Tembleque de Calabaza

Tembleque de Calabaza


  • 1 cup of water
  • 1 cup of whole milk
  • ½ cup of white sugar
  • Half can of coconut cream
  • Lemon zest
  • Cinnamon stick
  • Pinch of salt
  • 2 pieces of cut pumpkin(cut 4-5 inches)
  • 4 oz. corn starch
  • Pinch of ground cinnamon
  • Toasted shredded coconut


  1. Add first 7 ingredients and bring to boil in medium-sized pot.
  2. In separate pot, boil peeled pieces of pumpkin until they are soft and mash.
  3. Add mashed pumpkin to pot with 7 ingredients.
  4. In a separate cup add ⅓ cup of lukewarm water to cornstarch and mix.
  5. When pot is boiling with 7 ingredients and pumpkin, remove cinnamon stick and pour in corn starch. Mix until tembleque gets thick and sticky. Add small amounts of cornstarch until you have sticky texture.
  6. Cook all ingredients for about 3 minutes and put in moldings.
  7. Garnish with cinnamon.
  8. Toast shredded coconut in small pan. (Do not leave long because it will burn.) When browned, garnish tembleque.
  9. Refrigerate for about 6 hours, and enjoy.

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