Tembleque is a traditional Puerto Rican coconut custard dessert with a smooth and creamy texture. It's made with coconut milk, sugar, cornstarch, vanilla, cinnamon, and nutmeg, and is often served chilled or at room temperature. This delightful treat can be enjoyed on its own or paired with fresh fruits, such as mangoes, strawberries, or pineapple. It's a popular dessert for special occasions like Christmas, weddings, and birthdays, and is also commonly served in restaurants and cafes across the island.
In this article, you'll find three variations of the classic tembleque recipe:
1. **Traditional Tembleque Recipe**: This recipe provides a detailed guide to making the classic Puerto Rican coconut custard from scratch. It includes step-by-step instructions, a list of readily available ingredients, and helpful tips to ensure a perfect consistency.
2. **Vegan Tembleque Recipe**: For those with dietary restrictions or vegan preferences, this recipe offers a delightful plant-based version of tembleque. It uses almond milk and coconut cream instead of dairy, and retains the same creamy texture and delicious flavor of the traditional recipe.
3. **Tembleque with Fruit Recipe**: This recipe takes the classic tembleque up a notch by incorporating fresh fruits like mangoes, strawberries, and pineapple. It's a vibrant and refreshing twist on the traditional dessert that adds a burst of color and flavor.
Whether you're a seasoned cook or just starting out, these recipes will guide you through the process of making this delectable Puerto Rican treat. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create the perfect tembleque!
TEMBLEQUE PUERTO RICAN COCONUT PUDDING
My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.
Provided by Joanne Guzman
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
- Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 38.5 g, Fat 27.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 24.7 g, Sodium 98 mg, Sugar 25 g
TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)
One of the most popular desserts in Puerto Rico, tembleque gets its name from the Spanish word for "tremble," which refers to the wiggly, jiggly texture of this molded pudding. Made with coconut milk thickened with cornstarch, the pudding is both vegan and gluten-free, making it a perfect choice when entertaining family and friends.
Provided by Alejandra Ramos
Categories dessert
Time 4h35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Grease eight 4-ounce molds or one large 4-cup mold (you can use ramekins, baking pans, custard cups, etc.) with a spritz of baking spray or coconut oil. Stir together the coconut milk, salt and sugar and stir in a medium saucepan over medium-high until the sugar dissolves.
- Transfer 1 cup of the warm coconut milk to a medium bowl. Whisk in the cornstarch to create a smooth slurry. Slowly whisk the slurry back into the pan and cook, whisking constantly, until thickened and pudding-like, about 5 minutes.
- Pour the mixture into the prepared molds and let cool at room temperature for 20 minutes before loosely covering with plastic wrap and refrigerating.
- Chill until set, at least 4 hours. To serve, run a thin wet knife along the edges of the molds, then carefully invert onto a plate or plates. Sprinkle with ground cinnamon if desired.
TEMBLEQUE DE COCO - COCONUT TEMBLEQUE
Tembleque is a traditional dish served in Puerto Rico around the holiday season. It is jiggly and similar in texture to a panna cotta.
Provided by MKCortes (Latin Goddess)
Categories World Cuisine Recipes Latin American Caribbean
Time 5h15m
Yield 12
Number Of Ingredients 14
Steps:
- Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
- Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
- Remove saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
- Remove tembleque from refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of pan in a bowl of warm water for 1 minute. Carefully separate tembleque from pan by running a thin knife around the edges. Place a serving dish on top of pan and invert tembleque onto dish; garnish with cinnamon.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 45.7 g, Cholesterol 10.8 mg, Fat 26.8 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 23.3 g, Sodium 162.5 mg, Sugar 30.8 g
PUERTORICAN COCONUT CUSTARD: "TEMBLEQUE"
Steps:
- In a blender whirl all ingredients until smooth Pour into a saucepan; bring to a boil over medium heat. Reduce heat. Simmer until thickened; about 4 minutes. pour into small individuals molds. Cover. Refrigerate overnight.
TEMBLEQUE (PUERTO RICAN STYLE COCONUT PUDDING)
This is one of the recipes that remind me of my childhood. This pudding is a very common Puerto Rican dessert. To describe it I would say that is a creamy coconut pudding, topped with cinnamon and delicious.
Provided by chef FIFI
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
- Stir constantly on medium high until mixture begins to boil and gets thick.
- Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
- Let cool on tabletop, then refrigerate.
- Top with garnish.
- Enjoy!
Tips:
- Use fresh coconut milk for the best flavor and texture. You can also use canned coconut milk, but be sure to use full-fat coconut milk.
- If you don't have a blender, you can grate the coconut meat by hand. Just be sure to grate it very finely.
- If you want a smoother texture, you can strain the custard before pouring it into the baking dish.
- Tembleque can be served warm or cold. It's also delicious topped with fresh fruit, such as mango, pineapple, or strawberries.
Conclusion:
Tembleque is a delicious and easy-to-make dessert that is perfect for any occasion. It's a classic Puerto Rican dessert that is sure to please everyone at your table. So next time you're looking for a sweet treat, give tembleque a try. You won't be disappointed!
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