Tembleque
Tembleque, an incredible coconut pudding from Puerto Rico, delivers pure comfort on New Year’s Day and Christmas. However, the sweetened creaminess of full-fat coconut milk makes it the perfect dessert for any time of year.
This Puerto Rican dessert is a must-try if you love all things coconut like me. The first time I tasted tembleque de coco, I couldn’t believe how delicious and super easy it was to make. You already know how much I love any flavor that reminds me of the tropics, and this recipe is no exception.
Content…What Is It? |
What Is Tembleque?
Tembleque means trembling because of the quivering texture of this awesome jello-like pudding. So smooth and creamy, no wonder it’s a national tradition in Puerto Rico. Tembleque coconut pudding is so important culturally that most Puerto Ricans take this dish with them wherever they go. This simple recipe is a beautiful tribute to their abuelitas.
Other countries have created their own versions, and it continues to be a national favorite wherever you find it. In Hawaii, it’s haupia, Brazilians call it manjar branco, and in Venezuela, it’s majarete. That just goes to show that this is serious comfort food anywhere in the world you go.
Recipe Ingredients
- Sugar – Common granulated sugar gives this tasty pudding its sweetness. Feel free to adjust the amount to your preference or use a natural replacement.
- Cornstarch provides a gluten-free thickener that becomes clear when cooked (cornflour in England). Arrowroot is a paleo-friendly substitute, but make sure to cook it over low heat.
- Cinnamon – This aromatic bark (ground or in a stick) delivers a beautiful holiday feel.
- Full-Fat Coconut Milk has a distinct tropical coconut flavor, creaminess, and a smooth texture. Make this dairy-free tembleque pudding recipe even better by making your coconut milk. Of course, you can replace it with 3 parts full-fat milk and 1 part cream if coconut isn’t your thing.
- Toasted Coconut – Toasting the coconut adds a dash of color and sweetness.
How to Make Tembleque
- Grease 8 4-ounce molds (ramekins, baking pans, custard cups, etc.). Or use one 4-cup mold and give it a spritz of baking spray or cooking oil.
- Combine – In a large, heavy-bottomed saucepan, whisk together sugar, cornstarch, cinnamon, and salt. (Photo 1)
- Coconut Milk – Gradually whisk half of the coconut milk into the sugar, ensuring there are no lumps. Stir in the remaining coconut milk, then add the cinnamon stick. (Photo 2)
- Simmer – Set the pot over medium heat and bring it to a simmer, whisking frequently. Once small bubbles form, whisk slowly and constantly for 5-10 minutes until the liquid thickens. (Photo 3)
- Cool – Remove the cinnamon stick and allow the mixture to cool slightly.
- Divide into prepared molds, then gently tap the bottom of the mold on the countertop to release any air bubbles. (Photo 4)
- Chill – Press plastic wrap to the top of the custard and transfer it to the refrigerator. Chill for 2-4 hours or until set.
- Serve – Wet a thin knife, run it along the edges, and carefully invert the pudding onto a plate. Garnish with ground cinnamon and toasted coconut flakes, if desired.
Recipe Variations
- Chocolate Tembleque – Mix in ¼ cup of unsweetened cocoa powder with the cornstarch for an incredible choco coco dessert!
- Orange Blossom Water – An exciting twist around the holidays is adding a little orange blossom water.
- Toppings – Top it with honey and fruit syrup spiked with a little rum just before serving. Or top it with diced tropical fruit soaked in a little rum.
Notes and Tips
- Mix cornstarch and sugar together before adding cold coconut milk. That will reduce the problem of lumpy pudding.
- If something doesn’t go quite right and you do have lumps, give it a spin in the blender, and no one will ever know.
Make-Ahead and Storage Instructions
Make tembleque ahead at least 4 hours because it needs to chill and become jiggly like gelatin. Refrigerate it in the mold overnight or for up to 12 hours.
To store it longer than that, remove it from the mold and cover it with plastic wrap.It should last 5 days in the fridge. And yes, you can freeze it for 2-3 months and enjoy it later.
What to Serve With Tembleque
Enjoy this pudding after a traditional Puerto Rican meal of pernil and arroz con gandules. Pasteles (similar to tamales) are another national favorite that is never missing from a holiday meal. Make it even more festive with an egg-free nog, coquito.
More Easy Coconut Desserts to Try
- Coconut Cream Pie
- Decadent Coconut Cake
- Coconut Bread
- No-Bake Key Lime Mango Coconut Cheesecake Pie
- Coconut Macaroons
Tembleque
Ingredients
- ⅔ cup (130g) granulated sugar
- ½ cup (80g) cornstarch
- ¼ teaspoon (.5-1g) ground cinnamon plus more for garnish
- ¼ teaspoon (1-2g) kosher salt
- 2 13.5-ounce cans full-fat coconut milk
- 1 cinnamon stick
- toasted coconut for garnish
Instructions
- Grease eight 4-ounce molds or one large 4-cup mold (ramekins, baking pans, custard cups, etc.) with a small spritz of baking spray or cooking oil.
- In a large, heavy-bottomed saucepan, whisk the sugar, cornstarch, cinnamon, and salt.
- Gradually whisk half of the coconut milk into the sugar, ensuring there are no lumps. Whisk in the remaining coconut milk, then add the cinnamon stick.
- Set the pot over medium heat and bring the mixture to a simmer, whisking frequently. Once small bubbles form, whisk slowly and constantly for 5-10 minutes until the liquid thickens. Remove the cinnamon stick and allow the mixture to cool slightly.
- Divide into prepared molds, then gently tap the bottom of the mold against the countertop to release any air bubbles. Press plastic wrap to the top of the custard and transfer it to the refrigerator.
- Chill for 2-4 hours or until set. Run a thin, wet knife along the edges to loosen, then carefully invert the pudding onto a plate.
- Garnish with ground cinnamon and toasted coconut flakes if desired.
Tips & Notes:
- Whisk it well. Constant attention and meditative whisking will give you the perfect pudding texture. This detail is so worth paying attention to.
- Mix the cornstarch with cold liquid – Always make sure to mix it in cold liquid before adding it to the hot liquid. Otherwise, you’ll have a very lumpy pudding.
- Full-fat coconut milk makes a richer, creamier dessert. You can easily make your own coconut milk
- Toasting the coconut flakes. Spread the flakes out on a baking tray and bake in a preheated 320°F/160°C oven. Bake for 5 minutes, then stir, paying close attention, so they don’t burn. Let them bake for another 3-5 minutes or until the flakes turn a beautiful and crispy golden brown. If you prefer the control of doing it on the stovetop, put the flakes in a large skillet over medium heat and stir constantly until the flakes reach a beautiful golden color and become pleasantly crispy.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
