For an extra layer of flavor, try infusing the coconut milk with a cinnamon stick or star anise while heating. Remove before adding the cornstarch slurry. If you don't have a fine-mesh sieve, you can skip the straining step, but the final texture might not be as perfectly smooth. Tembleque can be stored in the refrigerator for up to 3 days. Variations: Garnish with toasted coconut flakes, fresh berries, or a drizzle of honey for an added touch of elegance. For a richer flavor, substitute some of the coconut milk with coconut cream. The consistency of Tembleque can be adjusted by altering the quantity of cornstarch. For a firmer set, add a bit more. For a softer set, reduce the quantity slightly.
Tembleque
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PREP TIME15 mins
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COOK TIME13 mins
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TOTAL TIME2 hrs 43 mins
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SERVING8 People
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VIEWS9
Experience the silky, trembling delight of Tembleque, a classic Puerto Rican coconut dessert that's as enchanting to watch as it is to eat. This subtly sweet, jiggly pudding is a cool and refreshing treat, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate74 g
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Fiber1 g
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Protein2 g
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Saturated Fat18 g
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Sodium160 mg
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Sugar56 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium saucepan, combine the coconut milk, sugar, vanilla extract, and salt. (2 minutes)
02
Step
6 mins
Place the saucepan over medium heat and bring to a gentle boil, stirring occasionally to prevent scorching. Once boiling, reduce heat slightly and cook for 6 minutes, continuing to stir.
03
Step
2 mins
While the coconut milk mixture is heating, in a separate bowl, whisk together the cornstarch and cold water until completely smooth and no lumps remain. (2 minutes)
04
Step
1 mins
Once the coconut milk mixture has cooked for 6 minutes, slowly pour the cornstarch slurry into the saucepan, whisking constantly and vigorously to prevent lumps from forming. (1 minute)
05
Step
2 mins
Continue whisking until the mixture thickens into a smooth, glossy pudding consistency. This should take approximately 2 minutes. Remove from heat immediately.
06
Step
3 mins
Strain the Tembleque mixture through a fine-mesh sieve into a heat-safe bowl or pitcher. This step ensures an ultra-smooth final texture. (3 minutes)
07
Step
2 mins
Pour the strained mixture into a mold, individual ramekins, or a serving dish of your choice. (2 minutes)
08
Step
15 mins
Smooth the surface of the Tembleque with a spatula or the back of a spoon. Allow it to cool at room temperature for about 15 minutes.
09
Step
2 hrs
Cover the mold or dishes with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the Tembleque to fully set.
10
Step
5 mins
Before serving, unmold the Tembleque (if using a mold) onto a serving plate. Dust generously with ground cinnamon.
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Obie Daniel
Jun 27, 2025My Tembleque didn't set properly. Any advice?" (Response: Ensure you're using full-fat coconut milk and that you cook the cornstarch mixture long enough to fully thicken. Also, be sure to refrigerate for at least 2 hours.)
Cassidy Carter
Jun 27, 2025The instructions were clear and concise, and the Tembleque turned out beautifully. A definite keeper!
Gilda Kuphal
Jun 26, 2025I added a little coconut rum to the mixture for an adult twist - delicious!
Delores Dickens
Jun 23, 2025This recipe is fantastic! The straining tip makes all the difference in the texture. My family loved it!
Ellie Cremin
Jun 22, 2025So easy to follow and the result was perfect. Just like my abuela used to make!