Tembleque de Coco (Puerto Rican Coconut Pudding)
LOCAL NAME NOTE
This dessert is commonly called tembleque or tembleque de coco. Its name refers to the way the pudding trembles when moved. Unlike flan, this version uses cornstarch—not eggs—to set. Goya Foods
THE STORY BEHIND THE RECIPE
Tembleque is a Puerto Rican coconut dessert often served during the Christmas season. Its simple combination of coconut milk, sugar, cornstarch, and cinnamon creates something lovely without an oven or complicated equipment. Tasting Puerto Rico
The pudding thickens on the stove, then finishes setting in the refrigerator. Turn it onto a plate, add a little cinnamon, and it is ready to share.
This version keeps the coconut flavor at the center, with no eggs, condensed milk, or gelatin.
WHAT DOES IT TASTE LIKE?
Tembleque tastes rich and distinctly coconutty, with enough sweetness to feel like dessert without hiding the coconut.
The texture is smooth, tender, and softly set. It holds its shape when unmolded but gives easily under a spoon. Cinnamon adds a warm aroma to each cool bite.
WHY YOU SHOULD TRY IT
You only need five ingredients, and most of the time is hands-off chilling.
It is a useful make-ahead dessert for family meals and celebrations. The ingredients contain no dairy or eggs, making it an option for guests avoiding those foods—just check individual product labels.
HELPFUL RECIPE TIPS
- Use canned, full-fat coconut milk. Refrigerated coconut beverages are too diluted for this recipe.
- Dissolve cornstarch before heating. Adding dry cornstarch to hot liquid causes lumps.
- Stir across the bottom and corners. Thick pudding can catch in those areas.
- Cook beyond the first signs of thickening. Let the mixture reach a gentle bubble, then briefly continue cooking as directed.
- Fill the molds promptly. The pudding begins setting as it cools.
- Chill fully before unmolding. A cool surface does not mean the center is set.
- Add cinnamon before serving. This keeps the topping looking fresh.
RELATED RECIPES
For another chilled coconut dessert, try Puerto Rican Limber de Coco.
Prefer caramel with your dessert? Make Puerto Rican Flan de Queso.
Tembleque de Coco
Equipment
- Eight 6-ounce (180 ml) ramekins or small pudding molds
- Medium heavy-bottomed saucepan
- Mixing bowl
- Whisk
- Flexible silicone spatula
- Measuring cups and spoons
- Tray
- Plastic wrap or reusable covers
- Thin knife
- Small serving plates
Ingredients
Coconut Pudding
- 2 cans unsweetened full-fat coconut milk 13.5 fluid ounces each (approximately 800 ml total)
- ¾ cup granulated sugar 150 g
- ½ cup cornstarch 64 g, spooned into the measuring cup and leveled
- ¼ teaspoon fine salt approximately 1.5 g
Topping
- ½ teaspoon ground cinnamon approximately 1 g, divided among the servings
Instructions
Prepare the Molds
- Rinse eight 6-ounce ramekins or molds with cold drinking water. Shake out excess water without drying the interiors. Place them on a tray. Damp molds help the pudding release; no oil is needed.
Mix the Pudding Base
- Empty both cans of coconut milk into a bowl, including any thick coconut cream. Whisk until evenly combined.
- Pour approximately 1 cup of the coconut milk into the unheated saucepan. Add the cornstarch and whisk until completely smooth, checking that no dry starch remains at the bottom.
- Whisk in the remaining coconut milk, sugar, and salt.
Cook Until Thickened
- Place the saucepan over medium heat. Cook for approximately 7–9 minutes, whisking frequently at first and constantly as it thickens. Scrape the bottom and corners with a silicone spatula as needed.
- When the mixture becomes thick and glossy and slow bubbles begin breaking through the surface, reduce the heat to medium-low. Continue cooking and stirring for 1 minute. The pudding should fall from the spatula in thick ribbons. Avoid a vigorous boil or prolonged simmer.
Fill and Chill
- Immediately divide the pudding evenly among the prepared molds, approximately ½ cup per mold. Smooth the tops gently. Do not wait for the pudding to cool in the saucepan.
- Let the molds cool on the tray for 20 minutes. Loosely cover and refrigerate for at least 4 hours, until cold and fully set. Once they are no longer warm, cover securely. Overnight refrigeration is also suitable.
Unmold and Serve
- Run a thin knife carefully around the inside edge of each mold. Place a small plate over the mold, hold both together, and invert.
- If the pudding sticks, return the mold upright and dip its bottom in warm water for 5–10 seconds, keeping water below the rim. Try again without shaking forcefully. Alternatively, serve directly from the ramekins.
- Divide the ½ teaspoon cinnamon among the eight puddings, dusting lightly just before serving. Serve cold.
