Tembleque (Puerto Rican Coconut Pudding) Recipe

Delight in the tropical flavors of Tembleque: Puerto Rican Coconut Pudding. This creamy dessert is a beloved staple in Puerto Rican cuisine and known for its rich coconut flavor and smooth, jelly-like texture. A simple, yet elegant dessert, Tembleque will transport your taste buds to the sandy beaches of Puerto Rico.

Photos of Tembleque (Puerto Rican Coconut Pudding) Recipe

The key ingredient in this recipe is coconut milk. Make sure to pick up full-fat coconut milk, as it provides the creaminess essential for this dessert. Another ingredient that might not be commonly found at home is the lime peel, which adds a subtle citrus note, complimenting the richness of the coconut. Lastly, cornstarch acts as a thickening agent, so don’t forget to grab it from the baking aisle.

Ingredients for Tembleque: Puerto Rican Coconut Pudding

Granulated sugar: A basic sweetener that dissolves quickly and easily in the pudding mixture.

Cornstarch: A thickening agent that gives the pudding its firm, jelly-like consistency.

Ground cinnamon: Adds a hint of warm spice to the coconut pudding.

Salt: Enhances the sweet flavors in the pudding.

Coconut milk: The star ingredient that gives the pudding its tropical flavor and creamy texture.

Vanilla extract: Provides a touch of sweetness and richness to the pudding.

Lime peel: Adds a slight tanginess and helps balance out the sweetness.

Cinnamon stick: Infuses the pudding with a more concentrated cinnamon flavor.

Sweetened coconut flakes: Used as a garnish that adds texture and an additional layer of coconut flavor.

Ground cinnamon: Used for garnishing, it adds an extra hint of warm spice to the finished pudding.

One reader, Clareta Trowbridge says:

This tembleque recipe is a game-changer! The creamy coconut flavor and delicate texture make it a delightful treat. The simple steps and authentic taste take me back to Puerto Rico. It's a must-try for anyone who loves tropical flavors and wants to experience a taste of the Caribbean at home.

Clareta Trowbridge

Techniques Required

How to prepare the tembleque mixture: Whisk together the sugar, cornstarch, ground cinnamon, and salt in a large, heavy-bottom pot. Gradually whisk in the coconut milk and vanilla to create a thick, lump-free paste. Add the lime peel and cinnamon stick.

How to cook the tembleque mixture: Place the pot over medium heat and whisk frequently until the mixture simmers. Once small bubbles form on the edges of the pan, whisk constantly but not vigorously. Cook for 5 to 10 minutes until the mixture leaves behind a ribbon when the whisk is lifted from the pot.

How to mold the tembleque: Rinse the mold with cold water and fill each mold with the hot liquid using a ladle or spoon. Tap the bottom of the mold against the countertop to release any trapped bubbles in the custard.

How to chill and unmold the tembleque: Allow the tembleque to cool slightly, then refrigerate until completely chilled. Gently pull the custard from the mold with your fingertip or run a thin, sharp knife between the tembleque and the mold. Invert the mold over a plate to release the custard.

How to garnish the tembleque: Sprinkle the tembleque with toasted coconut flakes and ground cinnamon before serving.

How to store the tembleque: Store the unmolded tembleque in an air-tight container or covered in plastic wrap (touching the custard) in the fridge.

How To Make Tembleque (Puerto Rican Coconut Pudding)

This tembleque recipe is a classic Puerto Rican coconut pudding. Expect a satisfying treat with a Jello texture and an undertone of lime and cinnamon.

Preparation: 10 minutes

Cooking: 10 minutes

Chill Time: 4 hours

Total: 4 hours 20 minutes

Serves:

Ingredients

⅔cupgranulated sugar
½cupcornstarch
¼tspground cinnamon
pinchsalt
13½ozfull fat coconut milk,(2 cans)
1½tspvanilla extract
3inchpeel of lime,optional
1cinnamon stick,optional

For Garnishing:

