Tembleque Recipe
Puerto Rican · Dessert · 25 min total
A silky Puerto Rican coconut pudding that's like a tropical panna cotta, made with just coconut milk, sugar, cornstarch, and a pinch of salt.
10
min prep
min prep
15
min cook
min cook
6
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Ground cinnamon or toasted coconut flakes for garnish (optional)
Instructions
- In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt until smooth.
- Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens and comes to a gentle boil, about 10-12 minutes. It should be thick enough to coat the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Pour the mixture into six individual ramekins or a single serving dish. Let cool to room temperature, then cover and refrigerate for at least 4 hours or until fully set.
- To serve, run a knife around the edge of each ramekin and invert onto a plate, or serve directly in the ramekins. Garnish with cinnamon or toasted coconut if desired.
Tips
- For a smoother texture, strain the mixture through a fine-mesh sieve before pouring into molds.
- Tembleque can be stored in the refrigerator for up to 3 days.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway.
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