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Tembleque – Puerto Rican Coconut Pudding

Easy recipe for Puerto Rican Tembleque, this traditional dessert consists of a creamy coconut pudding made with coconut milk, coconut cream, sugar, water, cornstarch, vanilla, lime or lemon peel, and ground cinnamon.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
8 hrs
Total Time
20 mins
Servings: 8
Course: Dessert
Cuisine: South American , International , Caribbean , Puerto Rican

Ingredients

  • 2 ½ cups coconut milk 600 ml
  • ½ cup coconut cream 170 g.
  • 1 cup water
  • 1 cup sugar 200 g.
  • ¾ cup cornstarch 75 g.
  • 1 teaspoon vanilla extract
  • 1 piece of lime or lemon peel
  • Ground cinnamon to decorate

Instructions

    Cup of Yum
  1. Have all the ingredients ready and measured before beginning the cooking process.
  2. Turn on the stove to medium heat. Add the coconut milk, the vanilla extract, and the lime peel. Mix them with a whisk for a couple of minutes until you have a smooth mix.
  3. Add the sugar and stir well until the sugar completely dissolves.
  4. Dissolve the cornstarch in the cup of water; and add it to the pot and immediately mix with the whisk. From this point you cannot stop beating/whisking for even a moment.
  5. Continue beating vigorously with the whisk. Scrape the bottom of the pan to prevent the mixture from sticking to the bottom. Add the coconut cream. Stir for a couple of minutes until the mixture is smooth. Carefully remove the piece of lemon peel.
  6. Pour the mixture into the mold and leave it to refrigerate overnight.
  7. The next day, carefully remove it from the mold and place it directly on the plate where you will serve it.
  8. Sprinkle a little cinnamon on top and enjoy!