Tembleque Coconut Pudding


Creamy, set coconut pudding with mixed berries & mango - beautifully refreshing & the ideal alternative to the usual Christmas pudding. Suitable for vegans.


  • 800ml Coconut milk
  • 200g Caster sugar
  • 100ml Water
  • ½ tsp Salt
  • 100g Cornflour


  1. Oil 6 small ramekins and line with cling film then oil again lightly (this is to be able to easily remove when the Tembleque is set)
  2. Heat the coconut milk, sugar and salt in a stainless steel pan and bring to the boil.
  3. Mix cornflour with 100ml water and whisk into the boiling coconut milk and keep whisking until it has thickened.
  4. Remove from heat
  5. Evenly pour the mix into the ramekins and cool.

To make the Berry Compote (300ml)

90g Blueberries, 90g Raspberries, 90g Blackberries, 30g Sugar

Place all the fruit into a pan with the sugar. Place the pan on the heat the aim is to heat the fruit and sugar to slightly thicken the sauce. The fruit should keep its form and not disintegrate into a puree.

To make the Mango Puree (150ml)

250g Tinned sliced mango (you can use fresh mango if you prefer), 10g Caster Sugar.

Open the tinned mango and pour away 2/3rd of the juice from the tin. Blend the remaining mango and juice with the sugar to a smooth puree

To serve:

Tip out the Tembleque onto a plate that has been drizzled with mango puree and spoon berry compote onto the Tembleque. Garnish with mint and serve.