Serve it with strong coffee.
Tembleque (Puerto Rican Coconut Pudding)
Dessert
Custards puddings creams
Vanilla: Extract
Easy
Your note
Edit
Tembleque is a silky, soft-set coconut pudding that jiggles when moved. Cornstarch sets it with no eggs, and it is chilled, unmolded and dusted with cinnamon. Makes 8 portions in about 4 hr 22 min.
Prep
10 min
Cook
12 min
Cooling
4 hr
Total
4 hr 22 min
Yield
8 portions
Diet
Dairy free, Gluten free, Vegan
Ingredients
Adjust yield
portions
Scales from a half to a double batch; give a bigger batch a little more time.
- 3 ⅓ cups (800 ml)full-fat coconut milk, two 400 ml cans, shaken
- ¾ cup (150 g)granulated sugar
- ½ cup (60 g)cornstarch
- 1 pinch (1 g)fine salt
- 1 tsp (5 ml)vanilla extract
- ¾ tsp (2 g)ground cinnamon
- 2 tbsp (10 g)toasted shredded coconut, optional
Fresh ingredient guides
Baking tools for this recipe
Instructions
- Lightly oil a 1-liter (4-cup) mold or 8 small ramekins, or rinse them with cold water.
- Whisk the sugar, cornstarch and salt in a saucepan, then whisk in about 200 ml of the coconut milk until smooth.
- Whisk in the rest of the coconut milk and add the cinnamon stick.
- Cook over medium heat, stirring constantly, for 8 to 12 minutes until thick and bubbling; boil for 1 minute.
- Remove the cinnamon stick, stir in the vanilla and pour into the mold.
- Cool 30 minutes, then cover and refrigerate at least 4 hours until fully set.
- Run a knife around the edge, dip the mold briefly in warm water and invert onto a plate. Dust with cinnamon and toasted coconut.
Tips
- Stir without stopping at the end of cooking so it thickens evenly.
- Shake the coconut milk can well so the cream blends in.
- Sprinkle sugar lightly on top of the plate for a classic look.
- Good with strong coffee.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make tembleque (puerto rican coconut pudding)?
Plan on 10 minutes of prep and 12 minutes of cooking, plus 4 hours to chill. The recipe makes 8 portions.
How should I store tembleque (puerto rican coconut pudding)?
Refrigerate covered for up to 5 days.
Can I make tembleque (puerto rican coconut pudding) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
312
Calories / serving
22.1g
Fat
29.3g
Carbs
2.1g
Protein
22.4g
Sugar
Whole recipe (8 servings): ~2496 cal · 177g fat · 234g carbs · 17g protein · 179g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment