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Tembleque

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

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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. 1

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

  2. 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. 3

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

  4. 4

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

  5. 5

    Remove from heat and stir in 1 tsp vanilla extract.

  6. 6

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

  7. 7

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

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Questions

How much time should I plan for Tembleque?

As written, 20 minutes: 10 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 6, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

Why mix the cornstarch with water first in Tembleque?

Step 3 reads: "Bring liquid to a gentle simmer, then slowly whisk in the cornstarch slurry." Dry starch clumps the moment it meets hot liquid. The slurry in step 3 disperses it first, and it only thickens once the sauce comes back to a simmer.

What can I use instead of cornstarch in Tembleque?

The entry for Tembleque calls for 1/2 cup cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

How many calories are in Tembleque?

One serving (the recipe makes 6) is about 230 calories, with 2 g protein, 24 g carbohydrate and 14 g fat, plus 1 g fiber and 100 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Tembleque can be done ahead?

Everything up to step 6. Step 6 is a built-in pause of 4 hours: "Pour mixture into molds, cool to room temperature, and refrigerate for 4 hours until set." Do everything up to that point ahead of time and pick up at step 7 when you are ready to finish.

Serve it with

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