📝 About This Recipe
A crown jewel of Puerto Rican confectionery, Tembleque is a luscious, vegan-friendly coconut custard that translates literally to 'trembling' due to its iconic, playful jiggle. This velvety dessert captures the essence of the Caribbean, blending rich coconut cream with aromatic hints of cinnamon, cloves, and vanilla. It is a cooling, refreshing masterpiece that serves as the perfect sweet finale to any tropical feast or holiday celebration.
🥗 Ingredients
The Coconut Base
- 2 cans (13.5 oz each) Full-fat Coconut Milk (do not use 'lite' coconut milk for best texture)
- 1/2 cup Coconut Cream (such as Coco Lopez, for extra richness)
- 2/3 cup Granulated Sugar (adjust slightly based on desired sweetness)
- 1/2 teaspoon Salt (fine sea salt to balance the sugars)
The Thickener & Aromatics
- 1/2 cup Cornstarch (sifted to ensure no lumps)
- 1/2 cup Coconut Water (cold, used to dissolve the cornstarch)
- 2 pieces Cinnamon Sticks (whole sticks for infusing)
- 3 pieces Whole Cloves (optional, for a spiced depth)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1/4 teaspoon Orange Blossom Water (optional, for a traditional floral note)
For Garnish
- 1 tablespoon Ground Cinnamon (for dusting the top)
- 2 tablespoons Toasted Shredded Coconut (for added texture)
- 4-6 leaves Fresh Mint (for a pop of color)
👨🍳 Instructions
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1
Begin by rinsing your molds (a large Bundt pan or individual ramekins) with cold water. Do not dry them; the slight moisture helps the pudding release easily later.
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2
In a small mixing bowl, whisk together the cornstarch and the cold coconut water until it forms a smooth, milky slurry. Ensure there are no dry pockets of starch at the bottom.
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3
In a large heavy-bottomed saucepan, combine the two cans of coconut milk, coconut cream, sugar, and salt.
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4
Add the cinnamon sticks and whole cloves to the saucepan. Place over medium heat and stir constantly until the sugar is fully dissolved.
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5
Bring the coconut mixture to a very gentle simmer. Do not let it reach a rolling boil, as this can cause the coconut oil to separate.
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6
Once simmering, use a slotted spoon to remove the cinnamon sticks and cloves. This ensures a perfectly smooth texture.
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7
Give your cornstarch slurry a final quick whisk, then slowly pour it into the hot coconut milk while whisking the pot vigorously and continuously.
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8
Reduce the heat to medium-low. Continue to cook and whisk for about 5-8 minutes. The mixture will begin to thicken significantly, resembling a heavy glue or thick custard.
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9
Once the mixture is thick enough to coat the back of a spoon and holds a trail for a second when the whisk is lifted, stir in the vanilla extract and orange blossom water.
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10
Immediately pour the hot pudding into your prepared molds. Smooth the top with a spatula if necessary.
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11
Allow the Tembleque to cool to room temperature on the counter for about 30-45 minutes.
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12
Cover the molds with plastic wrap, pressing it gently against the surface to prevent a skin from forming, and refrigerate for at least 4 hours, though overnight is best for the perfect 'wobble'.
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13
To unmold, gently press the edges of the pudding with your thumb to break the vacuum seal. Place a serving plate over the mold and flip it confidently.
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14
Dust the top generously with ground cinnamon and garnish with toasted coconut and mint before serving chilled.
💡 Chef's Tips
Always use full-fat canned coconut milk; the carton versions used for coffee are too watery and won't set correctly. Constant whisking is the secret to success—if you stop, the bottom may scorch or the cornstarch may form lumps. If your Tembleque refuses to come out of the mold, dip the bottom of the mold in warm water for 10 seconds to loosen the edges. For a citrus twist, add a wide strip of lime zest to the milk while simmering and remove it with the cinnamon sticks. Ensure your cornstarch is fresh; old cornstarch loses its thickening power and may result in a runny pudding.
🍽️ Serving Suggestions
Serve with a side of fresh tropical fruits like mango, papaya, or pineapple to cut through the richness. Pair with a small glass of aged Caribbean rum or a cup of strong Puerto Rican espresso (cafecito). Drizzle with a salted caramel sauce or a passion fruit reduction for a modern gourmet twist. Serve in individual clear glass dessert cups if you prefer not to unmold it, layering with crushed graham crackers at the bottom. This dish is a traditional Christmas favorite, perfectly paired with Arroz con Dulce.