Puerto Rican Tembleque

A creamy coconut dessert that is reminiscent of a coconut pudding, called Tembleque, which is a popular treat in Puerto Rican cuisine.

Cook time: 15 minutes

Servings: 4

Ingredients

• 0.5 cup cornstarch dissolved in water
• 0.5 cup water
• 13.5 oz coconut milk full-fat
• 13.5 oz coconut cream or an additional can of coconut milk
• 0.5 cup granulated sugar
• 0.25 tsp salt
• 1 cinnamon stick optional, for extra flavor
• 0.5 cup cornstarch mixture prepared with water
• 0 ground cinnamon for garnish

Instructions

1. In a small bowl, dissolve the cornstarch in 1/2 cup of water. Stir until completely smooth and set aside.
2. In a medium saucepan, combine the coconut milk, coconut cream, sugar, and salt. If using, add the cinnamon stick to the mixture for extra flavor.
3. Cook over medium heat, stirring constantly to dissolve the sugar, and heat the mixture just until it starts to simmer (don’t let it boil).
4. Once the coconut milk mixture is hot, slowly whisk in the cornstarch mixture.
5. Keep stirring the mixture constantly to avoid lumps. It will begin to thicken in about 5-7 minutes. The texture should be smooth and pudding-like. Remove the cinnamon stick once the pudding has thickened.
6. Pour the thickened coconut pudding into individual serving cups, small bowls, or a larger mold if preferred. Let it cool to room temperature, then refrigerate for at least 2-4 hours (or until fully set). It should have a firm, jiggly texture when done.
7. Before serving, sprinkle ground cinnamon on top for a traditional garnish. To unmold, gently run a knife around the edges of the mold and carefully invert it onto a plate (if using a large mold or individual ramekins).