½cupsweetened coconut flakes,toasted
1tspground cinnamon

Instructions

In a large, heavy-bottom pot, whisk together the sugar, cornstarch, ground cinnamon, and salt.
Gradually whisk one can of coconut milk and vanilla into the sugar. Once a thick, lump-free paste has been created, whisk in the remaining coconut milk.
Add the lime peel and cinnamon stick.
Place the pot over medium heat. Whisk frequently while bringing the mixture up to a simmer.
Once small bubbles form on the edges of the pan, begin whisking constantly, but not vigorously.
Ultimately, you will cook the tembleque on medium for 5 to 10 minutes or until the whisk leaves behind a ribbon when lifted from the pot.
Remove the pot from the heat. Fish out and discard the lime peel and cinnamon stick and allow the tembleque to cool slightly while you rinse the mold(s).
Pour cold water into your mold and swish it around.
Shake any excess water out of the molds, but don’t dry them. Fill each mold using a ladle or spoon. If you’re using individual molds, spoon a cup of the hot liquid into each mold.
Gently tap the bottom of the mold against the countertop to release any bubbles trapped in the custard.
Press a layer of plastic wrap onto the surface of the tembleque and refrigerate until completely chilled.
Gently pull the custard from the mold with your fingertip or run a thin, sharp knife between the tembleque, and the mold.
Invert the mold over a plate and allow gravity to release the custard from the mold.
Sprinkle the tembleque with toasted coconut flakes and ground cinnamon.
Store the unmolded tembleque in an air-tight container or covered in plastic wrap (touching the custard) in the fridge.

Nutrition

Calories: 235.90kcal
Fat: 13.70g
Saturated Fat: 12.10g
Monounsaturated Fat: 0.59g
Polyunsaturated Fat: 0.17g
Carbohydrates: 29.90g
Fiber: 2.03g
Sugar: 17.56g
Protein: 1.56g
Sodium: 242.93mg
Calcium: 26.17mg
Potassium: 164.66mg
Iron: 2.02mg
Vitamin A: 0.61µg
Vitamin C: 7.90mg

Technique Tip for Perfecting Tembleque

When making tembleque, it's crucial to whisk the mixture constantly once it begins to simmer. This prevents the cornstarch from settling at the bottom of the pot and ensures a smooth, lump-free pudding. However, be careful not to whisk too vigorously as this can incorporate too much air into the mixture, resulting in a less dense and creamy texture. The goal is to achieve a custard-like consistency, so a gentle but consistent whisking motion is key.

Time-Saving Tips for Making Tembleque

Prep ahead: Make the tembleque a day in advance to allow it to set and chill thoroughly, saving time on the day you plan to serve it.

Use pre-toasted coconut flakes: Save time by using pre-toasted coconut flakes for garnishing instead of toasting them yourself.

Chill quickly: To speed up the chilling process, place the tembleque in the freezer for a shorter time before transferring it to the refrigerator.

Larger molds: Opt for larger molds to set the tembleque, reducing the time needed to fill and set individual portions.

Efficient whisking: Use an electric whisk or mixer to ensure a smooth and lump-free tembleque mixture, saving time and effort.

Substitute Ingredients For Tembleque (Puerto Rican Coconut Pudding) Recipe

granulated sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener with a similar sweetness to granulated sugar, and it also adds a hint of caramel flavor, which complements the coconut pudding.
cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good substitute for cornstarch as it has similar thickening properties and is also gluten-free, making it suitable for those with dietary restrictions.
ground cinnamon - Substitute with ground nutmeg: Ground nutmeg has a warm, slightly sweet flavor that can be used as a substitute for cinnamon, adding a different but complementary dimension to the pudding.
coconut milk - Substitute with almond milk: Almond milk can be used as a substitute for coconut milk, providing a creamy texture and a subtle nutty flavor that pairs well with the other ingredients in the tembleque.
vanilla extract - Substitute with coconut extract: Coconut extract can enhance the coconut flavor in the pudding, providing a tropical twist and adding depth to the overall taste.
lime peel - Substitute with lemon peel: Lemon peel can be used as a substitute for lime peel, providing a similar citrusy aroma and flavor to brighten up the pudding.
cinnamon stick - Substitute with vanilla bean: Vanilla bean can infuse the pudding with a rich, aromatic flavor, adding a touch of sophistication and depth to the dessert.
sweetened coconut flakes - Substitute with toasted almond flakes: Toasted almond flakes can provide a crunchy texture and nutty flavor, complementing the pudding while adding a different dimension to the dish.
ground cinnamon - Substitute with cardamom: Cardamom can be used as a substitute for cinnamon, adding a warm, citrusy, and slightly floral flavor that pairs well with the coconut pudding.

Presentation Ideas for Tembleque

Elevate the plating: When presenting the tembleque, focus on creating a visually appealing plate. Use a circular mold to create a neat, compact shape for the pudding.
Garnish with precision: Sprinkle the toasted coconut flakes and ground cinnamon with precision, ensuring an even distribution and a visually stunning finish.
Incorporate artistic elements: Consider using a small, edible orchid or a delicate mint leaf as a final touch to add a pop of color and elegance to the presentation.
Utilize contrasting textures: Pair the creamy tembleque with a crunchy element, such as a delicate sugar tuile, to add an element of surprise and elevate the overall dining experience.
Play with negative space: Embrace the beauty of simplicity by allowing some negative space on the plate, highlighting the tembleque as the star of the show.
Consider the vessel: Choose a porcelain dish or a glass ramekin to showcase the smooth texture of the tembleque and enhance the visual appeal of the dessert.

