Description
Tembleque (“wobbly” in spanish) is a classic Puerto Rican Coconut Pudding made with coconut milk, cornstarch, cinnamon and sugar. It’s appropriately named for its jiggly appearance and deliciously smooth texture. For best results, chill the dessert in the fridge for at least 2 hours before serving.
Ingredients
Units
Scale
- 1/2 cup water
- 2 cinnamon sticks
- 5 cloves
- 2 star anise
- 2 cans coconut milk
- 1/2 cup cornstarch
- 2/3 cup white granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- Cinnamon to garnish
- nonstick spray
Instructions
- Make the spice tea: Toast the spices for a minute in a pot over medium heat. Simmer before adding the water and simmering until the color turns an amber color and the spices are fragrant. Cool before straining out the spices.
- Mix the coconut and cornstarch: Whisk one can of coconut milk with the cornstarch in a pot (off the stovetop) until creamy smooth*. Whisk in the remaining coconut milk, sugar, salt, vanilla, and the cooled spice tea.
- Cook the tembleque: Transfer the coconut mixture to the stovetop over medium heat and continue to whisk as it heats and thickens. Once a jiggly consistency forms and the color turns from stark white to less opaque, turn off the heat.
- Set the tembleque: Prep the molds with nonstick spray. Pour the liquid into your mold/molds and smooth with a spoon. Cool before covering and chilling in the fridge for 2 hours, or until it appears firm and pulls from the edges of the molds easily.
- Flip the tembleque: Carefully loosen the edges around the molds using a knife or by pushing on silicone molds, before flipping upside down on a plate or cutting board and dusting with cinnamon.
Notes
*If your coconut milk is clumpy when it comes out of the can, take extra time to make sure it is smooth and creamy before heating. You can use a blender or immersion blender if necessary to gain that smooth consistency.