Dessert

Puerto Rican Tembleque (Coconut Pudding) Recipe

Name: Puerto Rican Tembleque (Coconut Pudding) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: Puerto Rican
Ingredients: ½ cup water; 2 cinnamon sticks; 5 cloves; 2 star anise; 2 cans (each 13.5 oz) coconut milk; ½ cup cornstarch; ½ cup white granulated sugar; ½ tsp salt; 1 tsp vanilla extract; Cinnamon, for garnish

Byanna orden February 10, 2026February 10, 2026

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Introduction

Puerto Rican Tembleque is a silky coconut pudding that beautifully combines fragrant spices with creamy coconut milk. This traditional dessert is both simple to make and delightfully refreshing, perfect for any occasion.

A small bundt dessert with two visible layers sits on a white marbled surface, the top layer being a smooth white cream and the base a light brown cake. The dessert is dusted evenly with a light brown powder, likely cinnamon, that also spreads around the base on the surface. The texture of the cream layer looks soft and creamy, while the cake layer appears dense and moist, creating a simple yet elegant presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup water
2 cinnamon sticks
5 cloves
2 star anise
2 cans coconut milk
½ cup cornstarch
½ cup white granulated sugar
½ tsp salt
1 tsp vanilla extract
Cinnamon to garnish

Instructions

Step 1: Start by making the spice tea. Combine the water with cinnamon sticks, cloves, and star anise in a pot over medium heat. Simmer until the liquid turns a light brown and the spices are fragrant. Remove from heat and let it cool before straining out the spices.
Step 2: In a bowl, whisk the coconut milk with cornstarch until smooth and no lumps remain. Then add the sugar, salt, vanilla extract, and the cooled spice tea. Continue whisking to combine thoroughly.
Step 3: Pour the coconut mixture back into the pot and place it over low heat. Stir continuously with a whisk until the mixture thickens enough to coat the back of a spoon.
Step 4: Pour the thickened mixture into your chosen molds. Smooth the tops gently with a spoon. Let it cool to room temperature, then cover and refrigerate for at least 2 hours until the pudding is firm and has a pleasant jiggle.
Step 5: When ready to serve, run a knife around the edges of the molds to loosen the tembleque. Carefully invert onto serving plates and sprinkle with cinnamon before serving.

Tips & Variations

For a richer flavor, use full-fat coconut milk and be sure to whisk well to prevent lumps.
You can substitute palm sugar or brown sugar for a deeper caramel note.
Try adding a splash of rum to the mixture for an adult twist on this classic dessert.
Serve with toasted shredded coconut or fresh tropical fruit to enhance the presentation and texture.

Storage

Store tembleque covered in the refrigerator for up to 3 days. It may firm up more when chilled; just let it sit at room temperature for a few minutes before serving to soften slightly. Reheat is not recommended as it may alter the texture.

How to Serve

The image shows a small bundt-shaped dessert with two clear layers. The bottom layer is light brown and has a smooth texture, forming a solid base. The top layer is thick white cream that smoothly covers the dessert, filling the bundt shape and slightly touching the sides of the white plate it sits on. A fine brown powder is sprinkled all over the top white cream layer and the surrounding plate, adding a soft textured contrast. The plate is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tembleque without the spices?

Yes, you can omit the cinnamon sticks, cloves, and star anise if you prefer a simpler coconut flavor. The pudding will still be delicious but less aromatic.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with arrowroot powder in equal amounts as a thickening agent. Avoid using flour as it may affect the texture and flavor.