Mama Lucy's Tembleque
How to Make Mama Lucy's Tembleque
- Take 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.
- Mix 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.
- Take 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.
- Sprinkle the top with ground cinnamon just before serving.