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Trembleique (Coconut Milk Custard)

What you need: 

1/3 cup cornstarch
1/3 cup sugar
1/2 cup soy milk
2 cups coconut milk, unsweetened
Ground cinnamon, for garnish

What you do: 

In a medium saucepan, mix all ingredients with a wire wisk or electric mixer set at low speed until well blended (make sure there are no lumps).
Bring the mixture to a boil over medium heat, stirring constantly. Turn heat to low and continue to cook, stirring constantly, until the mixture thickens. Beat with a wire wisk or electric mixer to ensure that it is smooth.
Transfer the custard to a bowl or individual serving dishes and refridgerate until set. Sprinkle with cinnamon before serving.

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


;)b  Here's another version that uses double the coconut milk:
TEMBLEQUE - Coconut Pudding
Adapted from The Joy of Cooking

5 cups unsweetened coconut milk (3 13.5 oz cans is perfect)
1/2 cup sugar
1 tsp vanilla extract, optional
1/4 tsp salt
1/2 cup cornstarch
cinnamon for sprinkling

In a medium saucepot, combine all but 1/2 cup of the coconut milk with the sugar, vanilla, and salt. Bring to a simmer, stirring constantly. In a bowl or measuring cup, combine the remaining 1/2 cup coconut milk with the cornstarch, stirring until well combined. Add the slurry mixture to the saucepan slowly, stirring constantly. Continue to stir and simmer for another minute or two. The mixture will start to thicken. Pour into a 2 quart greased mold or baking dish. Cover with plastic wrap, pushing the wrap down onto the surface of the pudding to prevent a skin forming. Refrigerate for at least 3 hours. If you intend to unmold it, it is best to refrigerate even longer so that it doesn't fall apart when you turn it. Serve cold with a sprinkle of cinnamon. It is also delicious topped with fruit or nuts.


I used light coconut milk, and had to add a little extra soy milk to make it 2 cups. I only used 1/4 cup cornstarch. The texture (warm) is fantastic, just like pudding, but the taste could use a little (or alot)  more coconut. Maybe light coconut milk isn't a good sub in this case...


oooooo dinkfeet that sounds fabulous!!!  :o


Okay, so I put the leftover custard in a ziplock, smushed it flat, and put it in the freezer over night. Tonight, after some tasty, Carribean, black bean soup with lime, I made it into an awesome Carribean Coconut smoothie!

I had about 3/4 cup of the custard, and blended it with one mango, one frozen banana, squeezed the other half of my lime (from the black bean soup), and streamed in a LOT of rice milk 'cause the custard and bananas made it quite sticky. I probably put in more than a cup of rice milk.

The mango and lime were just hinted at, but the cocount custard flavor that I loved the night before, really really shined through. I put aside a thermos-full for tomorrow's breakfast - this dessert just keeps on giving!


I agree with Oaxaca - and put it in a little extra soymilk, a little extra sugar, and toasted some coconut - which was a fabulous idea! I did have leftovers, and because I'm afraid of them getting blubbery, I froze them and will use in a smoothie later - I'll let you guys know how it turns out.


I found it to be a little too... i dont know how to describe it, but a little more sugar, a little more milk, and a little less starch should do the trick.  This is, however a very good recipe that i enjoyed trying and improving.  you can also garnish it with a little bit of shredded cocout and nutmeg, in addition to the cinnamon.


Yum!  This is setting now in the fridge, but I had a spoonful of it while still warm, and I don't think I can wait until it is fully set!  Might have to go dig in now!!!


this was gorgeous!

we made it exactly as described, and it turned out perfectly  :)


This is an excellent recipe. I poured mine into individual serving cups and added blueberries to one--it was great! I bet blueberries and lavender would be good, too. Also mango. Anyway, I loved the consistency and the flavor, even plain.

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