Christmas starts early here in Puerto Rico, so I decided to kick off the festive season by making some Tembleque.
Tembleque is a traditional Coconut dessert (pudding) here in Puerto Rico usually served at Christmas time.
The recipe is really easy and If I can make it, anyone can
Ingedients
- 2 cans (13.5 oz. each) Coconut Milk
- ¾ cup sugar
- ½ cup corn starch
- ¼ tsp. salt
- Toasted coconut (optional for garnish)
- Ground cinnamon (for garnish)
Directions
- In saucepan over medium-high heat, combine 1.5 cans of the coconut milk with sugar and salt, stirring occasionally until the mixture starts to boil
- In a separate bowl dissolve the cornstarch with the remaining 0.5 can of Coconut milk, making sure that the cornstarch has no lumps
- Add this cornstarch and coconut mixture to the pan and stir until the mixture starts to thicken (about 5 mins)
- Next pour through a strainer(optional) into individual serving dishes or one large bowl then cover to prevent a thick skin from forming on the top as the dessert cools.;i?
- Allow to cool and place into the refrigerator for at least 2-3 hours or longer
- If you are using individual serving dishes, sprinkle the top of the tembleque with ground cinnamon before serving
- If you have used a large bowl, then run a thin knife around the edge of the pudding, carefully invert the bowl onto a serving plate. Sprinkle the top with ground cinnamon before serving
Note: I originally used the Coco Lopez brand of coconut milk, but was not satisfied with the color of the final tembleque. It turned out a grayish off white. I switched to Goya Coconut Milk and the tembleque came out perfect.
The above recipe will give you a firm textured tembleque dessert. If you prefer a slightly softer consistency, play around with the cornstarch to coconut ratio
6 thoughts on “Tembleque”
Que rica teceta del tembleque.Buena para las navidadez.Thank you.
Yes a great Christmas dessert and so easy to make :o)
ty marizol I will try it
Maria, hope you like it :o)
I made this today, I’ve made Tembleque before and my family loves it. Today I used your recipe, but I added an 8.75 oz can of cream de coco and cut the sugar down to half a cup. I only did this cause I love tembleque very creamy!! Gracias Para receta.
Hi Valerie, glad you found the recipe useful. I like the idea of the extra cream de coco, so will give this a try at some point.
Thanks again for checking out the site
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