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    Home » Puerto Rican Christmas Recipes » Tembleque de Coco

    Published: Dec 23, 2022 Modified: Mar 13, 2023 by Catherine Arena 2 Comments

    Tembleque de Coco

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    Tembleque de Coco (Puerto Rican Coconut Pudding) Pinterest image.
    Tembleque de Coco (Puerto Rican Coconut Pudding) Pinterest image.

    Tembleque de Coco (Puerto Rican Coconut Pudding) is a delicious delectable dessert that is especially popular during the holidays. Incredibly easy to make and refreshing.

    Tembleque in Spanish means to shake or tremble which describes the texture and consistency of this Puerto Rican favorite.

    Although this dessert is considered a pudding, it does not have the texture of a pudding.

    Instead this delightful dessert resembles more that of a custard and jello at the same time.

    What is Tembleque?

    Just like Budin de Pan (Puerto Rican Bread Pudding) Tembleque de Coco, is a traditional holiday favorite that originated in Puerto Rico.

    After mixing a few cans of coconut milk, it is then thickened with cornstarch that produces a slight firm texture and allowed to chilled in the refrigerator.

    Although it is a very popular holiday dessert, it is suitable and perfectly enjoyed throughout the year.

    It’s a light, creamy and refreshing dessert that’s especially perfect after a heavy meal.

    Can this Dessert be Made with Real Coconut?

    Absolutely!

    This was how our ancestors made it and how many homes still do today.

    You use the milk of the coconut as well as the pulp.

    Using fresh ingredients adds a ton of flavor and produces the most heavenly coconut pudding.

    However, not only is this process a little bit more labor intensive but the fact remains that coconuts are not available everywhere and to everyone.

    So using canned coconut milk has become the norm and today is much more common and convenient.

    Variations

    Every home has their own version of making tembleque.

    Some homes use just coconut milk, others use a combination of coconut milk and cream of coconut for a creamier texture and others use coconut milk and condensed milk.

    Some homes also make a “tea” that consists of adding certain spices like star anise, cloves and cinnamon sticks with water and simmer for a few minutes to produce a flavored tea that is then drained and added to the coconut mixture.

    Ingredients

    • coconut milk
    • cornstarch
    • sugar
    • ground cinnamon
    • vanilla extract
    • coconut flakes (optional) for garnishing

    How to Make (Como Hacer Tembleque de Coco)

    A small condiment bowl filled with cornstarch and another bowl of coconut milk.
    Coconut milk and cornstarch mixed in a small bowl.

    Open the cans of coconut milk and reserve ½ a cup of the milk.

    In a small bowl, add the cornstarch to the milk and mix really well until no lumps are left. Set aside.

    Coconut milk, vanilla extract, sugar and ground cinnamon in a saucepan to make tembleque.
    Stirring all the ingredients together to make the tembleque de coco.

    Add the rest of the milk to a saucepan, followed by the sugar, cinnamon, and vanilla extract.

    Whisk everything really well to incorporate all the flavors.

    The tembleque mixture is starting to thicken in the saucepan.
    The tembleque mixture is starting to thicken in the saucepan.

    Bring the saucepan to the stove and heat over medium-low heat.

    As it starts to heat some, whisk again.

    Add the milk you reserved aside that is mixed with the cornstarch to the saucepan. Whisk continuously.

    The tembleque will start to thicken, do not stop whisking.

    The tembleque de coco has fully thickened to the perfect consistency.
    Tembleque poured into the mold.

    Continue whisking until the mixture has become the consistency of pudding.

    Turn stove off.

    Rinse the mold or molds you will be using for the tembleque but do not dry the mold.

    Simply rinse the mold and pour the tembleque into the mold/s.

    Set the tembleque on the counter and allow it to cool some. About one or two hours.

    Cover the tembleque and refrigerate for a few hours or better overnight.

    After the tembleque has chilled, remove it from the refrigerator.

    To Serve the Tembleque de Coco

    If you have used a large mold, you can flip it over to a larger platter to serve or simply serve the way it is.