Essential Tools for Making Puerto Rican Coconut Pudding

Large, heavy-bottom pot: A large, heavy-bottom pot is essential for cooking the tembleque pudding. It helps to distribute heat evenly and prevent the pudding from scorching.
Whisk: A whisk is necessary for mixing the ingredients together and creating a smooth, lump-free paste.
Ladle or spoon: A ladle or spoon is used to fill the molds with the hot liquid pudding mixture.
Plastic wrap: Plastic wrap is used to cover the surface of the tembleque pudding to prevent a skin from forming while it chills in the refrigerator.
Mold(s) or ramekins: Molds or ramekins are used to shape and set the tembleque pudding. They can be individual molds or a larger mold, depending on preference.
Sharp knife: A sharp knife is used to gently release the tembleque pudding from the mold.
Mixing bowl: A mixing bowl is used for whisking together the dry ingredients and incorporating the coconut milk and vanilla extract.
Plate: A plate is used for inverting the mold to release the tembleque pudding.
Food processor: A food processor can be used to toast the coconut flakes for garnishing the tembleque pudding.
Countertop: The countertop is used for tapping the mold to release any air bubbles trapped in the custard.

How To Store and Freeze Puerto Rican Coconut Pudding

Tembleque can be stored in an airtight container or covered with plastic wrap (touching the surface of the custard) in the refrigerator for up to 5 days.
To freeze tembleque, pour the mixture into a freezer-safe container, leaving about 1/2 inch of space at the top for expansion. Cover the surface with plastic wrap, pressing it directly onto the custard to prevent ice crystals from forming. Seal the container with a lid and freeze for up to 2 months.
When ready to serve, remove the tembleque from the freezer and let it thaw in the refrigerator overnight. Once thawed, remove the plastic wrap and invert the custard onto a serving plate.
If you prefer to freeze individual portions, pour the tembleque into silicone molds or ramekins and follow the same freezing instructions. To serve, simply pop the frozen custards out of the molds and let them thaw in the refrigerator.
Note: Freezing may slightly affect the texture of the tembleque, causing it to become slightly grainy or less smooth. However, the flavor will remain delicious, and the texture change is usually minimal.

How To Reheat Leftovers

The best way to reheat leftover tembleque is to remove it from the refrigerator and allow it to come to room temperature for about 30 minutes before serving. This will help to restore the creamy texture and prevent the coconut pudding from becoming watery or grainy.
If you prefer your tembleque warm, you can gently heat it in the microwave for 15-20 seconds at a time, stirring between intervals, until it reaches your desired temperature. Be careful not to overheat the pudding, as this can cause it to become runny and lose its smooth consistency.
Another option is to place the tembleque in a heatproof bowl and set it over a pot of simmering water, stirring occasionally until it is warmed through. This method allows for more control over the heating process and can help to prevent the pudding from becoming overheated or unevenly warmed.
If you find that your reheated tembleque has become slightly watery, you can whisk in a small amount of cornstarch slurry (equal parts cornstarch and cold water) to help thicken it back up. Add the slurry gradually, whisking constantly, until the desired consistency is reached.
For a refreshing twist, try serving leftover tembleque chilled with a sprinkle of freshly grated lime zest and a dusting of ground cinnamon. The bright citrus notes and warm spice will complement the rich, creamy coconut flavor of the pudding.

Random Fact about Tembleque

The tembleque is a traditional Puerto Rican dessert that is often served during the holidays and special occasions. It is a creamy coconut pudding that is typically garnished with toasted coconut flakes and ground cinnamon. This dessert is a popular treat in Puerto Rican cuisine and is loved for its rich, tropical flavors.

Is Making Tembleque at Home Cost-Effective?

This tembleque recipe is quite cost-effective for a household. The ingredients are simple and affordable, making it a budget-friendly dessert option. The use of coconut milk and cinnamon adds depth of flavor without breaking the bank. The approximate cost for a household of 4 people would be around $8-$10, depending on the availability and pricing of ingredients. Overall Verdict: 9/10

Is Tembleque Healthy or Unhealthy?

The tembleque recipe, while delicious, may not be the healthiest dessert option due to its high sugar and fat content. The recipe calls for ⅔ cup of granulated sugar and full-fat coconut milk, which can contribute to excessive calorie intake. Additionally, the recipe lacks any significant sources of fiber, vitamins, or minerals that could provide nutritional benefits.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar used in the recipe, or replace it with a natural sweetener like stevia or monk fruit extract
Use light coconut milk instead of full-fat to reduce the calorie and fat content
Incorporate fresh fruits like mango, pineapple, or berries to add fiber, vitamins, and natural sweetness
Experiment with using a portion of the cornstarch with a healthier thickening agent like chia seeds or gelatin
Serve the tembleque in smaller portions to control calorie intake

By making these adjustments, you can still enjoy the creamy, tropical flavors of tembleque while reducing the overall sugar and fat content. Remember, moderation is key when it comes to enjoying desserts as part of a balanced diet.

