Best 6 Tembleque Recipes

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Tembleque is a traditional Puerto Rican dessert that is both delicious and easy to make. This coconut pudding is made with just a few simple ingredients, and it can be enjoyed on its own or as a topping for other desserts. It is a light and refreshing treat with a unique flavor and texture. Whether you're a seasoned cook or a novice in the kitchen, you'll find that making tembleque is a breeze. So grab your ingredients and let's get started on creating this delightful Puerto Rican delicacy!

Check out the recipes below so you can choose the best recipe for yourself!

TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)



Tembleque (Puerto Rican Coconut Pudding) image

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

Nonstick baking spray or coconut oil, for greasing
4 cups canned unsweetened coconut milk (full-fat, please!)
1/2 teaspoon kosher salt
2/3 cup vegan granulated sugar
1/2 cup cornstarch
Ground cinnamon, for serving

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)



Tembleque (Puerto Rican Style Coconut Pudding) image

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

7 ounces cream of coconut (approx 1/2 can)
2 1/2 cups milk
1/2 cup cornstarch
4 tablespoons sugar (or to taste)
1 teaspoon vanilla
ground cinnamon, and or flaked coconut

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!

TEMBLEQUE (COCONUT PUDDING)



Tembleque (Coconut Pudding) image

The journalist and cookbook author Von Diaz cooked her way through the classic Puerto Rican cookbook, Cocina Criolla, about six years ago, eventually using the experience as a jumping off point for her own cookbook, "Coconuts and Collards." Her recipe for tembleque, the delicious coconut-milk pudding set with cornstarch and chilled in the fridge, is simple, but it does involve one laborious task: making coconut milk from scratch. As Diaz notes in her book, the effort is greatly rewarded - fresh coconut milk is infinitely more complex, floral and delicious than the kind that comes in a can. Mature coconuts, the ones ideal for making coconut milk, should be brown, hairy and very heavy. If you shake them around, you should be able to hear the water inside. (That said, you can absolutely use canned if you like; just cut the sugar back to a half cup.)

Provided by Tejal Rao

Categories     custards and puddings, dessert

Time 2h30m

Yield Serves 10

Number Of Ingredients 6

4 pounds coconut (about 1 or 2 whole mature coconuts, or 2 cups fresh coconut meat)
1/2 cup cornstarch
2/3 cup sugar
1/2 teaspoon kosher salt
1 teaspoon orange-blossom water
Ground cinnamon, for garnish

Steps:

  • To make fresh coconut milk, extract the coconut water and coconut meat from the coconut: Hammer a screwdriver into the coconut's three eyes, and pour the coconut water through a fine-mesh strainer into a blender. Wrap the coconut in a towel to balance it, and crack it open with a hammer or the dull side of cleaver. Remove the tough outer shell, then use a vegetable peeler to remove any remaining brown skin on the coconut meat. Rinse the meat thoroughly, then roughly chop it. Add 2 cups coconut meat and 3 1/2 cups hot water to the blender, and process. Strain through a fine-mesh sieve, pressing at coconut solids with the back of a spoon. Wrap the solids in a piece of cheesecloth, and squeeze firmly with your hands to get every last bit of liquid out. (Reserve coconut solids for another use.)
  • In a saucepan, combine the cornstarch, sugar and salt, and mix together with a whisk. Lightly whisk the coconut milk if it has separated, then whisk 4 cups coconut milk into the cornstarch mixture. Add the orange-blossom water.
  • Put the saucepan over medium-high heat, and whisk until the mixture starts to thicken. Lower the heat to medium-low, and continue stirring until a few bubbles start to appear and break on the surface and the mixture is just barely boiling. Remove from heat and immediately pour into 10 dry ramekins, using a scant half cup for each portion.
  • Allow it to cool at room temperature for about 30 minutes, then cover with plastic wrap, and chill in the refrigerator for at least 2 hours, or until completely cold. Use a small palette knife to release the edges, and tip the tembleque out onto serving dishes (or, alternately, serve directly out of ramekins). Garnish with a dusting of cinnamon.

Nutrition Facts : @context http, Calories 718, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 61 grams, Fiber 16 grams, Protein 6 grams, SaturatedFat 54 grams, Sodium 131 milligrams, Sugar 25 grams

TEMBLEQUE



Tembleque image

The name of this Puerto Rican dessert comes from the word temblar, which means to shake. It's usually described as a coconut pudding, but it shakes like a jelly.

Provided by naskasrod

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h43m

Yield 8

Number Of Ingredients 7

2 (13.5 ounce) cans coconut milk
2 ¼ cups white sugar
1 ½ teaspoons vanilla extract
½ teaspoon salt
1 cup cornstarch
¾ cup water
1 pinch ground cinnamon

Steps:

  • Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
  • Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
  • Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
  • Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

Nutrition Facts : Calories 470.4 calories, Carbohydrate 73.7 g, Fat 20.5 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 18.2 g, Sodium 160 mg, Sugar 56.3 g

TEMBLEQUE LATTE



Tembleque Latte image

For all my Puerto Rican relatives and friends, this recipe will tantalize your taste buds and give you the wonderful flavor and creaminess of tembleque in a pinch. Coconut infused coffee and cinnamon delights when mixed with steamed milk.

Provided by ELKEHINZE

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 10m

Yield 1

Number Of Ingredients 4

1 shot brewed espresso
1 (1.5 fluid ounce) jigger coconut-flavored syrup (such as DaVinci®)
½ cup milk
1 pinch ground cinnamon

Steps:

  • Stir espresso and coconut syrup together in a mug.
  • Heat milk in a saucepan over medium-low heat until just beginning to boil, about 5 minutes; stir warm milk into espresso mixture. Sprinkle latte with cinnamon.

Nutrition Facts : Calories 215.4 calories, Carbohydrate 44.3 g, Cholesterol 9.8 mg, Fat 2.5 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 69.3 mg, Sugar 32 g

PUERTORICAN COCONUT CUSTARD: "TEMBLEQUE"



PUERTORICAN COCONUT CUSTARD:

Categories     Dairy     Dessert

Yield 5 servings

Number Of Ingredients 5

4 cups canned coconut milk
1 teaspoon vanilla extract
2/3 cup sugar
3/4 teaspoon salt
6 tbls cornstarch

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.

Tips for Making Tembleque:

  • Use full-fat coconut milk. This will give your tembleque a richer, creamier flavor and texture.
  • Don't overcook the tembleque. It should be cooked until it is just set, but not so long that it becomes rubbery.
  • Let the tembleque cool completely before serving. This will allow it to firm up and develop its full flavor.
  • Serve tembleque chilled or at room temperature. It is also delicious frozen, like an ice cream.
  • Garnish tembleque with grated cinnamon, nutmeg, or fresh fruit. This will add extra flavor and color to the dish.
  • Tembleque can be made ahead of time. It will keep in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Tembleque is a delicious and versatile dessert that is easy to make and can be enjoyed by people of all ages. Whether you are looking for a simple snack, a light dessert, or a special treat, tembleque is a great option. Get creative and experiment with different flavors and toppings to find your perfect tembleque recipe. You may like to mix fruits like mango, strawberry, or pineapple chunks in your tembleque.

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