    Sprinkle a little bit of ground cinnamon on top and serve.

    Although optional, you can garnish the tembleque with toasted coconut flakes.

    To Toast Coconut Flakes

    Add a ¼ cup of coconut flakes to a pan over medium heat and toast until golden brown.

    Remove the flakes from the pan and top on the tembleque.

    What Kind of Mold Should I Use?

    You can use practically any molds you like.

    Glass, metal, or silicone molds all work great.

    If you would like to serve individual servings of tembleque, pour the mixture into small individual molds.

    Tembleque de Coco served in a rimmed mold, topped with coconut flakes.

    Other delicious desserts

    Flan de Coco (Coconut Flan)

    Flan de Vainilla (Vanilla Flan)

    Mantecaditos (Shortbread Cookies)

    Empanadillas de Guayaba (Guava Empanadas)

    Flancocho (Vanilla Flan Cake)

    Quesitos (Cream Cheese Puff Pastry)

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Tembleque de Coco served in a rimmed mold, topped with coconut flakes.

    Tembleque de Coco (Puerto Rican Coconut Pudding)

    Tembleque de Coco (Puerto Rican Coconut Pudding) is a delicious delectable dessert that is especially popular during the holidays. Incredibly easy to make and refreshing.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Puerto Rican
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 10
    Calories: 519kcal
    Author: Catherine Arena

    Equipment

    • saucepan
    • large mold or multiple small molds for the tembleque

    Ingredients

    • 2 13.5 oz cans coconut milk
    • ¼ cup cornstarch
    • ½ cup sugar
    • ½ teaspoon ground cinnamon
    • ½ teaspoon vanilla extract
    • coconut flakes (optional) for garnishing

    Instructions

    • Open the cans of coconut milk and reserve ½ a cup of the milk.
      Add the cornstarch to the milk and mix really well until no lumps are left. Set aside.
    • Add the rest of the milk to a saucepan, followed by the sugar, cinnamon, and vanilla extract.
      Whisk everything really well to incorporate all the flavors.
    • Bring the saucepan to the stove and heat over medium-low heat.
    • As it starts to heat some, whisk again.
    • Add the milk you reserved aside that is mixed with the cornstarch to the saucepan. Whisk continuously.
      The tembleque will start to thicken, do not stop whisking.
    • Continue whisking until the mixture has become the consistency of pudding.
      Turn stove off.
    • Rinse the mold or molds you will be using for the tembleque but do not dry the mold.
      Simply rinse the mold and pour the tembleque into the mold/s.
    • Set the tembleque on the counter and allow it to cool some. About one to two hours.
    • Cover the tembleque and refrigerate for a few hours or better overnight.
    • After the tembleque has chilled, remove it from the refrigerator.
    • If you have used a large mold, you can flip it over to a larger platter to serve or simply serve it the way it is.
      Sprinkle a little bit of ground cinnamon on top and serve.

    Toasted Coconut Flakes (optional)

    • Add a ¼ cup of coconut flakes to a pan over medium heat and toast until golden brown.
    • Remove the flakes from the pan and top on the tembleque.

    Notes

    If you would like your tembleque to be even thicker, add ½ of cornstarch instead of a quarter cup.

    Nutrition

    Serving: 10 | Calories: 519kcal | Carbohydrates: 130g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 4mg | Potassium: 15mg | Fiber: 1g | Sugar: 100g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Puerto Rican Christmas Recipes

    • Empanadillas de Guayaba on a gray plate.
      Empanadillas de Guayaba
    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Flancocho (Vanilla Flan Cake) served on a white transparent platter with a serving on the side.
      Puerto Rican Flancocho
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias

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    Comments

    1. Migdalia Vargas says

      December 04, 2023 at 12:57 am

      Using this recipe this year for my husband’s family. They love tembleque after tasting my mom’s 2 years ago.

      Reply
      • Catherine Arena says

        December 05, 2023 at 5:47 pm

        Hey Migdalia! Hope they love it!

        Reply
    5 from 2 votes (1 rating without comment)

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