Tembleque – Puerto Rican Coconut Pudding

Tembleque is a deliciously creamy Puerto Rican Coconut Pudding that is popular around the holidays. Personally, I eat it year-round because of it’s refreshing citrus and coconut flavors. It’s thick in consistency, perfectly spiced, and just enough sweet.

Tembleque vs Traditional Puddings

On the surface, a Puerto Rican pudding may sound simple, but the biggest difference between tembleque and other puddings is the consistency. While, traditional puddings are subtle in flavor and have more of a custard texture. Tembleque is bold in flavor; think milky coconut base, warm spices, and hints of lime. Texture wise, tembleque has a creamy Jell-O consistency – which I love.

Tembleque derives from the Spanish word temblar which means “to shake”

Coconut Pudding Ingredients

Building the traditional flavors of a Puerto Rican Tembleque start with the following ingredients:

• Coconut milk (full fat)
• Vanilla extract
• Cinnamon sticks
• Lime peels and zest
• Sugar
• Corn starch
• Salt

Tips & Tricks

The first step in this Tembleque recipe is to whisk the dry ingredients in a cold pot. Yes, you read that right! By mixing the ingredients in the pot first, without heat ensures a silky, no clumps consistency.

Next, to the dry ingredients you’ll the wet ingredients. Again this step is done in the same cold pot. Gotta love a one-pot recipe! For an extra creamy Tembleque, I recommend purchasing full-fat canned coconut milk. This gives the pudding a nice body and texture.

Once all of the ingredients are well mixed, then you turn the heat to medium-high and add the aromatics to steep all their flavors in the coconut base.

Execution

Tembleque requires lots of whisking. For an ideal consistency, cook the pudding for 5 to 10 minutes just until the mixture simmers and appears slightly thick. Remember, as the Tembleque cools it will thicken more.

You’ll know the consistency is perfect when thin ribbons fall from the whisk. The final step is to cool the mixture and add it your molds. Since I love the idea of personal portions, I recommend using mini silicone donut molds. They are super easy for unmolding and they come in all cute shapes, sizes and colors.

• Silicone Baking Molds: https://amzn.to/3s4rSnY​

Nata Tip: If using silicone molds, first rinse them with cold water and DO NOT pat them dry. The remaining water droplets create a moisture barrier that allows for easy unmolding.

More Puerto Rican Desserts

If you’re searching for bold flavors that are quintessential Caribbean that feature coconut and guava, here’s a selection of recipes that you’ll love:

Tembleque – Puerto Rican Coconut Pudding

Tembleque is a creamy Puerto Rican Coconut Pudding that is usually popular during the holidays and features a refreshing coconut, vanilla and citrus flavor. This recipe can be prepared in a large dish or in personal sized molds.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 39 minutes mins

Course Anything Sweet, Dessert, Recipes

Cuisine Puerto Rican Cuisine

Servings 10 servings

Calories 300 kcal

Ingredients

  

• 2 (14 oz) cans of unsweetend coconut milk
• 2/3 cups of white sugar
• 1/2 cup of corn starch
• 1/3 teaspoon of ground cinnamon
• 1 1/2 teaspoon of vanilla extract
• 1 stick of cinnamon
• 1 lime peeled
• Pinch of salt

Instructions

 

• In a cold pot, whisk the dry ingredients of sugar, corn starch, salt, and cinnamon until smooth.
• Next, whisk in the cans of coconut milk and vanilla extract.
• Once smooth, then heat the pot to medium high heat. Whisk consistently.
• Add in the cinnamon stick, the lime peel, zest, and allow to steep during the cooking process.
• Cook for 5 to 10 minutes until slightly thick and thin ribbons form.
• Remove from heat and cool for 10 minutes.
• Add the cooled mixture into rinsed silicone molds. Fill the molds to the edge and smooth the pudding with the back of a spoon.
• Tap the sides of the molds to remove excess air. For best results, cover with plastic wrap or a lid and cool overnight. Serve with sprinkled cinnamon as a garnish.

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