Tembleque Puerto Rican Coconut Pudding by JoGuzman0820

Posted by Melinda Gomez on

Tembleque Puerto Rican Coconut Pudding by By: JoGuzman0820


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Ready In: 3 hours 15 minutes


  • 2 (14 ounce) cans coconut milk
  • 3/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup cornstarch
  • 1 pinch ground cinnamon


Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.

Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.

Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.



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