Tembleque – Puerto Rican Coconut Pudding Recipe
Tembleque is a traditional Puerto Rican coconut pudding that is creamy, smooth, and infused with warm cinnamon and lime zest. This easy-to-make dessert is perfect for those who love coconut flavors and a comforting, slightly sweet treat. It sets firm enough to be unmolded and garnished with a sprinkle of ground cinnamon for an authentic finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 39 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Puerto Rican
- Diet: Vegetarian
Ingredients
Tembleque Ingredients
- 2 (14 oz) cans of unsweetened coconut milk
- 2/3 cups white sugar
- 1/2 cup corn starch
- 1/3 teaspoon ground cinnamon
- 1 1/2 teaspoon vanilla extract
- 1 stick cinnamon
- 1 lime, peeled (use peel/zest only)
- Pinch of salt
Instructions
- Mix dry ingredients: In a cold pot, whisk together the white sugar, corn starch, pinch of salt, and ground cinnamon until fully blended and smooth.
- Add liquids: Gradually whisk in the unsweetened coconut milk cans and the vanilla extract until the mixture is perfectly smooth with no lumps.
- Heat the mixture: Place the pot over medium-high heat and continuously whisk the mixture to prevent lumps and sticking.
- Infuse flavors: Add the cinnamon stick and the peeled lime zest to the pot so their flavors steep into the pudding during cooking.
- Cook until thickened: Continue cooking and whisking for about 5 to 10 minutes. The mixture should thicken enough to coat the back of a spoon and fall in thin ribbons when drizzled.
- Cool slightly: Remove the pot from heat and let the mixture cool for about 10 minutes to slightly thicken further.
- Pour into molds: Pour the slightly cooled pudding into rinsed silicone molds, filling each to the edge and smoothing the surface with the back of a spoon.
- Set and chill: Tap the molds gently to release air bubbles. Cover with plastic wrap or lids and refrigerate overnight for best results to allow the pudding to fully set.
- Serve: Once set, unmold the Tembleque and serve with a light sprinkle of ground cinnamon on top as garnish.
Notes
- Be sure to whisk continuously while heating to avoid lumps and burning at the bottom of the pot.
- Using silicone molds helps with easy unmolding, but small ramekins can also be used if rinsed with cold water.
- The recipe can be made a day ahead and stored covered in the refrigerator.
- Adjust sugar to taste if a less sweet dessert is preferred.
- For a vegan dessert, ensure that vanilla extract used is free from animal products.
