📝 About This Recipe
A cornerstone of Puerto Rican holiday traditions, Tembleque is a luscious, vegan-friendly coconut custard that gets its name from the Spanish word 'temblar,' meaning 'to shake.' This velvety dessert boasts a perfect 'jiggle' and a delicate balance of creamy coconut milk, aromatic spices, and a hint of citrus. It is a refreshing, gluten-free masterpiece that captures the tropical essence of the Caribbean in every spoonful.
🥗 Ingredients
The Infusion Base
- 1/2 cup Water
- 2 pieces Cinnamon Sticks (Ceylon or Cassia)
- 1 piece Star Anise (whole)
- 1/2 teaspoon Salt (fine sea salt)
Pudding Body
- 28 ounces Full-fat Coconut Milk (2 cans; do not use 'lite' coconut milk)
- 1/2 cup Cornstarch (sifted to avoid lumps)
- 2/3 cup Granulated Sugar (adjust to 3/4 cup for a sweeter tooth)
- 1/4 cup Cream of Coconut (such as Coco Lopez, for extra richness)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1/2 teaspoon Orange Blossom Water (optional, for an authentic floral note)
- 1 pinch Lime Zest (finely grated)
For Garnish
- 1 tablespoon Ground Cinnamon (for dusting)
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 4-6 leaves Fresh Mint (for decoration)
👨🍳 Instructions
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1
In a small saucepan, combine the 1/2 cup of water, cinnamon sticks, star anise, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes to create a concentrated spiced tea.
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2
Strain the spiced tea into a small bowl, discarding the solids. You should have about 1/4 to 1/3 cup of fragrant liquid. Set aside to cool slightly.
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3
In a medium-sized heavy-bottomed pot, pour in one can (14 oz) of the coconut milk and the sugar. Stir over medium heat until the sugar is completely dissolved.
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4
In a separate mixing bowl, whisk together the second can of coconut milk with the cornstarch. Whisk vigorously until the mixture is perfectly smooth with no visible white clumps.
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5
Slowly pour the cornstarch-coconut mixture into the pot with the sweetened milk, whisking constantly to incorporate.
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6
Add the reserved spiced tea, cream of coconut, vanilla extract, orange blossom water, and lime zest to the pot.
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7
Turn the heat to medium-high. This is the most critical stage: stir the mixture continuously with a silicone spatula or whisk, scraping the bottom and sides of the pot.
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8
Continue cooking and stirring for about 8-10 minutes. The mixture will suddenly begin to thicken. Once it reaches the consistency of a thick, glossy glue or heavy pudding, cook for 1 additional minute while stirring rapidly.
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9
Immediately remove the pot from the heat. If you notice any lumps, quickly pass the mixture through a fine-mesh sieve into a clean bowl.
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10
Lightly rinse your desired molds (a large Bundt pan or individual ramekins) with cold water and shake out the excess. Do not dry them; the moisture helps the pudding release later.
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11
Pour the hot coconut mixture into the molds. Smooth the top with an offset spatula.
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12
Let the pudding sit at room temperature for about 30 minutes until it stops steaming, then cover with plastic wrap (press it directly onto the surface to prevent a skin from forming).
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13
Refrigerate for at least 4 hours, though overnight is best for the flavors to meld and the structure to set firmly.
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14
To unmold, gently press the edges of the pudding with your thumb to break the vacuum seal. Invert onto a serving plate and give it a firm shake until the Tembleque drops.
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15
Dust generously with ground cinnamon and top with toasted coconut flakes just before serving.
💡 Chef's Tips
Use full-fat canned coconut milk for the creamiest texture; boxed coconut milk for drinking is too thin. Never stop stirring while the mixture is on the heat, as cornstarch can settle and burn on the bottom very quickly. For a cleaner release from the mold, lightly grease the mold with a tiny bit of coconut oil if you don't want to use the water-rinse method. If the pudding seems too soft after 4 hours, give it more time; the 'jiggle' depends on a cold, thorough set. 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 or papaya to cut through the richness. Pair with a small glass of Coquito (Puerto Rican coconut eggnog) for the ultimate holiday experience. Accompany with a shot of dark Puerto Rican rum poured directly over the top for an adult twist. Enjoy alongside a hot cup of strong Caribbean espresso (cafecito). A drizzle of salted caramel sauce provides a modern, delicious contrast to the coconut.