Tembleque Puerto Rican Coconut Pudding

When I made this Tembleque, the kitchen filled with the sweet smell of coconut milk and cinnamon.
The pudding turned silky and smooth, with just the right hint of spice on top.
I remember chilling it overnight and loving how cool and creamy it tasted the next day.

This Puerto Rican coconut pudding is simple, elegant, and full of tropical flavor.
It’s the kind of dessert that feels both comforting and special.

Let’s make it together—you’ll love how creamy and refreshing it turns out.

Why You’ll Love This Recipe

• Authentic Puerto Rican Dessert: A beloved traditional recipe passed down through generations.
• Silky Smooth Texture: The cornstarch creates a pudding that jiggles perfectly on the plate.
• Easy to Make: No baking required, just stir and chill.
• Dairy-Free Delight: Made with coconut milk, this dessert is naturally dairy-free.
• Make-Ahead Perfect: Prepare a day ahead for stress-free entertaining.
• Beautiful Presentation: The pudding unmolds beautifully and looks elegant topped with toasted coconut and cinnamon.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Chill Time: 4 hours
• Total Time: About 4 hours 25 minutes

Servings: This recipe makes 6 to 8 servings. Perfect for a family dessert or small gathering. Want to serve more people? Simply double the recipe and use additional molds.

Difficulty: Very easy. Great for beginners who want to try a traditional Puerto Rican dessert without complicated steps.

Required Kitchen Tools

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Molds or small bowls for setting the pudding
• Rubber spatula
• Strainer (optional, for extra-smooth pudding)

Ingredients for Tembleque

This classic Puerto Rican dessert uses simple ingredients that come together to create something magical. The coconut milk provides richness, while the cornstarch gives the pudding its signature wobble. Here’s everything you’ll need:

• Coconut Milk: Use full-fat coconut milk for the creamiest, richest pudding. Light coconut milk will make a thinner pudding.
• Cornstarch: This creates the thick, wobbly texture that makes tembleque special.
• Sugar: Sweetens the pudding just enough without overpowering the coconut flavor.
• Salt: A small pinch enhances all the other flavors.
• Vanilla Extract: Adds warmth and depth to the coconut taste.
• Coconut Extract: Boosts the coconut flavor for an extra tropical punch.
• Ground Cinnamon: Sprinkled on top for a warm, spicy finish.
• Shredded Coconut: Mixed in for texture.
• Toasted Coconut: Used as a beautiful, crunchy topping.

Variations for Tembleque

• Add Lime Zest: Stir in fresh lime zest for a bright, citrusy twist.
• Use Brown Sugar: Swap white sugar for brown sugar to add a hint of caramel flavor.
• Try Almond Extract: Replace coconut extract with almond extract for a different taste.
• Add Chocolate: Fold in mini chocolate chips after cooking for a chocolate-coconut version.
• Make It Tropical: Top with fresh mango or pineapple slices before serving.
• Spice It Up: Add a pinch of nutmeg or cardamom along with the cinnamon.

How to Make Tembleque Step-by-Step Instructions

1. Prepare Your Molds

Lightly grease your molds or small bowls with a tiny bit of oil or cooking spray. This helps the pudding release easily when you unmold it.

2. Mix the Ingredients

In a medium saucepan, whisk together the coconut milk, cornstarch, sugar, and salt. Make sure there are no lumps of cornstarch. Whisk until everything is smooth and well combined.

3. Cook the Pudding

Place the saucepan over medium heat. Keep whisking constantly as the mixture heats up. After about 10 to 15 minutes, the pudding will start to thicken. Keep stirring so it does not stick to the bottom or form lumps. When the pudding coats the back of a spoon and has a thick, creamy texture, remove it from the heat.

4. Add Flavorings

Stir in the vanilla extract, coconut extract, and shredded coconut. Mix well so everything is evenly distributed throughout the pudding.

5. Pour into Molds

Carefully pour the hot pudding into your prepared molds. Smooth the tops with a rubber spatula. Let the pudding cool at room temperature for about 30 minutes.

6. Chill

Once the pudding has cooled slightly, cover the molds with plastic wrap and place them in the refrigerator. Let the tembleque chill for at least 4 hours or overnight. The pudding needs this time to set properly and develop its signature wobble.

7. Unmold and Serve

When ready to serve, run a knife around the edge of each mold. Place a serving plate upside down on top of the mold, then flip both over together. Give the mold a gentle shake and the pudding should slide out. Sprinkle the top with ground cinnamon and toasted coconut.

Serving and Decoration

Tembleque looks beautiful on a simple white plate. The pale, creamy pudding contrasts nicely with the golden toasted coconut and warm brown cinnamon on top. Some people like to add a few fresh mint leaves on the side for color. You can also arrange the puddings on a large platter for a party. Serve chilled for the best texture and taste.

How to Serve Tembleque

This coconut pudding is delicious on its own, but here are some ways to make it even more special:

• With Fresh Fruit: Serve alongside fresh berries, sliced mango, or pineapple chunks.
• With Coffee: Pair with a strong cup of Puerto Rican coffee for an authentic experience.
• For Parties: Make individual servings in small cups for easy serving at gatherings.
• For Holidays: This dessert is traditional during Christmas in Puerto Rico, making it perfect for holiday tables.
• As Part of a Dessert Spread: Include tembleque on a dessert table with flan and arroz con dulce.

Storing Tembleque

• In the Refrigerator: Keep tembleque covered in the refrigerator for up to 5 days. The pudding stays fresh and maintains its texture well.
• Do Not Freeze: Freezing changes the texture of the pudding and makes it grainy, so refrigeration is best.
• Unmolded Storage: If you have already unmolded the pudding, cover it loosely with plastic wrap and keep it chilled until serving time.

Tips and Tricks for Success

• Whisk Constantly: Keep whisking while cooking to prevent lumps and ensure a smooth pudding.
• Use Full-Fat Coconut Milk: Light versions will not give you the rich, creamy texture this dessert needs.
• Test for Doneness: The pudding is ready when it coats the back of a spoon and you can draw a line through it that stays.
• Grease Your Molds Well: A light coating of oil helps the pudding release cleanly for a perfect presentation.
• Be Patient with Chilling: Give the pudding enough time to set. Rushing this step will result in pudding that does not hold its shape.
• Toast Your Coconut: Toasting the coconut in a dry pan brings out its nutty flavor and adds a nice crunch.

Nutrition

Note: Nutrition information is approximate and based on 8 servings.

Tembleque FAQs