Tembleque is a Puerto Rican recipe for Coconut Pudding. Made with just 5 ingredients, (coconut milk, cornstarch, sugar, salt, and Grand Marnier), it is a quick and easy dessert that the whole family will love.
In Spanish, the word tembleque is used to describe something that shakes or to describe the shakes themselves. The dessert, due to its Jell-O-like, gel texture trembles, shivers, shakes, and that is what the finished dessert does when prepared correctly.
Unmolding the Tembleque
- Use cold water to rinse the the mold before pouring in the warm tembleque custard. A thin layer of moisture will create a barrier between the mold and the custard making the unmolding easier.
- When the custard is properly set up, gently run a thin knife between the tembleque and the mold.
- If all else fails you can eat it right out of the mold.
Tembleque Coconut Pudding is most popular during Christmas time in Puerto Rico and is often garnished with cinnamon and toasted coconut.
Tembleque Coconut Pudding
For the Tembleque:
- 4 cups coconut milk
- ½ cup cornstarch
- ⅔ cup sugar
- ½ tsp salt
- 1 tbsp grand marnier
- ground cinnamon
- toasted coconut
Make the Tembleque:
- In a medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch, and salt. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.½ cup cornstarch, ⅔ cup sugar, ½ tsp salt, 1 tbsp grand marnier
- Pour into six 4-oz. molds or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
Unmold and Garnish:
- To unmold, run a thin knife around the edge. Invert mold (or molds) onto the serving plate. Sprinkle with cinnamon and top with toasted coconut.ground cinnamon, toasted coconut
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