There’s something truly enchanting about coconut treats that whisk you away to sun-kissed beaches and swaying palm trees. This Tembleque, a delightful Puerto Rican coconut pudding, has a creamy texture that melts in your mouth, and the way it sets in molds only adds to its charm. Imagine the gentle sway of coconut flavors, accented by a hint of cinnamon and a splash of vanilla, creating a dessert that feels as soothing as a gentle ocean breeze.
After a long week of juggling work and a busy family schedule, I found myself craving something sweet but light—a treat that wouldn’t weigh me down. That’s when I turned to this recipe that has become a family favorite. Whether it’s a gathering with friends or a quiet evening at home, Tembleque always impresses. Best of all, it’s simple enough to make on a whim, requiring just a handful of ingredients.
Dive into this luscious pudding that promises not just to satisfy your sweet tooth but also to transport you straight to the heart of the Caribbean with every bite. It’s undoubtedly the remedy for those fast-food blues!
Why is Tembleque a must-try dessert?
Irresistible Ease: This creamy Puerto Rican coconut pudding requires minimal effort. Just mix, heat, and chill!
Heavenly Flavor: The delightful blend of coconut, cinnamon, and vanilla creates a refreshing and indulgent taste.
Impressive Presentation: Serve it in beautiful molds, and watch as guests marvel at its elegance.
Versatile Serving: Perfect for any occasion—be it casual or festive, Tembleque fits right in!
Light Indulgence: Enjoy a dessert that’s sweet yet light, making it a guilt-free treat that everyone will love.
Tembleque Ingredients
For the Pudding
- Granulated sugar – This sweetener brings out the rich coconut flavor and balances the overall taste.
- Cornstarch – Acts as a thickening agent, giving Tembleque its creamy, luscious texture.
- Ground cinnamon – A warm spice that adds a delightful depth of flavor to the pudding.
- Salt – Just a pinch enhances all the flavors, making the dessert more balanced.
- Full-fat coconut milk – The star ingredient that makes this Tembleque ultra-rich and creamy.
- Vanilla extract – Adds a lovely aromatic quality to the pudding for an extra layer of flavor.
For Optional Flavoring
- Lime peel – Infuses a fresh, zesty note for a sophisticated twist on the classic Tembleque, if desired.
- Cinnamon stick – Enhances the warmth of the dessert during cooking, leaving behind a mild spice.
For Garnishing
- Sweetened coconut flakes – Toasted for a crunchy, flavorful topping that perfectly complements the creamy pudding.
- Ground cinnamon – Sprinkled on top for a beautiful finish and an aromatic touch before serving.
How to Make Tembleque
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Whisk Together: In a large, heavy-bottom pot, combine granulated sugar, cornstarch, ground cinnamon, and a pinch of salt before turning on the heat. This ensures an even blend for great texture.
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Incorporate Coconut Milk: Gradually whisk in one can of full-fat coconut milk and vanilla extract to create a thick, lump-free paste. Then, gently mix in the second can to ensure a creamy consistency.
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Add Flavoring: Toss in the lime peel and cinnamon stick to infuse the pudding with delightful flavors as it cooks. This optional step elevates your dessert’s taste profile!
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Heat Mixture: Over medium heat, whisk frequently while bringing the mixture to a simmer. Once small bubbles appear around the edges, whisk constantly for 5 to 10 minutes until it thickens enough to leave a ribbon trail.
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Cool Down: Remove from heat and discard the lime peel and cinnamon stick. Let the Tembleque cool slightly, allowing the flavors to meld beautifully.
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Prepare Molds: Rinse your molds with cold water; this helps with easy unmolding later. Shake off any excess water without drying them.
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Fill the Molds: Carefully ladle the hot mixture into the molds. If using individual ones, fill each with about a cup of the pudding. For a large mold, pour in all at once.
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Release Air Bubbles: Gently tap the bottom of the mold on the countertop. This step ensures no air bubbles are trapped, resulting in a smooth finish.
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Chill Well: Press plastic wrap onto the surface of the pudding and refrigerate for 2 to 4 hours, or until completely chilled, creating that desirable texture.
