If there’s one dessert that instantly takes me to summer, it’s this no-sugar-added vegan coconut tembleque. It’s got that irresistible tropical flavour, it’s super creamy, dairy-free, gluten-free… and almost effortless to make!
Perfect for hot days when you want something cool, light and smooth. And if you serve it chilled with shredded coconut and a hint of cinnamon… it’s like a spoonful of vacation in every bite.
Ingredients
• 1 tsp vanilla extract
• ½ cup water
• 150 g erythritol (or your preferred sweetener)
• 75 g cornstarch (maizena)
• ½ can coconut milk (about 300 ml)
• 2 cartons of Ecomil Coconut Cuisine (for cooking)
To garnish:
• Shredded coconut
• Cinnamon to taste
How to make this no-sugar-added vegan coconut tembleque
- In a saucepan, combine the half can of coconut milk with one carton of Ecomil Coconut Cuisine, erythritol and vanilla.
- Heat over medium and stir until the sweetener is fully dissolved.
- Separately, mix the water and cornstarch until smooth and lump-free.
- Pour that mixture into the saucepan, whisking constantly (tip: use a whisk to prevent clumps).
- Once it begins to thicken, lower the heat and add the second carton of coconut milk. Stir until fully blended, then remove from heat.
- Pour into a silicone mould (or individual cups!) and let cool at room temperature.
- Chill in the fridge for at least 6 hours. I usually leave it overnight to set perfectly.
- Carefully unmould and decorate with shredded coconut and a sprinkle of cinnamon. Enjoy!
A vegan, no-sugar-added dessert with tropical vibes
This coconut tembleque is perfect for impressing your guests or treating yourself to something light and natural after a meal. Best of all? You can customise it with the sweetener you like, or add a zesty twist with lime or lemon zest. So versatile!
Recipe by Bianca Jiménez, @lastartasdebibi