I’m sharing with you another delightful treat from my Puerto Rican roots. Today, we’re diving into tembleque, a dessert that’s as fun to eat as it is to say. This wobbly coconut pudding is a staple during Puerto Rican holidays, and trust me, it’s the easiest dessert to whip up. Bonus? It’s gluten-free! 🎉
Tembleque and Puerto Rican Holidays
In Puerto Rico, the holiday season isn’t just a time for celebration—it’s a culinary extravaganza! Coconut takes center stage in almost every dessert, from flans to rice puddings to refreshing frozen treats. Tembleque, which translates to “wobbly” in Spanish, is a dessert that combines simplicity with tradition.
Picture this: You’ve spent the day with you family, your kitchen smells of freshly brewed coffee, and the table is filled with dishes like lechón asado (roast pork), arroz con gandules (rice with pigeon peas) and ensalada de papa (potato salad). What’s the perfect way to cap off such a feast? A silky, jiggly slice of tembleque topped with cinnamon and coconut flakes.
Tembleque Ingredients
Here’s everything you need for tembleque:
- 2/3 cup sugar
- 1/2 cup cornstarch
- 2 cans coconut milk
- Pinch of salt (Don’t skip this)
- Ground cinnamon (for garnish)
- Sweetened coconut flakes (optional but recommended!)
You’ll also need:
- A whisk (to keep things lump-free)
- A saucepan
- Molds or a dish for chilling
Instructions
1. Mix Dry Ingredients
In a saucepan, combine sugar, cornstarch, and salt. Whisk these dry ingredients together to prevent clumps later.
2. Add Coconut Milk
Gradually whisk in the coconut milk while it’s cold. Add it a little at a time to ensure smoothness. Once both cans are mixed in, the magic begins!
3. Cook Until Thickened
Place the saucepan on medium heat and stir continuously for about 5–8 minutes. You’ll know it’s ready when the mixture thickens and leaves a trail behind your spoon or whisk.
4. Pour and Chill
Run your molds or dish under cold water (this helps with easy unmolding later). Pour the warm mixture into your molds, cover with plastic wrap or foil, and refrigerate for at least 3 hours, though overnight is even better!
5. Unmold and Garnish
Once set, carefully loosen the edges of the tembleque with a butter knife. Flip it onto a plate, garnish with cinnamon and coconut flakes, and voilà!
Why You’ll Love Tembleque
Tembleque is more than a dessert—it’s a piece of Puerto Rican holiday magic. Its creamy, coconut flavor is comforting, while its wobbly texture brings a playful touch to your celebrations.
And if you’re a busy parent or hosting a party, this make-ahead dessert will save you precious time. Trust me, if I can pull this off (with my little helper sneaking bites), so can you!
So, give tembleque a try. Whether it’s your first time or you’re rekindling memories of tropical holidays, this dessert is sure to become a favorite.
Share the Love 💕
If you give this recipe a go, let me know in the comments or tag me on social media.
!Buen Provecho!
💖Yessi
Tembleque
Print Recipe
Equipment
- A whisk (to keep things lump-free)
- Molds or a dish for chilling
- Sauce Pan
Ingredients
- 2/3 cup sugar
- 1/2 cup cornstarch
- 2 cans coconut milk
- Pinch of salt Don’t skip this
- Ground cinnamon for garnish
- Sweetened coconut flakes optional but recommended!
Instructions
- In a saucepan, combine sugar, cornstarch, and salt. Whisk these dry ingredients together to prevent clumps later.
- Gradually whisk in the coconut milk while it’s cold. Add it a little at a time to ensure smoothness. Once both cans are mixed in, the magic begins!
- Place the saucepan on medium heat and stir continuously for about 5–8 minutes. You’ll know it’s ready when the mixture thickens and leaves a trail behind your spoon or whisk.
- Run your molds or dish under cold water (this helps with easy unmolding later). Pour the warm mixture into your molds, cover with plastic wrap or foil, and refrigerate for at least 3 hours, though overnight is even better!
- Once set, carefully loosen the edges of the tembleque with a butter knife. Flip it onto a plate, garnish with cinnamon and coconut flakes.