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Unmold and Serve: Carefully unmold the Tembleque by running a knife around the edges or using your fingertip. Invert it onto a plate and gently release it.
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Garnish: Top with toasted coconut flakes and a sprinkle of ground cinnamon for a delightful finish before serving.
Optional: Drizzle a bit of sweetened condensed milk for extra sweetness!
Exact quantities are listed in the recipe card below.
Tembleque Variations & Substitutions
Feel free to get creative while making this delicious Puerto Rican coconut pudding—there are so many ways to add your personal touch!
- Dairy-Free: Use almond or oat milk instead of coconut milk for a different nutty flavor, but the texture may slightly change.
- Nut Milk Twist: Replace coconut milk with cashew milk for a creamy, indulgent texture with a subtle nutty flavor profile that balances beautifully.
- Cocoa Infusion: Stir in 2 tablespoons of unsweetened cocoa powder for a delightful chocolatey twist that pairs perfectly with coconut! Your dessert becomes a tropical treat with a rich depth.
- Fruit Fusion: Top the Tembleque with fresh mango or passionfruit for a tropical fruit explosion that brightens each bite with zesty freshness.
- Spice It Up: Add a pinch of nutmeg or a dash of ginger for extra warmth and depth of flavor that complements the coconut beautifully.
- Citrus Burst: Replace lime peel with orange peel for a sweeter, citrusy kick that adds a fresh vibrancy to the overall flavor profile of the pudding.
- Maple Magic: Swap sugar for maple syrup in a 1:1 ratio for a hint of caramel-like sweetness that brings a touch of fall to this light dessert.
- Chocolate Ganache: Once set, drizzle a layer of chocolate ganache over the top for a rich, indulgent finishing touch that will elevate the Tembleque to decadence.
Embrace your inner chef, and let these variations inspire you to create a Tembleque that perfectly suits your tastes!
How to Store and Freeze Tembleque
- Fridge: Store leftover Tembleque in an airtight container for up to 3 days. Gently reheat in the microwave or enjoy it cold as a refreshing treat.
- Freezer: Tembleque can be frozen for up to 2 months. Wrap each portion tightly in plastic wrap and place in a freezer-safe container. Thaw in the fridge overnight before serving.
- Unmolded Storage: If stored in its mold, cover it well with plastic wrap to prevent drying out. It should be consumed within 3 days for the best texture and flavor.
- Garnishing Tip: Add toasted coconut and ground cinnamon just before serving to ensure they stay fresh and crunchy!
Expert Tips for Tembleque
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Whisking Technique: Always whisk the sugar and cornstarch in a cold pot; this helps to dissolve them evenly and avoids lumps in the Tembleque.
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Consistent Heating: Use medium heat and whisk gently but consistently once it starts to simmer. This prevents burning and ensures a creamy texture for your coconut pudding.
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Chilling Time: Don’t rush the chilling process! Allowing the Tembleque to sit in the fridge for 2 to 4 hours is crucial for achieving the perfect set.
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Mold Preparation: Rinse molds with cold water before filling. Avoid drying them completely; this technique helps with easy unmolding later, ensuring your Tembleque retains its shape.
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Customize Your Flavors: Feel free to experiment with additional flavors like a splash of rum or almond extract for a unique twist on the classic Tembleque!
Make Ahead Options
Tembleque is a fantastic dessert to prepare ahead of time, making it an ideal choice for busy home cooks! You can make the pudding mixture up to 24 hours in advance and chill it in the molds, ensuring it’s ready for serving when you need it. Simply follow the recipe instructions up to the chilling step, then press plastic wrap onto the surface of the Tembleque before refrigerating. This helps prevent any skin from forming. When you’re ready to serve, un-mold your creamy Puerto Rican coconut pudding by running a knife around the edges and inverting it onto a plate. Garnish with toasted coconut flakes and a sprinkle of cinnamon for a beautiful presentation—your guests will be impressed, and you’ll save valuable time!
What to Serve with Tembleque?
Pair your Tembleque with these delightful accompaniments that will elevate your dessert experience and create a complete meal.
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Fresh Tropical Fruits: Serve sliced mango, pineapple, or kiwi for a colorful, juicy contrast that enhances the coconut flavor.
