Tembleque

Name: Tembleque
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 2 cans full-fat coconut milk; 1/2 cup cornstarch; 1/2 cup granulated sugar; 1/4 tsp fine salt; 1 tsp vanilla extract; 1/2 tsp ground cinnamon

A traditional Puerto Rican coconut pudding set in molds. It has a delicate tremble, smooth texture, and a aromatic dusting of ground cinnamon.

20 minEasyServes 6230 cal/serving

Puerto RicanDessertStovetopVeganVegetarianGluten-FreeDairy-FreeEgg-FreeSoy-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cans full-fat coconut milk
1/2 cup cornstarch
1/2 cup granulated sugar
1/4 tsp fine salt
1 tsp vanilla extract
1/2 tsp ground cinnamon

Instructions

1

In a small bowl, whisk 1/2 cup of 2 cans full-fat coconut milk with 1/2 cup cornstarch until smooth.
2

In a saucepan over medium heat, combine remaining 2 cans full-fat coconut milk, 1/2 cup granulated sugar, and 1/4 tsp fine salt.
3

Bring liquid to a gentle simmer, then slowly whisk in the cornstarch slurry.
4

Cook while stirring constantly for 5 to 7 minutes until thickened into a smooth pudding.
5

Remove from heat and stir in 1 tsp vanilla extract.
6

Pour mixture into molds, cool to room temperature, and refrigerate for 4 hours until set.
7

Unmold onto plates and dust with 1/2 tsp ground cinnamon.

Questions

How long does Tembleque keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Tembleque?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Coquito drink
Pistachio Latte drink
Negroni drink

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