18 Creamy Tembleque Recipes Delightful

Dive into the creamy, dreamy world of tembleque with our roundup of 18 irresistible recipes that promise to delight your taste buds! Whether you’re a seasoned home cook or just starting out, these coconut milk-based wonders offer a perfect blend of simplicity and indulgence. From classic flavors to innovative twists, there’s a tembleque here for every occasion. Ready to explore? Let’s get whisking!

Classic Coconut Tembleque

Dive into the creamy, dreamy world of Classic Coconut Tembleque, a Puerto Rican dessert that’s as delightful to make as it is to eat. This no-bake treat is perfect for those who love their desserts rich in flavor but simple in preparation.

Ingredients

• 2 cups coconut milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• Ground cinnamon for dusting

Instructions

1. In a medium saucepan, whisk together 2 cups coconut milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency, about 10 minutes.
3. Remove from heat and stir in 1/2 tsp vanilla extract.
4. Pour the mixture into a greased 8-inch round mold or individual serving dishes. Smooth the top with a spatula.
5. Refrigerate for at least 4 hours, or until set and firm.
6. To serve, invert the tembleque onto a plate and dust with ground cinnamon.

What sets this tembleque apart is its velvety texture and the perfect balance of sweetness, making it a standout dessert that’s both elegant and comforting.

Tip: For an extra coconutty flavor, toast some shredded coconut and sprinkle it on top before serving.

Chocolate Drizzled Tembleque

Dive into the creamy, coconut-infused delight of Chocolate Drizzled Tembleque, a Puerto Rican dessert that’s as fun to make as it is to eat.

Ingredients

• 2 cups coconut milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. In a medium saucepan, whisk together 2 cups coconut milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 10 minutes.
3. Remove from heat and stir in 1 tsp vanilla extract. Pour into a greased 8-inch round dish and refrigerate for at least 4 hours until set.
4. In a small microwave-safe bowl, melt 1/2 cup semi-sweet chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
5. Drizzle the melted chocolate over the chilled tembleque. Let it set for 10 minutes before serving.

The magic of this dessert lies in its contrast: the firm, velvety tembleque against the glossy, rich chocolate drizzle. It’s a showstopper that requires minimal effort.

Tip: For an extra touch of elegance, sprinkle toasted coconut flakes on top before the chocolate sets.

Pumpkin Spice Tembleque

Dive into the creamy, spiced goodness of this Pumpkin Spice Tembleque, a Puerto Rican-inspired dessert that’s as festive as it is flavorful.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• Whipped cream and cinnamon sticks for garnish (optional)

Instructions

1. In a medium saucepan, whisk together the pumpkin puree, coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp salt until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10 minutes.
3. Pour the mixture into 4 small ramekins or a single serving dish. Smooth the top with a spatula.
4. Refrigerate for at least 4 hours, or until set and firm to the touch.
5. Serve chilled, garnished with whipped cream and a cinnamon stick if desired.

The magic of this tembleque lies in its velvety texture and the warm embrace of pumpkin spice, making it a standout dessert that’s both comforting and elegant.

Tip: For an extra silky texture, strain the pumpkin puree before mixing to remove any fibrous bits.

Mango Infused Tembleque

Dive into the tropical flavors of this Mango Infused Tembleque, a creamy coconut pudding with a vibrant mango twist that’s as delightful to look at as it is to eat.

Ingredients

• 2 cups coconut milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup mango puree
• 1/4 cup water
• Fresh mango slices for garnish

Instructions

1. In a medium saucepan, whisk together 2 cups coconut milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
3. Remove from heat and stir in 1 teaspoon vanilla extract.
4. In a separate bowl, mix 1 cup mango puree with 1/4 cup water until well combined.
5. Layer the coconut mixture and mango puree alternately in serving glasses, starting and ending with the coconut mixture.
6. Chill in the refrigerator for at least 4 hours, or until set.
7. Garnish with fresh mango slices before serving.

The magic of this dessert lies in its layers, offering a beautiful contrast between the creamy coconut and the tangy mango that’s sure to impress at any gathering.

