Tembleque Puerto Rican Coconut Pudding Recipe

This is totally delicious. More of a custard than pudding. So easy to make with so few ingredients. Highly recommend this recipe. Thanks for sharing it.

I made this with a slight Indian twist and my family LOVED it. In fact they said it was better than coconut ice cream! I added 2 tsp vanilla, 2 tsp rose water, and a pinch of ground cardamom to the coconut milk mixture. For the topping, in addition to ground cinnamon I added toasted crushed pistachios.

Doubled this for a work party. Came out beautifully. Made explicitly as directed and have 0 complaints. Light subtle taste. Lightly sweet. What I wish I had done differently is choose a more decorative mold. I was worried that it would not come out cleanly if I used an ornate, decorative mold but this came out so cleanly and easily that I think it would've set up beautifully in any mold and been prettier and more impressive for my work party. I served alongside a mango, pineapple, banana coconut fruit salad and the whole thing felt very light and tropical. 1 last thing to note; covering it with saran wrap when it's hot caused condensation to form, so when I went to flip the tembleque out it had accumulated a little water that I poured off before flipping onto a plate. So make sure you drain the water off of it before flipping out so it's not sitting in a sad puddle of water or allow to cool before covering with saran wrap and refrigerating. Thank you for this recipe, next time I might try the addition of a little bit of almond extract and see what that does for this already perfect as-is recipe.

I make maizena frequently in my household. I've learned by trial and error the best way to make maizena is to leave the slurry mix of milk with the maizena on the side and wait for the milk to come to an almost full boil then pour it in and using a whisk, stir vigorously to break up any lumps. When you mix it all together, you run a chance of creating lumps bc the heat won't be distributed all throughout the milk. Before anyone says it's different than making tembleque, it's really not. Tembleque is firmer bc more of the maizena is used. Use less, it creates a creamy custard made for like breakfast.

I made a double batch for my sons birthday party and used 8 oz canning jars to make 12 individual portions, it was fabulous and his Vegan girlfriend was able to enjoy as well

Made it for the first time 2 weeks ago. I’m the only one that eats it in my house so I ate it all🤦‍♀️ Once again made me some today and waiting for them to chill. Walmart sells small cups with lids and that what I use. It never sticks to the sides. Love this recipe!!!

Fantastic, easy and vegan. I served it with small cubes of mango, pineapple and banana and I couldn't get enough! I used one big bowl as the mold and everyone enjoyed it, including company. I'll definitely be making this again!!

Make this every year! There is no thanksgiving or Christmas without this on our dinner table. I make it exactly the same except a little less cornstarch. I use 1/3 cup instead of 1/2 and it’s absolutely creamy perfection!

I followed the recipe exactly the first time and it was okay. The second time I made it, I increased the sugar to 1 cup and it was perfect.

Made a double batch of this. Added 1 tsp of almond extract. Covered in in Hersey chocolate syrup(instead of cinnamon) and left shredded coconut on the side( let people add that if they want). Almond Joy pudding!!!

Delicious! I made it with raspberries instead of cinnamon in cupcake tins and they looked really cute! More of an eggless flan than a pudding.

This was SO easy to make and I was told it 'tastes like home' by a Puerto Rican grandmother!

I tried this on a whim and it was perfect.

I’m officially keeping this one forever.

i love it

I LOVED it tasted like how my Abuela Made it

I have been making this recipe for quire sometime during christmas time. The tembleque always comes out perfect! 🎄🌲🎄🌲 Thanks fir sharing!

Simple and delicious! If you have a sweet tooth maybe add just an extra tablespoon of sugar.

No changes just kept the recipe going thanks again

Was easy to make and I love my tembleque warm or cold. So Mom and I had a little bit of it while it was warm and now waiting for it to chill and eat away on the chilled part. My Mom who is 83 was born in Puerto Rico and grew up eating tembleque and really enjoyed a taste of the island.