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
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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more dessert love
- 4 cups coconut milk
- 1/2 cup of cornstarch
- 2/3 cup of sugar
- 1/2 teaspoon salt
- 1 tablespoon grand marnier
- ground cinnamon
- 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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