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



Tembleque - Coconut Custard

Andres Ramos



  • 1 1/2 cups milk
  • 1 1/2 cup sugar
  • 1 1/4 cups of water
  • 2 cups of coconut cream
  • 1/2 oz fresh ginger
  • 2cinnamon sticks
  • 1/4 of a whole lemon rind
  • 1/8 teaspoon salt
  • 6 oz cornstarch
  • 1 cup of  milk
  • garnish: ground cinnamon, cinnamon sticks, or toasted coconut flakes


  1. Dissolve 3/4 cornstarch in 1 cup of coconut milk and set aside.
  2. In medium saucepan over medium-high heat, combine milk, water, sugar, coconut cream, salt, fresh ginger, cinnamon sticks and lemon rind.
  3. Allow simmering for about 5 minutes.
  4. Strain the mixture by removing the ginger, cinnamon sticks, lemon rind and bring back to a boil.
  5. Using a wire whisk slowly add the cornstarch and stir the remaining milk that you set aside.
  6. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.
  7. Pour into six 4-oz. molds, or one 10-cup mold. Cover with plastic wrap. Allow cooling. Refrigerate until cold and firm, at least 3 hours.
  8. To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired.