1/2 cup
- cornstarch – 1/2 cup
- salt – 1/4 teaspoon
- canned unsweetened coconut milk – 5 cups, divided
Oil a 1 1/2 quart souffle dish or mold.
Thoroughly mix together the sugar, cornstarch and salt in a heavy saucepan.
Gradually stir in 1/2 cup coconut milk, making a smooth, runny paste. Then stir in the remainder of the coconut milk.
Stirring constantly, heat over medium heat until the mixtures begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute.
Pour the pudding into the prepared dish, then press plastic wrap directly onto the surface to prevent a skin. Refrigerate for at least 12 hours. Invert onto a plate to unmold.
This recipe is from the 1997 Joy of Cooking, p.1019-1020.
Note: I was inspired to sprinkle ground almonds on top and to serve this with a chocolate sauce (made simply of chocolate and cream), so that it was rather like eating Mon Cheri candies. 🙂