Editor's Thoughts on This Puerto Rican Coconut Pudding Recipe

This tembleque recipe is a delightful and authentic representation of Puerto Rican cuisine. The combination of coconut milk, cinnamon, and lime creates a rich and aromatic flavor profile. The instructions are clear and easy to follow, ensuring a smooth cooking process. The garnish of toasted coconut flakes and ground cinnamon adds a beautiful finishing touch. Overall, this recipe promises a creamy and indulgent coconut pudding that will surely impress anyone who tries it.

Enhance Your Tembleque (Puerto Rican Coconut Pudding) Recipe with These Unique Side Dishes:

Mashed Potatoes: Create a savory herb-infused mashed potatoes to complement the creamy sweetness of the tembleque.

Grilled Pineapple: Serve up some caramelized grilled pineapple slices for a refreshing and tangy contrast to the rich coconut pudding.

Roasted Pork: Pair the tembleque with succulent and flavorful roasted pork for a satisfying and indulgent meal.

Coconut Rice: Prepare a fragrant and fluffy coconut rice to enhance the tropical flavors of the tembleque.

Mango Salsa: Whip up a zesty and vibrant mango salsa to add a burst of fruity freshness to the dessert.

Similar Recipes to Tembleque

Arroz con Pollo: A classic Latin American dish that combines chicken, rice, and a variety of flavorful spices and vegetables.

Mofongo: A delicious Puerto Rican dish made with fried plantains, garlic, and pork rinds, all mashed together to create a flavorful and hearty meal.

Coquito: A traditional Puerto Rican holiday drink that is similar to eggnog, but made with coconut milk, rum, and sweetened condensed milk for a creamy and indulgent treat.

Tostones: A popular Caribbean dish made with green plantains that are sliced, fried, and then smashed to create a crispy and savory side dish or snack.

Appetizers and Main Courses to Serve with Tembleque

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory and indulgent stuffed mushrooms. The combination of rich cream cheese, flavorful herbs, and earthy mushrooms will leave everyone wanting more.

Spinach and Artichoke Dip: This creamy and cheesy spinach and artichoke dip is the perfect appetizer to kick off any meal. The warm, gooey texture combined with the bold flavors of spinach and artichoke will have your guests coming back for seconds.

Main Courses:

Chicken Alfredo: Indulge in a creamy and savory pasta dish that combines tender chicken with a rich and flavorful Alfredo sauce. This classic Italian-inspired main course is sure to satisfy your cravings for comfort food.

Beef Stroganoff: Treat yourself to a hearty and comforting dish featuring tender strips of beef cooked in a creamy and tangy sauce. This Russian-inspired main course is perfect for a cozy night in.

Why trust this Tembleque (Puerto Rican Coconut Pudding) Recipe:

This recipe for tembleque is a traditional Puerto Rican dessert passed down through generations, ensuring its authenticity and cultural significance. The use of coconut milk and cinnamon creates a rich and aromatic flavor profile, while the addition of lime peel adds a refreshing twist. The meticulous instructions and attention to detail demonstrate a commitment to delivering a reliable and delicious outcome. Trust in the heritage, ingredients, and expertise behind this recipe to savor a genuine taste of Puerto Rican cuisine.

Want to share your experience making this classic Puerto Rican dessert or have any tips to perfect this Tembleque (Puerto Rican Coconut Pudding) recipe? Head over to the Recipe Sharing forum and join the conversation!

FAQ:

How long does it take to make tembleque?

It takes about 15-20 minutes to prepare the tembleque, and then it needs to chill in the refrigerator for at least 4 hours before serving.

Can I use light coconut milk instead of full-fat coconut milk?

Yes, you can use light coconut milk, but the texture and richness of the tembleque may be slightly affected.

Can I omit the cinnamon and lime peel?

Yes, you can omit the cinnamon and lime peel if you prefer a simpler coconut flavor. However, they do add a lovely depth to the pudding.

How long can I store tembleque in the refrigerator?

Tembleque can be stored in the refrigerator for up to 3-4 days in an airtight container.

Can I use unsweetened coconut flakes for garnishing?

Yes, you can use unsweetened coconut flakes, but keep in mind that they won't add the same level of sweetness as sweetened coconut flakes. Adjust the sweetness according to your preference.