MY 2023 QUICK and SIMPLE TEMBLEQUE RECIPE!

​You don’t even need a recipe to make Tembleque. As long as you have coconut milk, sugar and a little cornstarch, you will have the basics for the dessert. I always change my ingredients to make it interesting. At times, I add Coco Lopez, or/and Carnation, lemon rind, and even Amaretto. This time I went for the basic ingredients; coconut milk, sugar, cornstarch, vanilla and a bit of ground cinnamon, a stick, and ginger. Boom!
 
Category:  Dessert
Approx. Prep and Cook Time:  15 Minutes (however, must cool in fridge overnight)
Approximate Cost:    $6.27 or 1.05 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 6 (individual portions)
 
Ingredients
1 c. of coconut milk ($1.88)
1 c. of coconut cream ($2.89)
½ c. of organic sugar (.20)
1/3 c. cornstarch (maybe just a little more if needed) (.10)
1 tsp. vanilla ($1.00)
¼ tsp. ground cinnamon plus 1 stick (to use while making the custard) (.10)
¼ tsp. ground cinnamon to sprinkle over the Tembleque cups to garnish (.10)
 
Directions
Add the coconut milk, coconut cream and organic sugar into a saucepan, beat thoroughly until the sugar is totally dissolved. Cook over medium heat until it warms up.
Meantime, dissolve the cornstarch in 1/3 c. of room temperature water. It will look totally smooth with no lumps. Add the Vanilla and then pour the dissolved cornstarch/Vanilla into the milks mix.  
At this point DO NOT STOP BEATING, the custard will begin to form before your eyes, the thorough beating will prevent the custard from sticking to the saucepan. When it starts to bubble, remove from the stove and pour into individual molds or the mold of your preference.
Allow the Tembleque to cool down at room temperature, then refrigerate overnight.
The next day before serving, sprinkle some ground cinnamon on top to garnish.
 
NOTE: Make sure that the mold(s) are wet when you pour the cream into, it will make it easier to remove from the container(s) when cold.