Tip: For an extra touch of elegance, use a spoon to create swirls between the layers before chilling.

Vanilla Bean Tembleque

Dive into the creamy, dreamy world of Vanilla Bean Tembleque, a Puerto Rican coconut pudding that’s as elegant as it is simple to make.

Ingredients

• 2 cups coconut milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 vanilla bean, split and seeds scraped
• 1/2 teaspoon vanilla extract
• Ground cinnamon, for dusting

Instructions

1. In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt until smooth.
2. Add the vanilla bean seeds and pod to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
3. Remove from heat and stir in vanilla extract. Discard the vanilla bean pod.
4. Pour the mixture into 4 small ramekins or molds. Smooth the tops with a spatula.
5. Refrigerate until set, at least 4 hours or overnight.
6. To serve, run a knife around the edges of each tembleque and invert onto a plate. Dust with ground cinnamon.

The magic of this tembleque lies in its velvety texture and the aromatic punch of real vanilla bean, making it a standout dessert that’s surprisingly easy to whip up.

Tip: For an extra touch of elegance, garnish with toasted coconut flakes or fresh berries alongside the cinnamon dusting.

Strawberry Swirl Tembleque

Dive into the creamy, dreamy world of Strawberry Swirl Tembleque, a coconut milk-based dessert that’s as fun to make as it is to eat. Perfect for those who love a tropical twist with a berry burst!

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/2 cup strawberry jam
• 1 tsp vanilla extract
• Fresh strawberries, for garnish

Instructions

1. In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
3. Remove from heat and stir in vanilla extract.
4. Pour half of the mixture into a serving dish. Drop spoonfuls of strawberry jam over the top, then pour the remaining coconut mixture over the jam.
5. Use a knife to swirl the jam into the coconut mixture for a marbled effect.
6. Chill in the refrigerator for at least 4 hours, or until set.
7. Garnish with fresh strawberries before serving.

The magic of this dessert lies in its contrasting textures—silky smooth tembleque with pockets of sweet, jammy strawberry swirls. It’s a showstopper that requires minimal effort!

Tip: For an extra tropical flair, toast some shredded coconut and sprinkle it on top before serving.

Matcha Green Tea Tembleque

Dive into the creamy, dreamy world of Matcha Green Tea Tembleque, a Puerto Rican coconut pudding with a vibrant twist that’s as easy to make as it is impressive to serve.

Ingredients

• 1 cup coconut milk
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon matcha green tea powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, whisk together 1 cup coconut milk, 1 cup whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon matcha green tea powder, and 1/4 teaspoon salt until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
3. Remove from heat and stir in 1 teaspoon vanilla extract.
4. Pour the mixture into 4 small ramekins or a single serving dish. Smooth the tops with a spatula.
5. Refrigerate for at least 4 hours, or until set and firm to the touch.
6. To serve, run a knife around the edges of the tembleque and invert onto a plate. Garnish with a sprinkle of matcha powder or coconut flakes if desired.

The magic of this tembleque lies in its velvety texture and the earthy, slightly bitter matcha that balances the sweetness of the coconut milk perfectly.

Tip: For an extra smooth texture, strain the mixture through a fine-mesh sieve before pouring it into the ramekins.

Lemon Zest Tembleque

Brighten up your dessert table with this creamy Lemon Zest Tembleque, a Puerto Rican coconut pudding with a citrusy twist that’s as refreshing as it is elegant.

Ingredients

• 1 can (13.5 oz) coconut milk
• 1 can (12 oz) evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, whisk together the coconut milk, evaporated milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 10 minutes.
3. Remove from heat and stir in 1 tbsp lemon zest and 1 tsp vanilla extract.
4. Pour the mixture into a greased 8-inch round mold or individual serving dishes. Let cool to room temperature, then refrigerate for at least 4 hours until set.
5. To serve, run a knife around the edge of the mold and invert onto a plate. Garnish with additional lemon zest if desired.

The magic of this tembleque lies in its velvety texture and the bright pop of lemon zest, making it a standout dessert that’s surprisingly simple to prepare.

