This Puerto Rican dessert is a must-try if you love all things coconut like me. The first time I tasted tembleque de coco, I couldn’t believe how delicious and super easy it was to make. You already know how much I love any flavor that reminds me of the tropics, and this recipe is no exception. Other countries have created their own versions, and it continues to be a national favorite wherever you find it. In Hawaii, it’s haupia, Brazilians call it manjar branco, and in Venezuela, it’s majarete. That just goes to show that this is serious comfort food anywhere in the world you go.

Recipe Ingredients

How to Make Tembleque

Grease 8 4-ounce molds (ramekins, baking pans, custard cups, etc.). Or use one 4-cup mold and give it a spritz of baking spray or cooking oil. Combine – In a large, heavy-bottomed saucepan, whisk together sugar, cornstarch, cinnamon, and salt. (Photo 1) Coconut Milk – Gradually whisk half of the coconut milk into the sugar, ensuring there are no lumps. Stir in the remaining coconut milk, then add the cinnamon stick. (Photo 2) Simmer – Set the pot over medium heat and bring it to a simmer, whisking frequently. Once small bubbles form, whisk slowly and constantly for 5-10 minutes until the liquid thickens. (Photo 3) Cool – Remove the cinnamon stick and allow the mixture to cool slightly. Divide into prepared molds, then gently tap the bottom of the mold on the countertop to release any air bubbles. (Photo 4) Chill – Press plastic wrap to the top of the custard and transfer it to the refrigerator. Chill for 2-4 hours or until set. Serve – Wet a thin knife, run it along the edges, and carefully invert the pudding onto a plate. Garnish with ground cinnamon and toasted coconut flakes, if desired.

Recipe Variations

Notes and Tips

Make-Ahead and Storage Instructions

Make tembleque ahead at least 4 hours because it needs to chill and become jiggly like gelatin. Refrigerate it in the mold overnight or for up to 12 hours. To store it longer than that, remove it from the mold and cover it with plastic wrap.It should last 5 days in the fridge. And yes, you can freeze it for 2-3 months and enjoy it later.

What to Serve With Tembleque

Enjoy this pudding after a traditional Puerto Rican meal of pernil and arroz con gandules. Pasteles (similar to tamales) are another national favorite that is never missing from a holiday meal. Make it even more festive with an egg-free nog, coquito.

More Easy Coconut Desserts to Try

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