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!
Hola, me encanta el tembleque. Cual leche de coco recomendas?
Gracias!
Hola Lisa! Aqui a donde vivo compro la marca Thai Kitchen y me funciona muy bien. Para el tembleque utilizo la que es con azucar. Gracias!
Made this recipe for Nochebuena. It came out so good! Everyone loved it!
Iām so glad to hear that!! Thank you so much for making my Tembleque! Feliz Navidad!