Tip: For an extra zesty flavor, let the lemon zest steep in the warm milk mixture for 10 minutes before adding the cornstarch.

Blueberry Bliss Tembleque

Dive into the creamy, coconutty goodness of Blueberry Bliss Tembleque, a no-bake dessert that’s as stunning as it is simple to make.

Ingredients

• 1 can (13.5 oz) coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon juice
• 1/4 cup water
• 1 tbsp granulated sugar (for blueberries)

Instructions

1. In a medium saucepan, whisk together coconut milk, 1/2 cup sugar, cornstarch, and salt until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 10 minutes. Remove from heat and stir in vanilla extract.
3. Pour the mixture into 4 small molds or ramekins. Chill in the refrigerator for at least 4 hours, or until set.
4. Meanwhile, in a small saucepan, combine blueberries, lemon juice, water, and 1 tbsp sugar. Cook over medium heat until the blueberries burst and the sauce thickens slightly, about 5 minutes. Let cool.
5. To serve, unmold the tembleque onto plates and spoon the blueberry sauce over the top.

The magic of this dessert lies in the contrast between the silky tembleque and the vibrant, tangy blueberry sauce—a match made in heaven.

Tip: For an extra touch of elegance, garnish with a few whole blueberries and a sprinkle of toasted coconut.

Cinnamon Dusted Tembleque

Dive into the creamy, dreamy world of Cinnamon Dusted Tembleque, a Puerto Rican coconut pudding that’s as elegant as it is simple to make.

Ingredients

• 4 cups coconut milk
• 1/2 cup sugar
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1 cinnamon stick
• 1 tsp ground cinnamon for dusting

Instructions

1. In a medium saucepan, combine coconut milk, sugar, cornstarch, salt, and the cinnamon stick. Whisk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 10 minutes.
3. Remove the cinnamon stick and pour the mixture into a 9-inch pie dish or individual ramekins. Smooth the top with a spatula.
4. Let cool to room temperature, then refrigerate for at least 4 hours, or until set.
5. Before serving, dust the top with ground cinnamon for a warm, spicy finish.

The magic of this tembleque lies in its velvety texture and the way the cinnamon’s warmth plays against the coconut’s sweetness, making it a standout dessert that’s both refreshing and comforting.

Tip: For an extra touch of elegance, serve with a sprinkle of toasted coconut flakes alongside the cinnamon dusting.

Peanut Butter Cup Tembleque

Dive into the creamy, dreamy world of this Peanut Butter Cup Tembleque, a no-bake dessert that combines the rich flavors of peanut butter and chocolate in a silky coconut pudding.

Ingredients

• 1 cup unsweetened coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1/4 cup crushed peanut butter cups for garnish

Instructions

1. In a medium saucepan, whisk together 1 cup unsweetened coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
3. Remove from heat and stir in 1/2 cup creamy peanut butter and 1 teaspoon vanilla extract until fully incorporated.
4. Fold in 1/2 cup mini chocolate chips, then pour the mixture into 4 small ramekins or glasses.
5. Chill in the refrigerator for at least 2 hours, or until set.
6. Before serving, sprinkle each tembleque with 1/4 cup crushed peanut butter cups for a crunchy contrast.

The magic of this dessert lies in its layers of texture—from the smooth tembleque to the crunchy peanut butter cup topping—making every bite a delightful surprise.

Tip: For an extra chocolatey version, drizzle melted chocolate over the top before adding the peanut butter cup garnish.

Raspberry Rose Tembleque

This Raspberry Rose Tembleque is a creamy, dreamy dessert that combines the floral notes of rose with the tart sweetness of raspberries for a refreshing finish to any meal.

Ingredients

• 1 can (13.5 oz) coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/2 tsp rose water
• 1/2 cup fresh raspberries, plus more for garnish
• 1 tbsp honey
• Dried rose petals, for garnish

Instructions

1. In a medium saucepan, whisk together the coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
3. Remove from heat and stir in 1/2 tsp rose water. Pour the mixture into 4 small serving dishes or ramekins.
4. Refrigerate for at least 4 hours, or until set.
5. While the tembleque sets, mash 1/2 cup fresh raspberries with 1 tbsp honey in a small bowl to create a sauce.
6. To serve, spoon the raspberry sauce over each tembleque and garnish with additional fresh raspberries and dried rose petals.

