Dessert: United States – Puerto Rico – Tembleque

Serving Size: 6

Approximate Time

Prep 10 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

- 4 cups (960 ml) unsweetened canned coconut milk
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (64 g) cornstarch
- 1/4 tsp (1.5 g) fine salt
- 1 cinnamon stick
- 1 tsp (5 ml) pure vanilla extract
- 1/4 tsp (0.5 g) ground cinnamon, for sprinkling
- 1/4 cup (20 g) toasted unsweetened coconut flakes, optional for garnish
- Butter or nonstick spray for molds (as needed)

Instructions

Short Description:
A silky Puerto Rican coconut pudding made by thickening coconut milk with cornstarch, sweetened with sugar and finished with a warm hint of cinnamon. It sets firm but tender, often demolded and dusted with ground cinnamon before serving.

Regional Notes:
This Puerto Rican tembleque relies on pure coconut milk and cornstarch (not gelatin), producing the characteristic wobble and dense, creamy texture distinct to the island. The use of a cinnamon stick during cooking and a light sprinkle of ground cinnamon on top reflects local flavoring traditions, differing from other Caribbean variants that may use additional dairy or different thickeners.

1. In a medium bowl, whisk together the cornstarch, sugar, and salt. Add 1/2 cup (120 ml) of the coconut milk and whisk until you have a smooth slurry with no lumps.
2. In a medium saucepan, combine the remaining 3 1/2 cups (840 ml) coconut milk and the cinnamon stick. Warm over medium heat until it is hot but not boiling, stirring occasionally.
3. Remove the cinnamon stick and slowly whisk the cornstarch slurry into the warm coconut milk. Return to medium heat and cook, stirring constantly with a wooden spoon or silicone spatula, making sure to reach the corners, until mixture thickens and becomes glossy — about 5–8 minutes. Once it boils gently, cook for 1 more minute while stirring to fully activate the cornstarch.
4. Remove the pan from the heat and stir in the vanilla extract. Taste and adjust sweetness if needed.
5. Lightly butter or spray individual ramekins or a 9-inch (23 cm) shallow pan. Pour the pudding mixture into the prepared molds, smoothing the tops with a spatula.
6. Let cool to room temperature, then cover and refrigerate until fully set, at least 3–4 hours or overnight for best texture.
7. To serve, run a thin knife around the edges of ramekins and invert onto plates, or slice directly from the pan. Sprinkle each serving lightly with ground cinnamon and, if using, scatter toasted coconut flakes on top.
8. Keep refrigerated and consume within 3–4 days.