Tembleque de Coco

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)

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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.

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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.

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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.

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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 1/4 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.

Other delicious desserts

Flan de Coco (Coconut Flan)

Flan de Vainilla (Vanilla Flan)

Mantecaditos (Shortbread Cookies)

📖 Recipe