Tembleque, is a creamy coconut pudding that’s famous throughout Puerto Rico. Its name in English means trembling, due to its gel-like trembling consistency. This dessert, is something we eat a lot, especially at Christmas time.
FUN FACT: Did you know that Puerto Rico has the longest Christmas in the world? Christmas in Puerto Rico, begins the day after Thanksgiving, when many Puerto Ricans begin to put up their Christmas decorations. The celebrations conclude at the end of January with the street festival, “Fiestas de la Calle San Sebastian”.
To make the tembleque, you first need to grab all your ingredients. For this recipe you will need:
2 Cans (15oz each) of Cream of Coconut (I prefer to use Coco Lopez for my recipe for its richness in flavor.)
2 Cups of Granulated Sugar
3 Quarts of Whole Milk – ( 2 cups set aside for the cornstarch mixture)
8 Ounces of Cornstarch
5 Cinnamon Sticks
Now lets begin:
Step 1 – Combine 2 cups of whole milk, with the cornstarch in a medium bowl. Whisk until it is well combined.
Step 2 – Place a pot on the stove, and add the sugar, cinnamon sticks, cream of coconut, and the remaining whole milk together. Stir briefly and heat on high until the mixture starts to simmer.
Step 3 – Once the mixture starts to simmer, stir continuously and add the cornstarch/milk mixture in a slow steady stream. Do Not Stop Stirring!
Step 4 – The mixture will start to thicken. When the mixture starts to bubble, quickly take it off the stove to avoid scorching the milk, and serve into you desired molds. Garnish with cinnamon powder and a cinnamon stick for look.
If you would like to see a step by step video of how I create this delicious dessert, be sure to check out this video.
Tembleque (Coconut Custard)Print
- 16 oz granulated sugar
- 8 oz cornstarch
- 3 qt whole milk
- 2 cans Coconut Cream The cans should be 13.5oz each
- 5 cinnamon sticks
- In a separate bowl, dilute the cornstarch, with approximately 2 cups of whole milk making sure there are no lumps and it is completely combined.
- In a large pot, add the sugar, coconut cream, and the rest if the whole milk.
- Bring the liquid mixture to a slight boil and stir in a circular motion once you see the first bubbles of the boil.
- Add the cornstarch/milk mixture to the pot, in a slow continuous stream, while continuing to stir in a circular motion.
- Once the fixture starts to thicken in texture and the first signs of a rolling boil are present, turn off the heat and continue to stir.
- Fill 4oz containers and let the mixture cool down to room temperature.
- Once the mixture is cooled to the touch, place in the refrigerator for it to continue to set.