The magic of this dessert lies in the contrast between the silky coconut pudding and the vibrant raspberry sauce, making it as beautiful as it is delicious.

Tip: For an extra floral touch, infuse the coconut milk with a few dried rose petals before starting the recipe—just remember to strain them out before adding the cornstarch.

Caramelized Banana Tembleque

Transform ripe bananas into a creamy, dreamy dessert with this Caramelized Banana Tembleque, a tropical twist on the classic Puerto Rican coconut pudding.

Ingredients

• 2 ripe bananas, sliced
• 1/4 cup granulated sugar
• 1 tbsp unsalted butter
• 1 can (13.5 oz) coconut milk
• 1/2 cup whole milk
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. In a skillet over medium heat, melt the butter. Add the bananas and 2 tbsp of the sugar. Cook for 3-4 minutes, stirring occasionally, until bananas are caramelized. Remove from heat and set aside.
2. In a saucepan, whisk together coconut milk, whole milk, cornstarch, remaining sugar, and salt. Bring to a simmer over medium heat, whisking constantly, until mixture thickens, about 5 minutes.
3. Remove from heat and stir in vanilla extract and cinnamon. Fold in caramelized bananas.
4. Pour mixture into a greased 8-inch dish. Smooth the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set.
5. To serve, cut into squares and garnish with additional caramelized bananas if desired.

The caramelized bananas add a deep, rich flavor that perfectly complements the creamy coconut base, making this tembleque a standout dessert.

Tip: For an extra touch of elegance, dust the top with a little cinnamon or cocoa powder before serving.

Espresso Infused Tembleque

Dive into the creamy, dreamy world of Espresso Infused Tembleque, a Puerto Rican coconut pudding with a caffeinated twist that’s sure to delight your taste buds.

Ingredients

• 1 can (13.5 oz) coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/2 cup strong brewed espresso, cooled
• 1 tsp vanilla extract
• Ground cinnamon, for garnish

Instructions

1. In a medium saucepan, whisk together the coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt until smooth.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, about 5 minutes.
3. Once the mixture thickens to a pudding-like consistency, remove from heat and stir in 1/2 cup strong brewed espresso and 1 tsp vanilla extract.
4. Pour the mixture into 4 small ramekins or a single serving dish. Chill in the refrigerator for at least 4 hours, or until set.
5. Before serving, sprinkle the top with ground cinnamon for a warm, spicy contrast to the cool, creamy tembleque.

The espresso not only adds a rich depth of flavor but also creates a beautiful marbled effect when swirled into the coconut mixture, making each bite as visually appealing as it is delicious.

Tip: For an extra touch of elegance, serve with a dollop of whipped cream and a few coffee beans on top.

Toasted Coconut Tembleque

Dive into the tropical flavors of this Toasted Coconut Tembleque, a creamy, coconutty dessert that’s as easy to make as it is impressive to serve.

Ingredients

• 1 cup unsweetened shredded coconut
• 2 cups coconut milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Spread the shredded coconut on a baking sheet and toast for 5-7 minutes, stirring once, until golden. Set aside to cool.
2. In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 10 minutes.
3. Remove from heat and stir in vanilla extract and half of the toasted coconut. Pour the mixture into a greased 8-inch dish or individual molds. Chill in the refrigerator for at least 4 hours, or until set.
4. To serve, unmold the tembleque onto a plate and sprinkle with the remaining toasted coconut.

The magic of this tembleque lies in its contrast of textures—silky smooth custard meets crunchy, toasted coconut for a dessert that’s truly unforgettable.

Tip: For an extra touch of elegance, garnish with a few edible flowers or a drizzle of melted chocolate before serving.

