Tembleque – Puerto Rican Coconut Pudding

Tembleque, a beloved Puerto Rican pudding dessert is a silky-smooth coconut pudding that is simple yet so delicious! This dairy-free pudding gets its signature wobbly texture from cornstarch and its rich tropical flavor from pure coconut milk and coconut cream. This recipe was made in collaboration with our guest blogger Jani Díaz!

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What is Tembleque?

Tembleque is a traditional Puerto Rican coconut pudding dessert, frequently prepared during Christmas time. The word ‘tembleque’ is a colloquialism that means ‘very strong trembling’ or shaking This refers to the consistency of this famous coconut dessert, which is firm enough to be unmolded but at the same time has the pleasant ‘trembling’ consistency that creates a lovely texture!

This dessert, along with coquito (Puerto Rican coconut eggnog), is prepared from November to January, because Puerto Ricans combine the celebration of Thanksgiving with Christmas festivities that last until the end of January, and conclude with the San Sebastián Street Festival.

Ingredients Needed

Here’s what you’ll need to make this creamy coconut pudding or tembleque recipe:

• Coconut Milk & Coconut Cream: You will need both full-fat coconut milk from a can, and coconut cream from a can. Coconut cream adds an extra rich flavor.
• Water & Cornstarch: The water is used to dissolve the cornstarch before adding it to the pudding mixture. The cornstarch is what makes the thick pudding texture!
• Sugar: For a bit of sweetness.
• Vanilla: Vanilla adds an extra layer of flavor to the coconut pudding.
• Lime or Lemon Peel: For just a hint of citrus flavor!
• Cinnamon: Serve your tembleque with a sprinkle of ground cinnamon on top.

How to Make Tembleque Coconut Pudding

1. Prep: Have all the ingredients ready and measured before beginning the cooking process.
2. Heat Up Coconut Milk with Vanilla and Lime Peel: Turn on the stove to medium heat. Add the coconut milk, the vanilla and the lime peel. Mix them with a whisk for a couple of minutes until you have a smooth mix.

3. Dissolve Sugar: Add the sugar and stir well until the sugar completely dissolves.

4. Add Cornstarch Slurry: Dissolve the cornstarch in the cup of water; and add it to the pot and immediately mix with the whisk. From this point you cannot stop beating for even a moment.

5. Add Coconut Cream: Continue beating vigorously with the whisk. Scrape the bottom of the pan to prevent the mixture from sticking to the bottom. Add the coconut cream. Stir for a couple of minutes until the mixture is smooth. Carefully remove the piece of lemon peel.

6. Place in Mold: Pour the mixture into the mold and leave it to refrigerate overnight. The next day, carefully remove it from the mold and place it directly on the plate where you will serve it.

7. Serve: Sprinkle a little cinnamon on top and enjoy!

Tips for the Perfect Tembleque

• The most common mistake is not waiting long enough for the tembleque to set. Don’t try to speed up the process by putting it in the freezer – this will only make the outside firm while the center stays liquid, causing the dessert to collapse when unmolded. Always let it set in the refrigerator for at least six hours.
• A silicone mold is ideal for easy unmolding, but plastic cups or individual molds will work, too, for individual portions. If using plastic, lightly coat the inside with a few drops of oil to help release the pudding.
• Some people briefly dip the mold in hot water to help release the tembleque. While this can work, be careful as it can melt the dessert too much if left too long.
• Once unmolded, if not serving immediately, return the tembleque to the refrigerator. Traditional garnishes include ground cinnamon or shredded coconut.
• If you’re concerned about unmolding, you can add an extra tablespoon or two of cornstarch to ensure a firmer set.

Frequently Asked Questions

Why isn’t my tembleque setting properly?

The most common reason is not cooking the mixture long enough or not whisking continuously. The pudding needs to reach a thick consistency by whisking and cooking the cornstarch before being poured into molds.

Can I make tembleque ahead of time?

Yes! It actually benefits from being made a day ahead. It can be kept refrigerated for up to 3 days.

Tembleque – Puerto Rican Coconut Pudding

Easy recipe for Puerto Rican Tembleque, this traditional dessert consists of a creamy coconut pudding made with coconut milk, coconut cream, sugar, water, cornstarch, vanilla, lime or lemon peel, and ground cinnamon.

5 from 2 votes

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Course: Dessert, Sweets

Cuisine: Caribbean, International, Latin American, Puerto Rican

Keyword: Coconut, Eggless, Holidays, Pudding, Tembleque, Vegan

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Time to set in the refrigerator: 8 hours hours

Total Time: 20 minutes minutes

Servings: 8

Ingredients

• 2 ½ cups coconut milk 600 ml
• ½ cup coconut cream 170 g.
• 1 cup water
• 1 cup sugar 200 g.
• ¾ cup cornstarch 75 g.
• 1 teaspoon vanilla extract
• 1 piece of lime or lemon peel
• Ground cinnamon to decorate

Instructions

• Have all the ingredients ready and measured before beginning the cooking process.
  
• Turn on the stove to medium heat. Add the coconut milk, the vanilla extract, and the lime peel. Mix them with a whisk for a couple of minutes until you have a smooth mix.
  
• Add the sugar and stir well until the sugar completely dissolves.
  
• Dissolve the cornstarch in the cup of water; and add it to the pot and immediately mix with the whisk. From this point you cannot stop beating/whisking for even a moment.
  
• Continue beating vigorously with the whisk. Scrape the bottom of the pan to prevent the mixture from sticking to the bottom. Add the coconut cream. Stir for a couple of minutes until the mixture is smooth. Carefully remove the piece of lemon peel.
  
• Pour the mixture into the mold and leave it to refrigerate overnight.
  
• The next day, carefully remove it from the mold and place it directly on the plate where you will serve it.
  
• Sprinkle a little cinnamon on top and enjoy!
  

Step by step preparation photos for Puerto Rican Tembleque:

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