Tembleque (Puerto Rican Coconut Pudding)
The word ‘tembleque’ translates to wobbly, which does a good job at describing the visual texture, but doesn’t do justice to the velvety and creamy consistency of the dessert.
Ingredients
Coconut Milk
- 1 large raw coconut (optional)
Tembleque
- 75 g golden granulated sugar
- 30 g cornstarch
- 1/4 tsp salt
- 400 ml coconut milk (from above or store-bought, see Notes)
- 1 pinch ground cinnamon
Instructions
- Follow this recipe to make your own coconut milk from scratch for the best flavour.
- For the Tembleque, add the sugar, cornstarch, salt and 3 tbsp of the coconut milk to a small saucepan and whisk into a smooth slurry, then whisk in the remaining coconut milk. Bring to a gentle boil, stirring constantly, and simmer until it begins to thicken. Continue stirring for another 5 minutes, then divide over 4 small bowls. Let it cool slightly, before refrigerating for at least 1 hour to firm up.
- Gently loosen the Tembleque by pulling it away from the sides, then tip it out onto a plate, dust with cinnamon and serve.
Notes
- Store-bought coconut milk might give the Tembleque an opaque rather than white color.
- Storage: You can keep the cooked Tembleque for 2-3 days in the fridge.