Tembleque is a Puerto Rican coconut pudding that makes a quick and simple dessert for anytime.

This thickened not-to-sweet coconut dessert is scented with cinnamon and the subtle undertone of lime.

Its poured into a mold and shaped.

Side view of a coral plate with Puerto Rican panna cotta in the shape of a bundt pan. Ground cinnamon is sprinkled on top. A small white bowl of toasted shredded coconut is behing the plate, as well as a striped dish towel. To the left of the toasted coconut is a light yellow plate with another panna cotta in partial view.

Marta Rivera

Its similar in texture to Jello.

(Even though we consider it a pudding, which I know doesnt make any sense.)

Youll find that most canned coconut milks (especially the organic ones) need to be stirred before using.

Vertical photo of two plates with coconut pudding and gold forks. The coconut pudding is coated in ground cinnamon. The lower plate is light yellow and the plate in the upper right is coral. A small container of toasted shredded coconut is to the left of the coral plate. A striped dish cloth is underneath the coconut.

Marta Rivera

The watery stuff in the refrigerated section should also be avoided for the same reason.

Dont feel like fussing with the unmolding process?

Eat it straight from the pan YOLO, right?!?

Homemade bundt shaped templeque is on a coral plate with a gold spoon set on the left side. The tembleque has toasted, shredded coconut mounded in the center and a section of the pudding is missing. Behind the plate is a striped dish towel, small white container and yellowl plate all in partial view.

Marta Rivera

Just refrigerate it for five to six hours, or until firm.

When Is Coconut Pudding Ready?

Tembleque is ready to be unmolded when the custard feels slightly firm and springy when pressed with your fingers.

Side view of a glass milk jar with coconut milk insdie. A whole lime and a glass jar of cinnamon sticks are to the right of the milk. Behind the milk are two small glass containters with white ingredients inside.

Marta Rivera

The mold should feel very cold to the touch as well.

Both are signs that the custard is completely chilled and has set up properly.

sound when it releases onto a plate.

Homemade bundt shaped templeque is on a coral plate with a gold spoon set to the left. The tembleque has toasted, shredded coconut mounded in the center. Behind the plate is a striped dish towel, small white container and yellowl plate all in partial view.

Marta Rivera

That glorious sound will let you know your custard is ready to be oohd and ahhd over.

Tembleque is thickened with cornstarch, which is a very forgiving thickener.

This may also happen if youve purposely added more sugar than is called for to the mixture.

Dry ingredients for this pantry dessert are in a large stock pot. Coconut milk is being poured into the pot.

Marta Rivera

Allow the tembleque to cook until it thickens.

What if I cant get them out of the molds?

If you find your molds arent releasing within a minute of inverting them, we can fix that.

A metal pan has easy templeque inside and a whisk is coated in the mixture and lifted above the pan.

Marta Rivera

The heat from the water will warm the mold and release the tembleque.

Tembleque will keep in its mold refrigerated, overnight (or up to 12 hours).

Beyond that, its best if you unmold it and cover with a layer of plastic wrap.

Individual teal bundt pans are on a baking sheet. Cold water is at the bottom of the mold and being swished around.

Marta Rivera

If you prefer a sweeter dessert feel free to add 1 to 2 additional tablespoons of sugar.

You are doing this in a cold pot off heat.

Gradually whisk one can of coconut milk and vanilla into the sugar.

Homemade tembleque is being scooped into four teal molds that are set on a baking sheet. A soup ladle is pouring the pudding into the mold on the top left.

Marta Rivera

This will smooth out the sugar and cornstarch mixture and prevent any clumps.

Once a thick, lump-free paste has been created, whisk in the remaining coconut milk.

Add the lime peel and cinnamon stick.

Four teal molds are filled with Puerto Rican Panna Cotta and set on a baking sheet. Plastic wrap covers the molds and a hand is pressing down on the top right mold.

Marta Rivera

Place the pot over medium heat.

Whisk frequently while bringing the mixture up to a simmer.

Once small bubbles form on the edges of the pan, begin whisking constantly, but not vigorously.

Four teal molds with the best coconut pudding inside. A knife is running around the edge to help unmold the pudding. Three others are on a baking tray.

Marta Rivera

Remove the pot from the heat.

Shake any excess water out of the molds, but dont dry them.

Fill each mold using a ladle or spoon.

If youre using individual molds spoon a cup of the hot liquid into each mold.

If youre making dessert for a crowd, pour all of the custard into a large 10-inch mold.

Gently tap the bottom of the mold against the countertop to release any bubbles trapped in the custard.

Press a layer of plastic wrap onto the surface of the tembleque and refrigerate until completely chilled.

This may take anywhere from two to four hours depending on the size of your molds.

Invert the mold over a plate and allow gravity to release the custard from the mold.

Sprinkle the tembleque with toasted coconut flakes and ground cinnamon.

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