Tembleque – the perfect bite

What is Tembleque?

What is Tembleque? trembling It’s the jiggly texture of this amazing jelly-like pudding. It’s so smooth and creamy, it’s no wonder it’s a national tradition of Puerto Rico. Tembleque coconut pudding is so culturally important that most Puerto Ricans bring this dish with them wherever they go. This simple recipe is a beautiful tribute to their culture. Grandma.

Other countries have created their own versions, and wherever you find it, it’s become a national favorite. HaupiaThe Brazilians do it Grey-haired manIn Venezuela, MaharetThis shows that no matter where you go in the world, this is a food that will deeply satisfy you.

Recipe Ingredients

1. sugar – Regular granulated sugar adds sweetness to this delicious pudding. Adjust the amount to suit your taste or use a natural alternative.
2. Cornstarch A gluten-free thickener that becomes clear when cooked (cornstarch in the UK), arrowroot is a good alternative for the paleo diet, but be sure to cook it on low heat.
3. cinnamon – This fragrant bark (in powder or stick form) creates a beautiful holiday atmosphere.
4. Full fat coconut milk It has a unique tropical coconut flavor, creaminess and smooth texture. To make this dairy-free tembleque pudding recipe even more delicious, Make coconut milkOf course, if coconut isn’t your thing, you can substitute it with three parts full-fat milk and one part cream.
5. Toasted Coconut – Toasting coconut adds a hint of color and sweetness.

How to make tembleque

• Grease Eight 4-ounce molds (ramekins, baking pans, custard cups, etc.) Or spray one 4-cup mold with baking spray or cooking oil.
• combine – Combine sugar, cornstarch, cinnamon and salt in a large heavy-bottom saucepan. (Photo 1)
• coconut milk – Gradually add half the coconut milk to the sugar, stirring carefully to avoid any lumps. Stir in the remaining coconut milk and add the cinnamon stick. (Photo 2)
• Boil – Place the pot over medium heat and reduce heat to low, stirring frequently. Once small bubbles appear, continue to stir slowly for 5-10 minutes until the liquid thickens. (Photo 3)
• nice – Remove the cinnamon stick and allow the mixture to cool slightly.
• Divide Pour into the prepared pan and gently tap the base of the pan against the countertop to remove any air bubbles. (Photo 4)
• Chill – Press plastic wrap over the custard and transfer to the refrigerator. Chill for 2-4 hours or until set.
• serve – Wet a thin knife and run it around the edge, carefully invert the pudding onto a plate. Garnish with ground cinnamon and toasted coconut flakes, if desired.

Recipe Variations

1. Chocolate Tenbreck – Mix ¼ cup of unsweetened cocoa powder with cornstarch to create an amazingly delicious chocolate cocoa dessert.
2. Orange Blossom Water – For a little holiday twist, you can add a splash of orange blossom water.
3. topping – Just before serving, drizzle with honey and fruit syrup and add a splash of rum, or top with cubes of tropical fruit soaked in a little rum.

Notes and Tips

1. Mix the cornstarch and sugar together before adding the cold coconut milk, which will help reduce the problem of the pudding curdling.
2. If something goes wrong and you end up with lumps, just whizz them in a blender and no one will know.

Advance preparation and storage methods

Make the tembleque first At least 4 hours It needs to cool and become soft like gelatin, so refrigerate in the mold overnight or for up to 12 hours.

If you want to store it for longer, remove it from the mold and wrap it in plastic wrap. 5 days Store in the refrigerator or freeze for 2-3 months to enjoy later.

What to serve with tembleque

Enjoy this pudding after a traditional Puerto Rican meal Pernille and Arroz con Gandules. pastel (similar to a tamale) is a national favorite and a staple in holiday meals, so make it even more festive with eggless nog. Coquito.

Easy Coconut Desserts to Try

1. Coconut Cream Pie
2. Luxurious coconut cake
3. Coconut Bread
4. No Bake Key Lime Mango Coconut Cheesecake Pie
5. Coconut Macaroons