The tembleque, as the name indicates, is a dessert that “trembles” due to its consistency. It is made with coconut milk and sprinkled with cinnamon to give it flavor or a special twist.
Many people consider it a pudding because of its creamy consistency; however, on the outside it is as firm as gelatin. The tembleque is made by Puerto Ricans, and although there is no specific time of the year to prepare it, it is mostly a dish for the Christmas season or for special events.
- Begin by pouring cornstarch, salt and 1/2 cup of coconut milk in a deep bowl.
- With a wire whisk, mix the ingredients until the mixture is smooth and mostly free of lumps.
- The consistency should be smooth and even. Pour the remaining coconut milk and the sugar in a pot and mix well, without heating it.
- Once mixed, heat at medium temperature until it boils. Once it has begun to boil, add the cornstarch mixture. Lower the fire to minimum heat and mix between 3 to 5 minutes, until mixture starts to thicken.
- Once the tembleque mixture achieves a thick consistency, turn off heat and remove pot from burner.
- Pour the mixture in deep plates or glasses (it depends on how you want to serve it), and sprinkle a little cinnamon on top. Let it cool at air temperature.
- Once the tembleque has cooled, put it in the refrigerator and cover with plastic foil. This will prevent the formation of a crust at the top. Once it’s been in the refrigerator for a few hours, it will be ready to serve.
Recipe by: Astrid Rivera