Tembleque (Puerto Rican Coconut Pudding) Recipe

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.