Tembleque
Puerto Rican coconut pudding set with cornstarch until it wobbles, dusted with cinnamon. Four ingredients and a saucepan.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 5 min
- Cook
- 15 min
- Rest
- 4 hr
- Total
- 4 hr 20 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Tembleque means the trembling one, and that describes it: a smooth coconut milk pudding thickened with cornstarch, set in moulds, turned out and finished with ground cinnamon. It is dairy-free by nature and takes about fifteen minutes of actual cooking. The two things that matter are using full-fat coconut milk and cooking the mixture long enough to lose any chalky cornstarch taste, which means stirring for a few minutes after it thickens. Some cooks add orange blossom water or a cinnamon stick to the pot. This version keeps it plain and lets the coconut do the work.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
- Coconut milk, two tins, full fat, shaken800 ml
- Cornstarch70 g
- Sugar120 g
- Salt1.2 ml
- Cinnamon, ground, to finish4.9 ml
- Vanilla (optional)4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Whisk the cornstarch, sugar and salt in a saucepan with about 200 ml of the coconut milk until there are no lumps. Whisk in the rest of the coconut milk.
3 min
Step 2
Set over medium heat and stir constantly with a whisk or wooden spoon. After 6 to 8 minutes it will start to thicken at the bottom; keep stirring until it comes to a slow bubble and turns thick and glossy.
10 min
Watch: Walk away and it lumps and scorches. Stay with it.
Step 3
Cook, still stirring, 2 minutes more so the starch loses its raw taste. Stir in vanilla if using. It should fall heavily off the spoon.
2 min
Step 4
Rinse six small moulds or ramekins with cold water, pour the pudding in, and smooth the tops. Cool to room temperature, then chill at least 4 hours.
5 min
Step 5
Run a knife around the edge and turn each one out onto a plate. Dust generously with cinnamon.
Tip: If it will not release, dip the base of the mould in hot water for 10 seconds.
Nutrition
Per serving · estimate
- Calories
- 388 kcal
- Protein
- 2.7 g
- Carbs
- 35.1 g
- Fat
- 28 g
- Saturated fat
- 25.3 g
- Fibre
- 3 g
- Sugar
- 24.1 g
- Sodium
- 83 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Vegan
- Vegetarian
- Dairy-free
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 11 November.
Substitutions
Cornstarch → Arrowroot or tapioca starch
Same weight. Arrowroot gives a slightly clearer, softer set.
Tips
- Light coconut milk will set but tastes thin. Full fat is the recipe.
- A cinnamon stick simmered in the pot and removed before pouring adds a second layer of flavour under the dusting.
- It keeps three days in the fridge, covered, and the texture holds.
History & culture
Tembleque is Christmas food in Puerto Rico, served alongside arroz con dulce and coquito at Nochebuena, but it is simple enough to turn up any time there is coconut milk in the cupboard. Bakeries sell it in little plastic cups. It is a children's dessert and an old person's dessert, which is to say everyone's.
Coconut puddings set with starch belong to the whole tropical world, and the Puerto Rican one reflects the Spanish and Arab line of blancmange-style sweets, made with coconut because there was no cheap milk. Cornstarch replaced rice flour in the 20th century. It appears in the island's standard cookbooks from the 1950s onward.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tembleque take?
4 hr 20 min all in — 5 min prep, 15 min cook, 4 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 puddings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegan, Vegetarian, Dairy-free, Gluten-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
7 more questionsFewer questions
What equipment do I need?
Saucepan.
How much salt do I put in?
The recipe lists Salt at ¼ tsp.
How much sugar?
120 g of Sugar.
What can I use instead?
Cornstarch → Arrowroot or tapioca starch. Same weight. Arrowroot gives a slightly clearer, softer set.
What should I watch for?
Walk away and it lumps and scorches. Stay with it.
Any tips from this recipe?
Light coconut milk will set but tastes thin. Full fat is the recipe. A cinnamon stick simmered in the pot and removed before pouring adds a second layer of flavour under the dusting. It keeps three days in the fridge, covered, and the texture holds.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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