Description
Tembleque is a traditional Puerto Rican coconut pudding that is creamy, mildly sweet, and beautifully fragrant with vanilla and coconut extracts. This luscious dessert is thickened with cornstarch and chilled until set, then topped with a sprinkle of cinnamon and optional toasted coconut for a delightful finish. Perfect for a refreshing treat or a festive occasion, tembleque offers a smooth, tender texture that melts in your mouth.
Ingredients
Main Ingredients
- 2 (13.5 oz) cans coconut milk
- ½ cup cornstarch
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon coconut extract (optional)
Garnish
- Ground cinnamon (for garnish)
- Shredded coconut or toasted coconut (optional garnish)
Instructions
- Prepare the molds: Spray individual mini silicone bundt cake molds or a traditional bundt pan with non-stick spray and set them aside for later use.
- Combine ingredients: In a medium-sized pot over medium heat, add the coconut milk, cornstarch, sugar, cinnamon, and salt. Whisk continuously to combine everything into a smooth mixture without lumps.
- Thicken the pudding: Bring the mixture to a simmer, maintaining constant whisking for about 5 minutes until it thickens noticeably and attains a creamy, pudding-like consistency. Once thickened, remove from heat and stir in vanilla and coconut extracts if using.
- Pour and set: Pour the thick pudding mixture into the prepared bundt pan or mini molds. The mixture will be dense, so spread it evenly using a spatula or the back of a spoon to create a smooth surface.
- Cool and chill: Let the tembleque cool on the counter for 1 hour, then cover and refrigerate for 3 to 4 hours or overnight to fully set and firm up.
- Serve: Once chilled completely, carefully unmold the tembleques onto a serving plate. Dust with ground cinnamon and optionally sprinkle toasted or shredded coconut. Serve immediately for best texture and flavor.
Notes
- Use full-fat coconut milk for the best creamy texture and rich flavor.
- Whisking constantly while cooking is essential to prevent lumps and burning.
- Letting the pudding cool before refrigerating helps it set evenly without condensation.
- Optional extracts enhance the traditional flavor but can be omitted if desired.
- For easy unmolding, silicone molds work best, but a light greasing of traditional pans also works.
- Tembleque can be made a day ahead and stored covered in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Puerto Rican
