Tembleque | Hey, coconut lovers! I have got a treat for you! It’s called tembleque and it’s one of my favorite desserts. Not only is it one of my favorites but it’s one of the easiest dessert ever! I know I’ve said before that Flan de Queso (cheese flan) was my favorite dessert but why should I choose?
They are both amazing! Tembleque gets its name from the Spanish word tiembla which means to shake. It’s a pudding thickened with cornstarch resulting in a slightly firm pudding with a custard texture that has a little jiggle when shaken.
I love tembleque because it’s a creamy comforting dessert that still manages to stay light and refreshing. It’s not a heavy egg-based pudding or custard. Because it is thickened with cornstarch it has a much lighter texture than a typical pudding or custard. I would almost compare it to a panna cotta.
Tembleque Recipe Ingredients
4 cups coconut milk
1/2 cup of cornstarch
2/3 cup of sugar
1/2 teaspoon salt
1 tablespoon grand marnier
ground cinnamon
It’s light, creamy, cool and most of all coconutty. What better treat than a cool coconut pudding? The pudding can be poured into individual molds or into a 9 x 9 square pan and served in slices. I like to do the individual servings if I’m making them as a daily snack but, if I am taking it to a party I will make it in a pan. If you prefer a softer pudding try these Coconut Pudding Cups with Vanilla Berries
Although tembleque is a dessert enjoyed year-round in Puerto Rico it really makes a presence during the holiday season. I’m not sure why we seem to love coconut so during Christmas. I mean, three of my favorite Christmas treats are coquito, tembleque, and arroz con dulce. And coconut is the star in all three of them.
Are you in search of even more Puerto Rican flavors? Pork is a large part of Puerto Rican cuisine but, explore more Puerto Rican flavors by visiting my entire collection of Puerto Rican recipes.
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Tembleque (Coconut Pudding)
Tembleque | This traditional Puerto Rican coconut dessert gets its name from the Spanish word "tiembla" which means to shake. It's a pudding thickened with cornstarch resulting in a slightly firm pudding with a custard texture that has a little jiggle.
Ingredients
- 4 cups coconut milk
- 1/2 cup of cornstarch
- 2/3 cup of sugar
- 1/2 teaspoon salt
- 1 tablespoon grand marnier
- ground cinnamon
Instructions
- Wet the inside of six 4-oz ramekin molds, set aside.
- In medium saucepan combine all ingredients except cinnamon and whisk until well combined. Place over medium-high heat. Cook, stirring constantly until mixture comes to a slow boil and is smooth and thick, about 5 minutes.
- Pour the pudding into prepared molds. Cover with plastic wrap and refrigerate until firm, at least 3 hours or overnight.
- Enjoy in the ramekin or to unmold, run a thin knife around edge. Invert mold onto serving plate. Sprinkle with cinnamon.
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can Marnier be replaced with vanilla extract?
I have not tested this and alcohol can cause some change in reactions.
This is the perfect recipe for summer…light and easy, and you can’t go wrong with coconut! I will have to buy some grand marnier, and if I can’t find a small bottle, I will just have to sip on the rest! I have a sister that loves anything coconut, so I’m planning on surprising her with this!
I’m use to a tembleque that is more like a jello than a custard/ pudding. Do you know what I mean and maybe how to get it that way? Reading over your ingredients and instructions it seems that it’ll turn out like a set pudding.
It because I firm set pudding. It will still have a little of a jiggle but be creamy like a pudding.
This is my mom’s favorite dessert so I want to surprise her with it. Is there a substitution for the grand marnier?
You can leave it out or use orange blossom water.
You can also consider adding 1/3 cup of CREAM of coconut.
I’m am so happy to see all the Puerto Rican recipes youkve been featuring. They make me want to cook more of the food of my heritage. So, for the first time, I’m doing an all PR Christmas dinner. Thank you.
Very nice! Question for you though. I happen to have tapioca starch on hand. Can I use that instead of corn starch? Or is corn starch a must for this recipe?
Yes, I am sorry but cornstarch is a must for this recipe.
One can use maltodextrin (highly refined tapioca starch). It’s use is an emulsifier, adds no flavor and dissolves completely in liquid. And it’s cheap. Look it up.
Do you use the solid part only of the canned coconut milk orthe entire contents of the can?
Yes
Yes, you use only the solid part of the can or you use the entire can?
You use the entire can of coconut milk.
Is there a specific brand of coconut milk I should use?
Any canned coconut milk will do.
I have been following you for about two years and have become the one I consult with whenever I want to show-off my Boricua cooking skills. So far, you have never disappointed, and all the dishes come out perfect. This tembleque is bomb just like I expected.?
Should it be natural coconut milk? I tried with can coconut milk and I did not like they resulta!
I have always prepared it with canned coconut milk.
Will the recipe be drastically affected if I leave out the grand marnier?
No, you could also use orange blossom water in it’s place.
Looks good need to try