Almond Joy Tembleque

Dive into the tropical flavors of this Almond Joy Tembleque, a creamy coconut pudding that’s a nod to the beloved candy bar, but with a delightful twist.

Ingredients

• 1 cup unsweetened coconut milk
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup shredded coconut, toasted
• 1/4 cup almonds, chopped
• 1/4 cup dark chocolate chips

Instructions

1. In a medium saucepan, whisk together 1 cup unsweetened coconut milk, 1 cup whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt over medium heat until smooth.
2. Bring the mixture to a boil, stirring constantly, then reduce heat to low and simmer for 2 minutes until thickened.
3. Remove from heat and stir in 1/2 teaspoon vanilla extract.
4. Pour the mixture into 4 individual serving dishes and refrigerate for at least 4 hours, or until set.
5. Before serving, sprinkle each tembleque with 1/2 cup toasted shredded coconut, 1/4 cup chopped almonds, and 1/4 cup dark chocolate chips.

The magic of this dessert lies in its layers of texture—silky pudding meets crunchy almonds and chocolate, all wrapped up in a coconut embrace.

Tip: For an extra chocolatey version, melt the chocolate chips and drizzle over the top before adding the almonds and coconut.

Spiced Chai Tembleque

Warm up your kitchen with this Spiced Chai Tembleque, a creamy coconut pudding infused with the cozy flavors of chai. It’s a delightful twist on the traditional Puerto Rican dessert that’s sure to impress.

Ingredients

• 2 cups coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 chai tea bag or 1 tbsp loose chai tea
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• Pinch of ground cloves
• Pinch of salt

Instructions

1. In a medium saucepan, combine 1 1/2 cups coconut milk, 1/2 cup granulated sugar, and the chai tea bag or loose tea. Heat over medium heat until steaming but not boiling, about 5 minutes. Remove from heat and let steep for 10 minutes. Strain to remove tea leaves or discard the tea bag.
2. In a small bowl, whisk together the remaining 1/2 cup coconut milk, 1/4 cup cornstarch, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/4 tsp ground ginger, a pinch of ground cloves, and a pinch of salt until smooth.
3. Return the saucepan with the steeped coconut milk to medium heat. Gradually whisk in the cornstarch mixture. Cook, stirring constantly, until the mixture thickens and bubbles, about 5 minutes.
4. Pour the mixture into 4 small ramekins or molds. Smooth the tops with a spatula. Chill in the refrigerator until set, at least 4 hours or overnight.
5. To serve, run a knife around the edges of each tembleque and invert onto a plate. Dust with additional cinnamon if desired.

The magic of this Spiced Chai Tembleque lies in its velvety texture and the way the aromatic chai spices dance with the richness of coconut milk, creating a dessert that’s both comforting and exotic.

Tip: For an extra touch of elegance, garnish with edible flowers or a sprinkle of crushed pistachios before serving.

Black Sesame Tembleque

Dive into the creamy, nutty world of Black Sesame Tembleque, a Puerto Rican-inspired dessert with a twist that’s as visually striking as it is delicious.

Ingredients

• 1/2 cup black sesame seeds
• 4 cups coconut milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions

1. In a dry skillet over medium heat, toast the black sesame seeds for 2-3 minutes until fragrant. Let cool, then grind into a fine powder using a spice grinder.
2. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, salt, and ground black sesame seeds until smooth.
3. Cook over medium heat, stirring constantly, for 10-12 minutes until the mixture thickens to a pudding-like consistency.
4. Remove from heat and stir in the vanilla extract.
5. Pour the mixture into 4-6 small molds or ramekins and refrigerate for at least 4 hours, or until set.
6. To serve, gently unmold the tembleque onto plates and enjoy chilled.

The black sesame adds a deep, earthy flavor and stunning color to this traditional coconut pudding, making it a standout dessert for any occasion.

Tip: For an extra touch of elegance, garnish with a sprinkle of toasted sesame seeds or a drizzle of honey before serving.

Conclusion

We hope this roundup of 18 creamy tembleque recipes inspires your next dessert adventure! Each one promises a delightful taste of tradition with a creamy twist. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!

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