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Individual Puerto Rican tembleque de coco topped with cinnamon on a plain white plate

Tembleque de Coco

Cocina Hacks
Smooth Puerto Rican coconut pudding made with coconut milk, sugar, and cornstarch, chilled in individual molds and finished with a light dusting of cinnamon.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling and Chilling 4 hours 20 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine Puerto Rican
Servings 8
Calories 290 kcal

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.

Notes

Choose the Right Coconut Milk

Use unsweetened, canned, full-fat coconut milk. Do not substitute sweetened cream of coconut, coconut water, or a refrigerated coconut beverage.
Coconut milk brands vary in fat content and added stabilizers, so firmness and richness can differ slightly.

Measure the Cornstarch Carefully

Cornstarch is the thickener that allows this pudding to hold its shape. Too little can leave it loose; too much can make it overly firm.
Use the gram measurement when possible. Do not replace it with cornmeal or substitute flour in the same quantity.

Texture and Doneness

The hot mixture must reach a gentle bubbling stage, not merely become warm and slightly thick.
The finished chilled pudding should hold its shape while remaining tender and wobbly. Its texture is different from gelatin and egg-based flan.

Salt Guidance

The small amount of salt balances the sweetness. No additional salt is needed.

Family Variations

Some preparations include vanilla or spices infused into the coconut milk. Others add toasted coconut alongside cinnamon. This version keeps the ingredient list simple and uses only cinnamon on top.
If you choose to add a topping or flavoring, account for it separately in the ingredient list and nutrition.

Storage

Cover and refrigerate at 40°F (4°C) or below for up to 3–4 days. Keep refrigerated until shortly before serving.
Do not leave out longer than 2 hours, or 1 hour if the temperature is above 90°F (32°C). Freezing is not recommended because thawing can cause separation and a grainy texture.

Dietary Notes

The listed ingredients contain no dairy, eggs, or wheat. Check labels for relevant allergen warnings and certified gluten-free status when preparing food for someone with celiac disease.
Keyword coconut dessert, no-bake dessert, Puerto Rican coconut pudding, Tembleque de coco, tembleque recipe