Tembleque

An incredible coconut pudding from Puerto Rico delivers pure comfort on New Year's Day and Christmas. However, the sweetened creaminess of full-fat coconut milk makes it the perfect dessert for any time of year.

Course coconut, comfort food, Dessert

Cuisine Caribbean, Puerto Rican

Diet Gluten Free

Prep Time 5

Cook Time 20

Chilling Time 4

Total Time 4 25

Servings

Calories 268kcal

Author Imma

Ingredients

⅔ cup (130g) granulated sugar
½ cup (80g) cornstarch
¼ teaspoon (.5-1g) ground cinnamon plus more for garnish
¼ teaspoon (1-2g) kosher salt
2 13.5-ounce cans full-fat coconut milk
1 cinnamon stick
toasted coconut for garnish

Instructions

Grease eight 4-ounce molds or one large 4-cup mold (ramekins, baking pans, custard cups, etc.) with a small spritz of baking spray or cooking oil.
In a large, heavy-bottomed saucepan, whisk the sugar, cornstarch, cinnamon, and salt.
Gradually whisk half of the coconut milk into the sugar, ensuring there are no lumps. Whisk in the remaining coconut milk, then add the cinnamon stick.
Set the pot over medium heat and bring the mixture to a simmer, whisking frequently. Once small bubbles form, whisk slowly and constantly for 5-10 minutes until the liquid thickens. Remove the cinnamon stick and allow the mixture to cool slightly.
Divide into prepared molds, then gently tap the bottom of the mold against the countertop to release any air bubbles. Press plastic wrap to the top of the custard and transfer it to the refrigerator.
Chill for 2-4 hours or until set. Run a thin, wet knife along the edges to loosen, then carefully invert the pudding onto a plate.
Garnish with ground cinnamon and toasted coconut flakes if desired.

Notes

Whisk it well. Constant attention and meditative whisking will give you the perfect pudding texture. This detail is so worth paying attention to.
Mix the cornstarch with cold liquid - Always make sure to mix it in cold liquid before adding it to the hot liquid. Otherwise, you’ll have a very lumpy pudding.
Full-fat coconut milk makes a richer, creamier dessert. You can easily make your own coconut milk
Toasting the coconut flakes. Spread the flakes out on a baking tray and bake in a preheated 320°F/160°C oven. Bake for 5 minutes, then stir, paying close attention, so they don’t burn. Let them bake for another 3-5 minutes or until the flakes turn a beautiful and crispy golden brown. If you prefer the control of doing it on the stovetop, put the flakes in a large skillet over medium heat and stir constantly until the flakes reach a beautiful golden color and become pleasantly crispy.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition