📝 About This Recipe
Tembleque is the crown jewel of Puerto Rican holiday desserts, a velvety coconut cream pudding that gets its name from the Spanish word 'temblar,' meaning to shake or tremble. This egg-free, dairy-free masterpiece relies on the natural richness of coconut milk and the thickening power of cornstarch to achieve its signature jiggly consistency. Infused with aromatic cinnamon and a hint of citrus, it offers a refreshing, tropical escape in every spoonful.
🥗 Ingredients
The Pudding Base
- 2 cans (13.5 oz each) Full-fat Coconut Milk (ensure it is high-quality, unsweetened coconut milk)
- 1/2 cup Cornstarch (sifted to avoid lumps)
- 2/3 cup Granulated Sugar (adjust slightly based on sweetness preference)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1/4 cup Cream of Coconut (optional, for an extra rich texture (e.g., Coco López))
Aromatics and Flavorings
- 2 pieces Cinnamon Sticks (whole sticks for infusing)
- 1 teaspoon Vanilla Extract (pure vanilla provides the best depth)
- 1/2 teaspoon Orange Blossom Water (optional, for a traditional floral note)
- 1 strip Lime Zest (peeled in a wide strip to be easily removed)
For Garnish and Serving
- 1 tablespoon Ground Cinnamon (for dusting the top)
- 2 tablespoons Toasted Coconut Flakes (for added texture)
- 4-6 leaves Fresh Mint (for a pop of color)
👨🍳 Instructions
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1
Prepare your molds by lightly rinsing them with cold water. Do not dry them; the slight moisture helps the Tembleque slide out easily later. You can use a large 4-cup decorative mold or individual ramekins.
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2
In a medium bowl, whisk together 1/2 cup of the cold coconut milk with the cornstarch until it forms a smooth slurry with no visible lumps. Set this aside.
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3
In a heavy-bottomed saucepan, combine the remaining coconut milk, sugar, salt, and cream of coconut (if using).
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4
Add the cinnamon sticks and the strip of lime zest to the saucepan to begin infusing the milk with aromatic oils.
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5
Place the saucepan over medium heat. Stir constantly until the sugar has completely dissolved and the mixture begins to steam, but do not let it reach a boil.
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6
Once the milk is hot and fragrant, remove and discard the cinnamon sticks and the lime zest strip.
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7
Give your cornstarch slurry a quick stir to re-incorporate any settled starch, then slowly pour it into the hot coconut milk while whisking vigorously.
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8
Reduce the heat to medium-low. Continue to cook, whisking constantly and scraping the bottom of the pan to prevent scorching.
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9
The mixture will begin to thicken suddenly after about 5-8 minutes. Continue cooking for another 2 minutes once thickened to ensure the cornstarch is fully cooked through and the 'raw' taste is gone.
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10
Remove the pan from the heat and stir in the vanilla extract and orange blossom water, if using. The mixture should be thick, glossy, and smooth.
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11
Immediately pour the hot mixture into your prepared molds. Smooth the top with a spatula if necessary.
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12
Allow the pudding to cool at room temperature for about 30 minutes, then cover with plastic wrap (press the wrap directly onto the surface to prevent a skin from forming).
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13
Refrigerate for at least 4 to 6 hours, or ideally overnight, until completely set and firm.
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14
To unmold, gently press the edges of the pudding away from the mold with your fingers. Invert a serving plate over the mold and flip quickly. Give it a gentle shake until you hear the 'thwack' of the Tembleque releasing.
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15
Generously dust the top with ground cinnamon and garnish with toasted coconut flakes before serving chilled.
💡 Chef's Tips
Always use full-fat canned coconut milk; low-fat or refrigerated carton versions will result in a watery, less stable pudding. Never stop whisking once the cornstarch is added, as it can clump or burn on the bottom of the pan instantly. If your pudding has lumps, quickly pass the hot mixture through a fine-mesh sieve before pouring it into the molds. For a cleaner release, you can lightly grease the mold with a tiny bit of neutral oil (like coconut oil) instead of the water method. If you prefer a firmer 'tremble,' increase the cornstarch by 1 tablespoon; for a creamier texture, decrease it by the same amount.
🍽️ Serving Suggestions
Serve with a side of fresh tropical fruits like mango or papaya to cut through the richness. Pair with a small glass of Coquito (Puerto Rican coconut eggnog) for the ultimate holiday experience. A cup of strong, black Puerto Rican coffee (café colao) provides a perfect bitter contrast to the sweet coconut. Drizzle with a little salted caramel or guava reduction for a modern gourmet twist. Serve in individual clear glass cups if you are nervous about unmolding the pudding.