Tembleque

Tembleque Recipe - Creamy Coconut Milk Dessert from Puerto Rico

Region / culture: Puerto Rico | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Tembleque is a traditional Puerto Rican dessert made with coconut milk, cornstarch, sugar, and vanilla extract. This creamy and delicious dessert is perfect for any occasion and is sure to impress your guests.

History

Tembleque has been a popular dessert in Puerto Rico for many years, with its origins dating back to the island's indigenous Taíno people. The name "tembleque" comes from the Spanish word for "trembling" or "shaking," which refers to the dessert's jiggly texture.

Ingredients

4 to 5 large coconuts
0.25 cup of cornstarch
0.5 cup of sugar
0.25 tsp of salt
1 tbsp of vanilla extract

How to prepare

Drill or punch a small hole into the bottom of each coconut. (Do this one at a time) Allow the coconut water to drain into a large bowl and set aside.
With a hammer, gently tap the shell until it cracks. Do this to all the coconuts.
Place the coconuts on a roasting pan and put into an oven that has been preheated to 350°F (177°C) degrees. Leave in the oven for approximately 15 minutes.
Once you have removed the coconuts from the oven, use a pair of pot holder mittens to hold and hit the shells with a hammer once again until they break completely into pieces. This would be a good time to have someone else helping you. With a small paring knife, you should be able to remove the coconut meat from the shell without too much trouble. That was the reason I had you place the coconuts in the oven.
Peel off the brown skin, remembering you want only the white coconut meat. Once you have finished peeling all of the coconut, rinse under cold water, pat dry, and set aside.
Now comes the fun part. If you are using a blender, set it to grate, add a few pieces of coconut at a time, and run the machine. Once you see that you have a shredded texture, remove from the blender and place in a large clean bowl or pot. Continue until you have grated all of the coconut.
If you are using a food processor, try using the grating disk. If not, then use the metal blade. Continue as explained above.
For those of you that are lucky enough to have a juicer, you're almost finished. Place a few pieces of coconut in the machine at a time and just catch the milk as it flows.
For the blender and food processor group, place about a handful of shredded coconut in a piece of clean linen or cheesecloth and squeeze out the milk into a clean bowl or large pot. Once you have done this, put the shredded coconut you have just squeezed in a separate bowl and continue this process until you have used all of the coconut.
If you were lucky enough to get the most milk out of your coconuts, you should have about 4 cups of milk. If not, don't worry, we will fix that right now.
Do you remember the coconut water you saved? The first thing I want you to do is taste it. If it is sweet to the taste, we will use it. If not, we'll go to plan "B".
Check to see how much liquid you need to make up the four cups needed for the recipe.
If the coconut water is good, pour it into the bowl that has the shredded coconut you used and mix it well. Now place it back into the cloth and squeeze it for all it's worth. This should make up the difference. If you find that the coconut water is too bitter to use, boil a little more water than you need to make up the difference. Allow to cool a little, but while still hot, pour over the shredded coconut and follow the same procedure as above.
Pour cornstarch in a bowl and slowly stir in one cup of coconut milk, making sure to blend in all of the cornstarch. Set aside. Pour the remaining 3 cups of milk in a pot, place on the stove, and bring up to heat slowly. Add sugar, salt, and vanilla. Stir in the milk and cornstarch mixture. You must be careful not to create any lumps. Stir continuously to get a nice creamy blend. When you see that it is starting to get thick, lower the heat and allow to simmer at a slow boil for about another 2 to 3 minutes.
Pour the mixture into a chilled mold or bowl, allow to cool for a while, and then place in the refrigerator until it has set. When you are ready to serve it, place a platter over the open end and flip over so that it slides onto the platter. You can garnish with sliced mango, strawberries, or have it just as it is.

Variations

Add a sprinkle of cinnamon or nutmeg on top for a warm and spicy flavor.
Try using different extracts such as almond or coconut for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Be sure to use fresh coconuts for the best flavor in this recipe.

- Make sure to continuously stir the mixture while cooking to prevent lumps from forming.

- Allow the tembleque to cool and set in the refrigerator before serving for the best texture.

Serving Suggestions

Serve tembleque chilled with a garnish of sliced mango or strawberries for a refreshing and tropical dessert.

Cooking Techniques

Be sure to continuously stir the mixture while cooking to prevent lumps from forming.

