Coconut Pudding (Tembleque) is a light, sweet coconut flavored pudding with a jiggly and creamy texture and typically dusted with ground cinnamon prior to serving. The consistency is very similar to Jello. The name Tembleque is derived from the Spanish word “temblar” which means to shake.
The main ingredient for this pudding is coconut milk. You can use canned or fresh coconut milk. For this demonstration, I will be using fresh coconut milk. However, whether you prefer canned or fresh coconut milk, it has a tendency to separate with the coconut cream on top and the liquid at the bottom so mix well prior to use.
Preparing Fresh Coconut Milk!
One coconut will yield 5 cups of coconut milk. For this recipe, you will need 3½ cups of fresh coconut milk. However, if you prefer to use the canned coconut milk, you will need 2 cans (each 13.5 ounces) of coconut milk.
Click on this link for a demonstration on How to Prepare Coconut Milk.
Mixing the Ingredients for the Coconut Pudding!
I will be using this saucepan as my mixing bowl and cooking vessel. Pour 3½ cups of fresh coconut milk or 2 cans (each 13.5 ounces) of coconut milk.
Pour ¾ cup of chilled water.
Mix coconut milk and chilled water using a whisk.
Add the ½ cup of cornstarch. Using the whisk, stir cornstarch until it dissolves completely into the coconut milk.
Now we can add ⅔ cup of sugar, ½ teaspoon of lite salt (or to taste) and 1 teaspoon of vanilla flavoring. Stir until all ingredients are well blended, using a whisk.
Cooking the Coconut Mixture!
After mixing all the ingredients, we can now start cooking the coconut mixture. Pour coconut milk mixture into a saucepan over medium-high heat.
With a spoon, stir frequently until coconut milk mixture begins to thicken – approximately 3 to 7 minutes.
When the coconut mixture starts to thicken, reduce heat to a simmer and stir continuously until the coconut milk mixture completely thickens. By constantly stirring the coconut mixture as it is cooking, you avoid any lumps forming. You want to obtain a thick and creamy texture.
The coconut mixture is perfect – thick, creamy and smooth. Remove saucepan from heat.
Using Small Molds or a Square Baking Pan For The Coconut Pudding!
For instance, if you are going to use the small molds, rinse them and do not towel dry the molds. You want to retain some moisture inside each mold because this will facilitate the release of the coconut pudding after it has been refrigerated. For this demonstration, I will be using the small molds.
If using a baking pan, then pour the coconut pudding into a square baking pan 8 x 8 x 2 inches. Let stand at room temperature to slightly cool. Place in refrigerator for several hours until it sets or overnight.
Filling the Small Molds with Coconut Pudding!
Immediately pour the coconut mixture into the individual molds. Allow at least a ½-inch space from the top of the mold. Smooth the top of the coconut mixture with a spoon. Let stand at room temperature to slightly cool. Place in refrigerator for several hours until it sets or overnight.
To remove the coconut pudding, press gently with your fingers to separate the pudding from the mold. Some individuals prefer to run a knife carefully around the inside edges of each mold to loosen the coconut pudding.
Invert the mold onto a plate and give it a little jiggle.
Lift the mold upward, releasing the coconut pudding. Look how beautiful!
Dust lightly on top of coconut pudding with ground cinnamon, using a small sieve and lightly tap on the side of the sieve to release the ground cinnamon.
Serve the coconut pudding garnished with shredded coconut. The tembleque has a creamy light texture with rich coconut flavors and it jiggles. Que Rico!
For your information, many times I prepare this dish, using the seeds from a vanilla bean or vanilla extract.
If you pour the coconut milk mixture into a square baking pan, then cut coconut pudding into squares when chilled and serve on a plate. I always sprinkle cinnamon on top of the coconut pudding before serving.
Click on the button below to watch my YouTube video on How to Make Coconut Pudding (Tembleque)!
Recipe and Nutritional Facts
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Coconut Pudding
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 8 Servings 1x
Description
A light creamy dessert that bursts with intense coconut and vanilla flavors. An excellent dessert for vegans and vegetarians.
Ingredients
- 3½ cups of fresh coconut milk or 2 cans (13.5 ounces each can) coconut milk
- ¾ cup chilled water
- ½ cup cornstarch
- ⅔ cup sugar
- ½ teaspoons salt (low sodium) or to taste
- 1 teaspoon vanilla flavoring
Instructions
- In a bowl, mix coconut milk and chilled water with a whisk.
- Add cornstarch. Using the whisk, stir cornstarch until it dissolves completely into the coconut milk.
- Add the sugar, salt and vanilla flavoring. Mix all the ingredients until well blended.
- Pour coconut milk mixture into a saucepan over medium-high heat. With a spoon, stir frequently until the coconut milk mixture begins to thicken.
- Reduce heat to simmer and stir continuously until the coconut milk mixture is thickened. Remove saucepan from heat.
- Rinse the molds but do not towel dry. Immediately fill the molds with coconut pudding, leaving ½-inch space from the rim. Let stand at room temperature to slightly cool. Place in refrigerator for several hours until it sets or overnight.
- Before serving, press gently with your fingers around the edges to separate the pudding from the mold. Invert the mold onto a plate and give it a little jiggle. Lift mold upward upward to release the coconut pudding.
- Sprinkle cinnamon on top and garnish with shredded coconut.
Notes
Add 15 minutes to prep time if preparing this dish with fresh coconut milk.
- Category: Dessert
- Method: Cooking on Stove
- Cuisine: Puerto Rican
Keywords: Coconut Pudding, Tembleque
