Puerto Rican Tembleque (Coconut Pudding) Recipe

Introduction

Puerto Rican Tembleque is a smooth and creamy coconut pudding infused with warm spices. This traditional dessert is light, refreshing, and slightly jiggly—perfect for finishing any meal with a tropical twist.

Ingredients

• ½ cup water
• 2 cinnamon sticks
• 5 cloves
• 2 star anise
• 2 cans coconut milk
• ½ cup cornstarch
• ½ cup white granulated sugar
• ½ tsp salt
• 1 tsp vanilla extract
• Cinnamon (for garnish)

Instructions

1. Step 1: Make the spice tea by combining the water, cinnamon sticks, cloves, and star anise in a pot over medium heat. Simmer until the liquid turns brown and the spices are fragrant. Remove from heat and let cool, then strain out the spices.
2. Step 2: In a bowl, whisk the coconut milk and cornstarch together until smooth and free of clumps. Add the sugar, salt, vanilla extract, and the cooled spice tea, mixing well.
3. Step 3: Pour the coconut mixture back into the pot over low heat. Whisk continuously as it heats up and thickens until it coats the back of a spoon.
4. Step 4: Pour the thickened pudding into molds or a serving dish, smoothing the top with a spoon. Let it cool to room temperature, then cover and refrigerate for at least 2 hours until firm and jiggly.
5. Step 5: To serve, run a knife gently around the edges of the molds to loosen the tembleque. Invert onto plates and sprinkle with cinnamon before serving.

Tips & Variations

• For a richer flavor, use full-fat coconut milk and avoid shaking the cans before opening.
• You can substitute the star anise with ½ tsp anise extract if preferred.
• Add toasted shredded coconut on top for extra texture and a nutty flavor.
• If molds are not available, use a shallow baking dish for easier slicing.

Storage

Store the tembleque covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. If needed, let it sit at room temperature for about 10 minutes before serving to slightly soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tembleque dairy-free?

Yes, tembleque is naturally dairy-free since it uses coconut milk instead of dairy milk.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with arrowroot powder or tapioca starch in equal amounts, but the texture may vary slightly.

Puerto Rican Tembleque (Coconut Pudding) Recipe

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4.8 from 89 reviews

Puerto Rican Tembleque is a traditional coconut pudding known for its creamy texture and aromatic spices. This silky dessert combines rich coconut milk with warming notes of cinnamon, cloves, and star anise, thickened with cornstarch and sweetened just perfectly. It’s chilled until set, then garnished with cinnamon, making it a refreshing and comforting treat perfect for any occasion.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Puerto Rican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spice Tea

• ½ cup water
• 2 cinnamon sticks
• 5 cloves
• 2 star anise

Tembleque Mixture

• 2 cans coconut milk (about 27 oz total)
• ½ cup cornstarch
• ½ cup white granulated sugar
• ½ tsp salt
• 1 tsp vanilla extract

For Garnish

• Cinnamon powder

Instructions

1. Make the spice tea: Start by combining the water, cinnamon sticks, cloves, and star anise in a pot over medium heat. Simmer the mixture until the water takes on a brown color and the spices release their fragrant aroma. Remove from heat and let it cool before straining out all the spices, leaving a clear spiced tea.
2. Mix the coconut and cornstarch: In a bowl, whisk together the coconut milk and cornstarch until the mixture is smooth and free from lumps. Then whisk in the sugar, salt, vanilla extract, and the cooled spice tea thoroughly to combine all the flavors.
3. Cook the tembleque: Pour the coconut mixture into a pot and place over low heat on the stovetop. Continuously whisk the mixture as it heats to prevent lumps and sticking, until it thickens enough to coat the back of a spoon, indicating the pudding is ready.
4. Set the tembleque: Transfer the thickened mixture into molds or serving dishes. Gently smooth the top with a spoon and allow it to cool at room temperature. Once cooled, cover the molds and chill them in the refrigerator for at least 2 hours or until the pudding is firm yet jiggly.
5. Flip the tembleque: Before serving, run a knife around the edges of the molds to loosen the pudding. Carefully invert the molds onto plates. Sprinkle with cinnamon powder for garnish and serve chilled.

Notes

• When mixing the coconut milk and cornstarch, ensure there are no lumps by whisking thoroughly to achieve a smooth pudding.
• Simmering the spices gently releases their flavors without making the spice tea too bitter.
• Use full-fat coconut milk for the richest texture and flavor.
• The pudding should firm up to a jiggly consistency; if it’s too soft, chill for longer or adjust cornstarch slightly next time.
• Serve chilled for the best texture and taste.

Keywords: Puerto Rican Tembleque, coconut pudding, coconut dessert, creamy coconut pudding, traditional Puerto Rican dessert, coconut milk dessert