- Allow the tembleque to cool and set in the refrigerator before serving for the best texture.

Ingredient Substitutions

If you don't have fresh coconuts, you can use canned coconut milk as a substitute.

- You can use different sweeteners such as honey or agave nectar instead of sugar.

Make Ahead Tips

Tembleque can be made ahead of time and stored in the refrigerator for up to 3 days before serving.

Presentation Ideas

Serve tembleque in individual ramekins or molds for a beautiful and elegant presentation.

Pairing Recommendations

Tembleque pairs well with fresh fruit, such as mango, strawberries, or pineapple, for a tropical and refreshing dessert.

Storage and Reheating Instructions

Store leftover tembleque in an airtight container in the refrigerator for up to 3 days. Serve chilled straight from the refrigerator.

Nutrition Information

Calories per serving

Each serving of tembleque contains approximately 200 calories.

Carbohydrates

Each serving of tembleque contains approximately 25 grams of carbohydrates.

Fats

Each serving of tembleque contains approximately 10 grams of fats.

Proteins

Each serving of tembleque contains approximately 2 grams of proteins.

Vitamins and minerals

Tembleque is a good source of vitamin C, iron, and potassium.

Alergens

Tembleque contains coconut, which may be an allergen for some individuals.

Summary

Tembleque is a creamy and delicious dessert that is relatively low in calories and a good source of healthy fats.

Summary

Tembleque is a delicious and creamy coconut dessert that is perfect for any occasion. With its rich flavor and jiggly texture, this traditional Puerto Rican dessert is sure to be a hit with your family and friends.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Tembleque. It was many years ago, when I was a young girl living in Puerto Rico with my family. My abuela, my grandmother, was the one who first introduced me to this delicious coconut pudding.

Abuela was known for her incredible cooking skills, and she had a vast collection of recipes passed down through generations. She learned how to make Tembleque from her own mother, who learned it from her mother before her. It was a traditional dessert that was often served during special occasions and holidays in Puerto Rico.

I remember watching my abuela in the kitchen, as she carefully mixed together the ingredients for Tembleque. She explained each step to me, teaching me the importance of patience and attention to detail when cooking. I was fascinated by the way she effortlessly whipped up the creamy coconut pudding, with just the right amount of sweetness and texture.

As I grew older, I started to experiment with the recipe on my own. I would often make Tembleque for my friends and family, sharing the delicious dessert with everyone I knew. It became a staple at our family gatherings, a reminder of my Puerto Rican heritage and the love and care that went into each batch.

Over the years, I continued to perfect the recipe for Tembleque, adding my own personal touches and variations. I incorporated fresh fruits and spices, experimenting with different flavors and textures to create unique and exciting versions of the traditional dessert. Each time I made Tembleque, I felt a sense of pride and connection to my roots, honoring the traditions of my ancestors and sharing a piece of my culture with those around me.

One day, while visiting a friend in New York City, I had the opportunity to share my recipe for Tembleque with a group of food enthusiasts at a local cooking class. I demonstrated each step with passion and enthusiasm, recounting the story of how I learned to make the delicious coconut pudding from my abuela in Puerto Rico. The class was captivated by the history and tradition behind the recipe, and they eagerly sampled the finished product, savoring the rich flavors and creamy texture of the Tembleque.

As word of my Tembleque recipe spread, I was invited to participate in various food events and cooking competitions, showcasing my culinary skills and sharing my love for Puerto Rican cuisine with a wider audience. I received rave reviews and accolades for my unique take on the traditional dessert, and I was humbled by the praise and recognition I received for my culinary talents.

Through my journey with Tembleque, I have come to appreciate the power of food as a means of connecting people and preserving cultural traditions. The recipe for Tembleque has been passed down through generations in my family, and I am proud to continue the tradition, sharing the delicious coconut pudding with others and keeping the spirit of Puerto Rican cuisine alive.

In the end, it is not just the taste of the Tembleque that makes it special, but the memories and stories that are woven into each batch. Every time I make the coconut pudding, I am transported back to my childhood in Puerto Rico, learning from my abuela in the kitchen and feeling the warmth and love that went into every dish she prepared. Tembleque is more than just a dessert – it is a symbol of family, tradition, and the enduring power of food to bring people together.