Best 2 Tembleque Puerto Rican Coconut Pudding Recipes
In the realm of delectable desserts, few can resist the allure of Tembleque, a traditional Puerto Rican coconut pudding that tantalizes taste buds with its creamy texture and symphony of flavors. This culinary gem is prepared with a harmonious blend of coconut milk, cornstarch, sugar, and spices, resulting in a luscious pudding that embodies the essence of tropical paradise. Whether you prefer a classic Tembleque or crave variations such as Tembleque de Chocolate (Chocolate Tembleque) or Tembleque de Maíz (Corn Tembleque), this article presents a treasure trove of recipes to satisfy every palate. Immerse yourself in the rich cultural heritage of Puerto Rico as you embark on a culinary journey, discovering the secrets behind this beloved dessert.
Check out the recipes below so you can choose the best recipe for yourself!
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 (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:
- For a creamier tembleque, use coconut cream instead of coconut milk.
- If you don't have cornstarch, you can use arrowroot powder or tapioca starch instead.
- To make a vegan tembleque, use agar-agar powder or cornstarch instead of gelatin.
- To add a tropical twist to your tembleque, stir in some pineapple, mango, or papaya.
- For a richer flavor, use brown sugar or panela instead of white sugar.
- Serve tembleque chilled or at room temperature, garnished with cinnamon or grated coconut.
Conclusion:
Tembleque is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you prefer it classic or with a twist, tembleque is sure to be a hit. So next time you are looking for a sweet treat, give tembleque a try!
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