Tembleque

The name of this Puerto Rican dessert comes from the word temblar, which means to shake. It's usually described as a coconut pudding, but it shakes like a jelly.

Print Recipe

Prep Time 15

Cook Time 13

Total Time 2 43

Course lunch/dinner

Cuisine british

Servings 8 people

Calories 3237.7 kcal

Equipment

1 Heavy-bottomed saucepan For even heat distribution and to prevent scorching.
1 Whisk Essential for incorporating cornstarch smoothly and preventing lumps.
1 Fine-mesh Sieve Crucial for achieving a perfectly smooth, silken texture by straining out any potential lumps.
1 Mixing Bowl For preparing the cornstarch slurry.
1 Mold or Individual Serving Glasses For shaping and setting the tembleque.

Ingredients

Main

2 13.5 ounce cans coconut milk
2 ¼ cups white sugar
1 ½ teaspoons vanilla extract
½ teaspoon salt
1 cup cornstarch
¾ cup water
1 pinch ground cinnamon

Instructions

Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

Notes

Achieving the signature 'shake' of tembleque relies heavily on proper cornstarch activation. Ensure the coconut milk mixture is at a full boil before slowly whisking in the cornstarch slurry to prevent a raw starch flavor and ensure full thickening. Whisk continuously during this stage to avoid lumps. Straining the mixture post-cooking is a critical step for a flawlessly smooth texture; do not skip it. For a cleaner release from a mold, lightly grease it with a neutral oil before pouring. For enhanced flavor, a small pinch of freshly grated nutmeg can complement the cinnamon beautifully. Avoid over-chilling past 24 hours if possible, as it can sometimes affect the delicate texture.