Description
Puerto Rican Tembleque is a traditional coconut pudding celebrated for its creamy texture and fragrant spice-infused flavor. This simple yet elegant dessert combines coconut milk with aromatic cinnamon, cloves, and star anise, thickened with cornstarch into a jiggly, smooth custard that is chilled and served with a sprinkle of cinnamon on top. Perfect for a refreshing tropical treat, this gluten-free, vegetarian dish showcases the vibrant flavors of Puerto Rican cuisine.
Ingredients
Scale
Spice Tea
- ½ cup water
- 2 cinnamon sticks
- 5 cloves
- 2 star anise
Main Ingredients
- 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
Instructions
- Make the spice tea: In a medium pot over medium heat, combine ½ cup water with the cinnamon sticks, cloves, and star anise. Simmer until the liquid takes on a brown hue and the spices release a fragrant aroma, about 5-7 minutes. Remove from heat and let it cool completely before straining out the spices.
- Mix the coconut and cornstarch: In a bowl, whisk together the coconut milk and cornstarch until completely smooth and free of lumps. This is important to ensure an even texture in the pudding.
- Add sugar, salt, vanilla, and spice tea: To the coconut and cornstarch mixture, whisk in the white granulated sugar, salt, vanilla extract, and the cooled, strained spice tea until fully combined.
- Cook the tembleque: Pour the mixture back into the pot and place it over low heat on the stovetop. Continuously whisk the mixture to prevent lumps or burning as it thickens. Cook until the pudding coats the back of a spoon, about 5-10 minutes, indicating it has reached the proper thickness.
- Set the tembleque: Carefully pour the thickened pudding into molds or a serving dish. Smooth the surface gently with a spoon to create an even top. Allow it to cool to room temperature, then cover and refrigerate for at least 2 hours until firm but still jiggly.
- Flip and serve: Once chilled, run a knife gently around the edges of the molds to loosen the pudding. Invert onto a serving plate and garnish with a sprinkle of cinnamon for added aroma and visual appeal. Serve chilled.
Notes
- Ensure the coconut milk is well whisked with cornstarch to avoid clumps in the pudding.
- Chilling time is essential for the pudding to set properly and develop its jiggly texture.
- You can use small individual molds or one larger mold depending on presentation preference.
- This dessert is naturally gluten-free and vegetarian-friendly.
- If unable to find star anise, you can omit it but the traditional flavor may be slightly less complex.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Puerto Rican
Keywords: Puerto Rican dessert, tembleque, coconut pudding, coconut milk dessert, gluten-free pudding, traditional Puerto Rican recipe
