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Paseo del Morro
San Juan, San Juan, 00926
Puerto Rico



Tamarind and Coconut "Tembleque"

Andres Ramos

tamarind and coconut custard


  • 14 oz. of coconut milk
  • 14 oz. of tamarind nectar
  • ¾ cup granulated sugar
  • 4 oz. cornstarch
  • 1 pinch salt
  • 1 tsp. canela 


  1. In a small saucepan combine coconut milk, cornstarch, tamarind nectar, canela and salt.
  2. Heat until it boils and cornstarch is cooked out.
  3. Pour into the container you desire.
  4. Set the desert over night in the refrigerator.