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Crispy Plantain Chips: Their salty crunch provides a textural delight that balances the creamy pudding perfectly. Try dipping them in a bit of honey for an extra touch!
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Coconut Lime Sorbet: This refreshing sorbet mirrors the coconut essence of Tembleque while adding a zesty coolness that can’t be resisted. It’s a lovely palate cleanser between bites!
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Spiced Hot Chocolate: A warm, cozy drink like spiced hot chocolate complements Tembleque’s flavors, creating a comforting duo on colder evenings.
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Guava Pastries: Sweet and flaky guava pastries create a delightful pairing, adding sweetness and a hint of tartness to each bite. Enjoy these with a cup of coffee for a perfect afternoon treat.
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Sweetened Condensed Milk Drizzle: Elevate each serving of Tembleque with a drizzle of sweetened condensed milk for added richness and sweetness that harmonizes beautifully with the pudding.
Tembleque Recipe FAQs
What type of coconut milk should I use for Tembleque?
I recommend using full-fat coconut milk for Tembleque because it gives the pudding its rich and creamy texture. Look for cans without additives or preservatives for the best flavor. If you prefer a lighter option, you could use light coconut milk, but keep in mind it may affect the texture slightly.
How should I store leftover Tembleque?
Absolutely! Store any leftover Tembleque in an airtight container in the fridge for up to 3 days. If you’d like a refreshing treat, you can enjoy it cold right out of the refrigerator. Just be sure to cover it well to maintain its creamy consistency.
Can I freeze Tembleque?
Very! You can freeze Tembleque for up to 2 months. Wrap each portion tightly in plastic wrap and place them inside a freezer-safe container. When you’re ready to enjoy it, simply thaw it in the fridge overnight. This method helps retain its delicious texture.
What if my Tembleque doesn’t set properly?
If your pudding seems too runny, it might not have been cooked long enough. Make sure to whisk constantly and keep a close eye on the mixture as it simmers. It’s essential to achieve that ribbon-like consistency before removing it from heat. If you encounter issues, whisk an extra tablespoon of cornstarch with some water and gently stir it in while heating the pudding to help it thicken further.
Are there any allergens in Tembleque?
Yes, Tembleque typically contains coconut, which is a common allergen for some individuals. If you or your guests are allergic to coconut, it’s best to seek alternatives or opt for a different dessert. For a nut-free version, keep an eye on your garnish; ensure that the coconut flakes used are produced in a nut-free facility.
What can I do if I can’t find sweetened coconut flakes for garnish?
No problem! If sweetened coconut flakes are hard to find, you can use unsweetened coconut flakes and mix them with a bit of sugar before toasting. Alternatively, consider garnishing with slivered almonds or a drizzle of honey for a delightful twist on the classic presentation!
Irresistible Tembleque: Creamy Puerto Rican Coconut Pudding
Ingredients
Equipment
Method
- In a large, heavy-bottom pot, combine granulated sugar, cornstarch, ground cinnamon, and a pinch of salt before turning on the heat.
- Gradually whisk in one can of full-fat coconut milk and vanilla extract to create a thick, lump-free paste. Then, gently mix in the second can to ensure a creamy consistency.
- Toss in the lime peel and cinnamon stick to infuse the pudding with delightful flavors while it cooks.
- Over medium heat, whisk frequently while bringing the mixture to a simmer. Once small bubbles appear around the edges, whisk constantly for 5 to 10 minutes until it thickens enough to leave a ribbon trail.
- Remove from heat and discard the lime peel and cinnamon stick. Let the Tembleque cool slightly.
- Rinse your molds with cold water to help with easy unmolding later and shake off any excess water.
- Carefully ladle the hot mixture into the molds.
- Gently tap the bottom of the mold on the countertop to ensure no air bubbles are trapped.
- Press plastic wrap onto the surface of the pudding and refrigerate for 2 to 4 hours, or until completely chilled.
- Carefully unmold the Tembleque by running a knife around the edges or using your fingertip. Invert it onto a plate and gently release it.
- Top with toasted coconut flakes and a sprinkle of ground cinnamon for a delightful finish before serving.