Tembleque ~ Puerto Rican Coconut Pudding

Tembleque is a coconut dessert pudding from Puerto Rico.

0
11840
Tembleque ~ Coconut Pudding Recipe Card
Tembleque ~ Coconut Pudding Recipe Card
Paid Advertisement

Tembleque is a Puerto Rican recipe for Coconut Pudding. Made with just 5 ingredients, (coconut milk, cornstarch, sugar, salt, and Grand Marnier), it is a quick and easy dessert that the whole family will love.

In Spanish, the word tembleque is used to describe something that shakes or to describe the shakes themselves. The dessert, due to its Jell-O-like, gel texture trembles, shivers, shakes, and that is what the finished dessert does when prepared correctly.

Unmolding the Tembleque

  • Use cold water to rinse the the mold before pouring in the warm tembleque custard. A thin layer of moisture will create a barrier between the mold and the custard making the unmolding easier.
  • When the custard is properly set up, gently run a thin knife between the tembleque and the mold.
  • If all else fails you can eat it right out of the mold.

Tembleque Coconut Pudding is most popular during Christmas time in Puerto Rico and is often garnished with cinnamon and toasted coconut.

If you liked this recipe please Rate This Recipe and leave a comment about it. As always you can follow on Facebook, Instagram, Pinterest, and YouTube.

Paid Advertisement
Puerto Rican Tembleque Coconut Pudding Recipe

Tembleque Coconut Pudding

Recipe Author : Mike Gonzalez
Tembleque Coconut Pudding is a Puerto Rican treat that is a creamy and sweet dessert.

Please Rate this Recipe

Be the First to Rate This Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert
Cuisine Caribbean
Servings 8 servings
Calories 286 kcal

Ingredients
  

For the Tembleque:

  • 4 cups coconut milk
  • ½ cup cornstarch
  • cup sugar
  • ½ tsp salt
  • 1 tbsp grand marnier

For Garnish:

  • ground cinnamon
  • toasted coconut

Instructions
 

Make the Tembleque:

  • In a medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch, and salt. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.
    ½ cup cornstarch, ⅔ cup sugar, ½ tsp salt, 1 tbsp grand marnier
  • Pour into six 4-oz. molds or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.

Unmold and Garnish:

  • To unmold, run a thin knife around the edge. Invert mold (or molds) onto the serving plate. Sprinkle with cinnamon and top with toasted coconut.
    ground cinnamon, toasted coconut

Nutrition

Calories: 286kcal
Keyword Coconut
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don’t forget to subscribe to our email list for more recipes!

Be sure to sign up for our newsletter and leave a comment about this recipe if you can. Thank you for taking the time to visit our website and coman bien mis amigos (eat well my friends).

Paid Advertisement

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.