Puerto Rican Tembleque – Coconut Pudding is a coconut dessert pudding from Puerto Rico. This creamy dessert is one of the most popular desserts in Puerto Rican cuisine.
The traditional tembleque recipe is naturally vegan-friendly. Tembleque is mostly served during the holidays. Although, you can find it around restaurants year around. There are a few variations of tembleque flavors. But my favorite is the traditional recipe.
Other Puerto Rican desserts you will love are Vegan Quesitos and Coconut Candy.
About Puerto Rican Tembleque – Coconut Pudding
- The recipe originated in Puerto Rico but there are a few variants around Latin America.
- In Spanish the word “Tembleque” is an advective to describe something that shakes. Due to the Jell-O, texture, this dessert shakes when prepared correctly. That’s why they called it tembleque.
- This recipe is made with simple ingredients. You only need coconut milk, sugar, salt, vanilla, cornstarch, and cinnamon.
- Also, you can top your tembleque with a caramel sauce, fruit, or any other sauce.
- Replace your ingredients with other flavors for a delicious variation. In addition, you can add extracts and even dried fruits inside the tembleque.
Here’s a Tutorial for my Tembleque recipe:
My abuela used to make the best tembleque. Furthermore, she loved making Christmas desserts for friends and family. I hope you give this recipe a try and let me know.
Tips to Make Tembleque:
- Use regular canned coconut milk. Make sure to shake well before using. Also, strain the milk using a fine mesh strainer.
- The Trader Joe’s brand is great but it’s not the best for making tembleque.
- Do not leave it unattended.
- Mix the cornstarch with a few tablespoons of milk inside a small container. Whisk until is fully incorporated. Then add it to your coconut milk. This process will avoid a lumpy mixture.
In conclusion, If you give this recipe a try, let me know what you think! Leave a comment below. Also, donāt forget to take a picture and share it on myĀ Facebook pageĀ or tag it #thehungrydragonfly onĀ Instagram!Ā I love seeing your creations!
Puerto Rican Tembleque - Coconut Pudding
Equipment
- Whisker
- medium saucepan
Ingredients
- 2 cans coconut milk, regular
- 1/2 cup granulated sugar
- 1/2 tsp sea salt
- 2 cinnamon sticks
- 1/2 cup cornstarch
- ground cinnamon for garnish
Instructions
- In a medium pot over medium heat stir coconut milk, sugar, and salt together. Add cinnamon sticks.
- Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve. Pour into the mixture in the saucepan.
- Bring the mixture to a boil while stirring constantly. Cook until smooth and thick, about 3-5 minutes.
- Pour into mold, cover with plastic wrap, and refrigerate until cold and firm, 2-3 hours. Refrigerate overnight for better results.
- Run a knife around the edges of the mold and invert it onto a plate to remove putting. Garnish with cinnamon.
This looks dreamy! Wow, thank you for sharing all these awesome Puerto Rican recipes. It’s not a cuisine I’m very familiar with and I’m learning so much! Now I want to visit… and eat this pudding!
Se ve riquisimo!! gracias!
Gracias! Me alegro mucho que te guste!