This thickened not-to-sweet coconut dessert is scented with cinnamon and the subtle undertone of lime. Tembleque (tehm-BLEH-kay), from the Spanish tiemblar, which means “to shake,” describes this wiggly coconut dessert to a tee. It’s poured into a mold and shaped. It’s similar in texture to Jello. (Even though we consider it a pudding, which I know doesn’t make any sense.)
You can make this simple cinnamon-flavored coconut custard in about 20 minutes. Just let it chill for a few hours and enjoy it as a snack, a special treat or a mid-day pick-me-up.
THE BEST COCONUT MILK FOR TEMBLEQUE
Because I truly believe that my late Abuela Leria is reading this from beyond the grave, freshly extracted coconut milk from a real coconut is the best type of milk to use in tembleque. However, because we are all busy people and coconuts don’t always fall out of the…