Vegan Tembleque, A Tasteful Coconut Custard Recipe

Shake it off with this new and super simple coconut custard recipe. A tasteful coconut pudding-like in every bite. Not trying to rhyme here, but since we do cover poetry and this happened organically, allow us to direct you to our poetry playlist as you indulge in the simple makings of this Tembleque, a recipe you'll be running back to again and again. Did we mention it's vegan?

Mmm...    "

Without further ado, here's the Tembleque (vegan) recipe.

Ingredients: 

• ​1 cup of “spiced” water – separately boil 1 teaspoon clove powder + 1 teaspoon ground cinnamon + 1 cup water for about 10 minutes. Leave to a side.
• 2 cans of coconut milk
• ¾ cup cornstarch
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Process:

• First make that tea, leave boiling for 10 minutes.
• While waiting on the tea, go ahead and add the 2 cups of coconut milk to a medium sized pot. Whisk the coconut milks well.
• Add the teaspoon of vanilla extract and sugar. Whisk well.
• Now add the cornstarch, little by little (I took a tablespoon measure and added that amount little by little until I had nothing left)
• Now it is important that you mix SUPER well here – make sure everything is incorporated well.
• Now turn the stove on at medium-high heat. 
• Strain the “spiced” water into the pot. 
• Continue to stir until it becomes thickened (use a wooden spoon and do not stop mixing) – this will take about 15 minutes or so.
• Now place this mixture into a container of choice. Preferably a glass container or anything that has a nice mold to it. 
• Leave this out at room temperature for about 20 minutes.
• Lastly, cover with plastic wrap or a lid and place in refrigerator for 2hr +

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​When it is time to eat, sprinkle some ground cinnamon over your dessert.

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​by Shekina G-F
A Scientist and Hobbyist Baker