Tembleque (Puerto Rican Coconut Pudding)
In short: A wobbly Puerto Rican coconut pudding set with cornstarch, lightly sweet and creamy, unmolded and dusted with cinnamon. Simple pantry ingredients, no eggs. It takes about 22 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 12 min
- Resting
- 4 h
- Total
- 22 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 275 kcal
Tembleque means trembling, which describes the way this coconut pudding wobbles on the plate. It is set with cornstarch instead of eggs or gelatin, so it is clean-tasting, lightly sweet and easy to cut with a spoon. Puerto Ricans serve it at Christmas and other holidays, dusted with cinnamon, often in a ring mold. It needs only a handful of pantry ingredients and a few hours in the fridge.
Instructions
- Rinse a 1 liter (4 cup) mold or 8 small ramekins with cold water and leave them wet. This helps the pudding release.
- Whisk the cornstarch with the water in a small bowl until completely smooth.
- Warm the coconut milk, sugar and salt in a saucepan over medium heat, stirring, until steaming and the sugar dissolves. Do not let it boil hard.
- Whisk the cornstarch mixture again, then pour it into the pan while whisking. Cook over medium heat, stirring constantly, for 5 to 7 minutes until thick and glossy, with a few slow bubbles.
- Remove from the heat and stir in the vanilla. Pour into the mold and tap it on the counter to release air bubbles.
- Cool for 30 minutes, then cover and refrigerate for at least 4 hours, until fully set.
- Run a thin knife around the edge, set a plate on top and flip to unmold. Dust with cinnamon and serve cold, with toasted coconut if you like.
Tips
- Stir constantly and scrape the corners of the pan, or the cornstarch will form lumps. If lumps appear, pour the hot mixture through a fine sieve before molding.
- Many families sprinkle ground cinnamon on top, and some add a strip of lime zest to the milk while it warms. Remove the zest before adding the cornstarch.
Questions and answers
Why is my tembleque too soft or too firm?
Too soft means the cornstarch was not cooked long enough, so keep stirring until it is thick and glossy. Too firm means too much cornstarch, so measure it carefully.
Can I make tembleque ahead of time?
Yes. It keeps in the fridge for up to 3 days, covered, and is best unmolded just before serving. It does not freeze well because it turns watery when thawed.
Can I use light coconut milk?
You can, but the pudding will be less creamy. Use the full-fat milk for the best texture, and keep the sugar the same.
How long does it take to make Tembleque (Puerto Rican Coconut Pudding)?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Tembleque (Puerto Rican Coconut Pudding)?
About 275 kcal per serving, with 2 g of protein, 23 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 23 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 13 g |
| Sodium | 85 mg |
Estimated values, calculated from the ingredients.
