Tembleque (Coconut Pudding)

Prepare the mould

Rinse a 1-litre mould or 6 small cups with cold water and leave them wet; this helps the tembleque come out cleanly later.

• a splash cold water

Mix cold

In a medium saucepan (about 2 litres), whisk the coconut milk, sugar, cornflour and salt together until completely smooth, before turning on the heat.

• 2 cans (800 ml) coconut milk
• 100 g sugar
• 60 g cornflour
• 1 pinch salt

✅ Done when: mixture is completely smooth with no lumps

Cook until thick

Cook the mixture from step 2 over medium heat for 8–10 minutes, whisking constantly, until it thickens and starts to bubble. Cook 1 minute more, still whisking, then stir in the vanilla.

• 1 tsp vanilla extract

✅ Done when: mixture coats the back of a spoon and holds its shape when dropped

Fill and chill

Pour the hot mixture into the wet mould and smooth the top. Let it rest at room temperature for about 20–30 minutes until no longer steaming; after that, refrigerate separately for at least 4 hours until fully set.

✅ Done when: pudding is firm and no longer liquid in the centre

Turn out and serve

Run a knife around the edge, turn the pudding out onto a plate and dust generously with cinnamon. It should wobble gently, which is how it gets its name.

• 1 tsp ground cinnamon