Puerto Rican Tembleque

Tembleque is a delicious, creamy coconut pudding from Puerto Rico. Made with just 5 basic ingredients this easy dessert is vegan and gluten-free.

Course Dessert

Cuisine North American, Puerto Rican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 15

Pudding setting time 4

Total Time 4 20

Servings

Calories 412kcal

Put milk and cornstarch in a pot and mix well until it's lump free.
Add sugar and salt. Mix and put the pot on the stove. Keep on stirring and cook until the mixture starts simmering. After that, you can take small breaks from stirring and can stir after every 2-3 minutes. Cook until the mixture gets a custard-like consistency. It will take around 10-12 minutes.
Switch off the gas and let the mixture reach room temperature.
Rinse pudding molds with water to make them wet from inside. Putting the mixture in damp molds will make de-molding easy. Put the pudding mixture in damp molds, gently tap. Cover the molds with plastic wrap or lids and keep them in the fridge (not freezer) for 4-5 hours.
After 5 hours, take the molds out of the fridge, release the side of the pudding with the help of a knife then flip it over a plate. Tap the base of the mold and gently lift it so that the pudding gets released. Sprinkle some ground cinnamon and enjoy!

Use full-fat unsweetened coconut milk to make tembleque.
You may adjust the amount of sugar to match your taste.
Don't stop stirring the mixture while cooking otherwise lumps will get formed in it.
Sprinkle some toasted coconut flakes or mango to make a slightly fancy tembleque.
More detailed recipe tips and tricks are given in the post above. Please follow them to make this recipe.