In this recipe we are bringing the moves and flavor with tembleque, one of Puerto Rico’s most popular desserts. It gets its peculiar name because once molded, it jiggles. Temblar means to tremble, hence tembleque.
This dessert is easy, comforting and delicious. It reminds me of my childhood when our nanny would make it for us and she would let me sit in a corner making sure I scraped the pot clean of all leftover pudding. Sweet memories. I still scrape the pot… old habits never die.
For the Pudding
- 4 CUPS COCONUT MILK
- 1/2 CUP SUGAR
- 1/2 CUP CORNSTARCH
- 1 STICK CINNAMON
- 1/4 TEASPOON SALT
For the Garnish
- 2 TABLESPOONS GROUND CINNAMON
- 2 CINNAMON STICKS
- 1/2 CUP TOASTED COCONUT
- In a sauce pan mix dry ingredients and cinnamon stick.
- Over medium heat, whisk the milk making sure scraping sides to have a smooth texture. Continue to cook using your whisk until thick.
- Pour into molds or a bundt pan. Place in refrigerator and let set for at least and hour or more depending on the mold you use.
- Serve and garnish.