Puerto Rican · Dessert · SAMPLE RECIPE
Tembleque · cinnamon-dusted coconut pudding
A softly set coconut pudding with a gentle wobble and a light dusting of cinnamon. This simple Puerto Rican sweet is wonderfully refreshing after a full chill.
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A NOTE FROM THE KITCHEN
Cornstarch sets the pudding without eggs or gelatin.
Use full-fat canned unsweetened coconut milk, not a thin refrigerated coconut drink or sweetened cream of coconut. This plain home version relies on coconut, vanilla, and a final cinnamon dusting. Small molds are easier to release than one large mold.
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Tembleque · cinnamon-dusted coconut pudding
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Puerto Rican coconut desserts
Tembleque · cinnamon-dusted coconut puddingBeyond the plate.
A chilled coconut pudding holds its shape on the plate while keeping a gentle wobble.
ORIGINS & EVOLUTION
A name that describes its movement.
Tembleque takes its name from its trembling texture. Coconut milk, sugar, and cornstarch form a familiar Puerto Rican version of this molded dessert. The starch sets the mixture without the eggs of a custard or the gelatin of some other chilled puddings.
CULTURAL CONTEXT
Coconut and cinnamon at the finish.
Tembleque is associated with Puerto Rican holiday tables, although its simple ingredients also suit other occasions. Some cooks perfume the milk with a spice infusion. Ground cinnamon scattered over the pale surface is a familiar finishing touch.
AT THE TABLE
Small molds and a thorough chill.
Our recipe uses full-fat canned coconut milk with a little vanilla, then adds cinnamon after unmolding. Whisking the starch into cold milk first prevents lumps. The cooked mixture needs several hours in the refrigerator before it will hold its shape.
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