Mama Lucy's Tembleque

Mama Lucy's Tembleque Recipe

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Debbie Dowling


My old next door neighbor made this for us one time, but I got the recipe from my future mother-in-law. I don't usually like coconut, but I love tembleque. As you can see there is no added sugar. Just to let everyone know you can always add shredded coconut to the tembleque if you would like.

★★★★★ 1 vote


1 can(s)
cream of coconut
1 can(s)
coconut milk
2 stick
cinnamon sticks
1 pinch
1/2 + 1/3 c
ground cinnamon to taste

How to Make Mama Lucy's Tembleque


  • 1Take the cream of coconut and coconut milk and add enough water to make 5 cups of liquid all together. Reserve 1 cup of liquid and pour the rest in a large pot to cook over medium-high heat. Add the salt and cinnamon sticks to the pot.
  • 2Mix the cornstarch to the liquid you reserved. Mix well and add to the pot when the mixture starts to simmer. The coconut mixture will start to thicken a bit as it simmers/boils.
  • 3Take it off the heat and pour into the container you want to serve it in. You can do it in a square Pyrex dish or even individual dishes or ramekins. I used a Bundt cake pan, but you can use anything really. Place it in the refrigerator to set. It will set just like gelatin does or like a really thick pudding.
  • 4Sprinkle the top with ground cinnamon just before serving.

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About Mama Lucy's Tembleque

Course/Dish: Other Desserts