Click on the image, above to submit to Pinterest.

Puerto Rican Tembleque (Quaking Coconut Pudding)

Puerto Rican Tembleque (Quaking Coconut Pudding) is a traditional Puerto Rican recipe for a classic dessert of coconut milk and spiced water set with cornflour that's served chilled and set. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Quaking Coconut Pudding (Puerto Rican Tembleque).

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Additional Time:

(+4 hours chilling)

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesDessert RecipesPuerto-rico Recipes



Tembleque ('wobbly' in Spanish) is a classic Puerto Rican coconut pudding made with coconut milk, cornstarch, cinnamon and sugar. It’s appropriately named for its wiggly appearance and deliciously smooth texture. The origins of this dessert are medieval European (cf blancmange or quaking pudding) though the ingredients here are from the New World.

Ingredients:

125ml water
2 cinnamon sticks
5 cloves
2 star anise
800ml (2 tins) coconut milk
60g cornflour
100g white granulated sugar
1/2 tsp salt
1 tsp vanilla extract
ground cinnamon to garnish

Method:

Begin with the spice infusion. Combine the water and spices in a pan over medium heat. Bring to a simmer and cook until the liquid begins to turn brown and the spices become fragrant. Take off the heat and set aside to cool before straining out the spices.

Add the cornflour (cornstarch) to a large bowl then whisk in the coconut milk until the mixture is smooth and lump-free. I find it easier to work in about 6-8 tbsp first to a thick paste then whisk in the remaining coconut milk. Now beat in the sugar, salt, vanilla, and the cooled spice infusion.

Place a saucepan over low heat. Add in the trembleque mixture and cook, whisking constantly, whilst the mixture heats and thickens enough to coat the back of your spoon.

Pour the thickened liquid into your mould/moulds, and gently smooth out the top with the back of a spoon. Allow the tembleque to cool to room temperature before covering with clingfilm and chilling in the refrigerator for at least 2 hours, or until it appears firm and jiggly.

Using a knife, loosen the edges around the moulds before flipping upside down onto a plate and topping with cinnamon. Serve chilled.