Authentic Puerto Rican Tembleque de Coco

Puerto Rican Tembleque is a traditional dessert celebrated for its silky texture and rich coconut flavor. 'Tembleque' means 'wobbly' or 'trembling,' perfectly reflecting its smooth consistency, similar to a coconut pudding or flan. This light, refreshing dessert is a favorite during Navidades (Christmas celebrations) and other special occasions in Puerto Rican culture.

this Recipe!

Tembleque is another Puerto Rican Christmas favorite during Navidades, along with Pernil, Arroz con Gandules, and my Puerto Rican Coquito. However, it is not the only dessert we enjoy around the holidays; Bread Pudding also makes an appearance.

If you're looking for more Puerto Rican Dessert recipes, Check out Barriguitas de Vieja (Old Lady Bellies), made of pumping and spice, Polvorones, a classic Puerto Rican Shortbread-like cookie and Panetela, a delicious combination of guava paste and cake, dusted with powdered sugar.

Why this recipe works

• Simple Ingredients, Big Flavor: Tembleque requires only a few essential ingredients—coconut milk, sugar, cornstarch, and cinnamon—yet delivers a rich, tropical flavor that is satisfying and refreshing.
• Perfect for Special Occasions: Whether celebrating the holidays or hosting a dinner party, tembleque is a light, elegant dessert that adds a taste of Puerto Rican tradition to any gathering.
• Versatile and Customizable: You can quickly adapt tembleque to suit your preferences, adding ingredients like vanilla or citrus zest or topping it with fruit, making it a fun and creative dish to master.

Ingredient Notes

• Coconut milk: Use full-fat or regular canned coconut milk. Please do not use a carton of coconut milk, as it is not fatty enough to congeal. You may also make your coconut milk for a more traditional experience. The Minimalist Baker has a great recipe for making coconut milk using shredded coconut instead of cracking a coconut.
• Cornstarch: Cornstarch is the binder allowing this pudding to be set under refrigeration. If you find coconut-flavor cornstarch, it will enhance the coconut flavor of your tembleque.
• Orange blossom Water: Orange blossom water is distilled from bitter orange blossoms and is a fragrant floral essence used in Middle Eastern, Mediterranean, and North African cuisines. It adds a delicate citrus-floral note to dishes and is also valued for its calming, anti-anxiety properties. A little goes a long way in enhancing recipes with elegance and complexity.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions

• Plant-Based Milk: Not many people like coconut or coconut-flavored foods. Try this recipe with Coconut Milk substituted for oat, almond, or rice milk. If you try this recipe with oat or Almond milk, consider making your own instead of using the milk from the carton. Love and Lemons' How to Make Oat Milk will show you step-by-step how easy it is to make it.
• Gluten-free thickeners: This substitution is not just for people who might have gluten-free options but would like an alternative to cornstarch. Arrowroot, tapioca, potato starch, and Guar Gum would also work.
• Spices: As I mentioned in my Coquito recipe, use the best and most available spices. Pumpkin Spice would be a great alternative to cinnamon. Cardamon added to the milk while cooking would also add flavor.
• Rose Hip Water: Although it might have a more floral flavor than orange blossom, rose hip water will add a delicate touch to your tembleque. Also, consider a few drops of orange, coconut, or lavender essential oil. Make sure the oils you purchase are food-grade.

How to make Puerto Rican Tembleque

Here are the step-by-step instructions to make this tembleque.

The recipe starts in a cool saucepan away from the heat. Once you have incorporated the ingredients, take them to the stove to cook. Have your molds ready before you begin the process.

1. Dissolve the cornstarch and half of the coconut milk in a saucepan. Make sure that the cornstarch is fully dissolved and no lumps are visible.

2. Add the sugar

3. And the pinch of salt.

4. Followed by the Orange Blossom water.

5. Add vanilla. I used clear vanilla flavoring to keep the dessert's pure white appearance, which is what it is known for.

6. Finally, the second half of the coconut milk. Mix until well incorporated. Bring the pot to the stove and stir the mixture at medium-high heat.

7. Once the mixture thickens, reduce heat to medium while continuously stirring, and it begins to boil. Let it boil for about a second or two. Remove from heat and pour into mold.

8. You can pour all the contents into a cake/pie dish or beautiful mold. You may also choose individual servings, such as silicone bundt molds or disposable aluminum cups with lids. The aluminum cups are great for gift-giving and sharing.

Expert Tips

• Wooden Spoon vs. Whip: Traditionally, the recipe uses a wooden spoon. The reason is that the whip adds air to the dessert. However, it can be done with a whip. Use a wooden spoon if available.
• Real vanilla extract: Real vanilla extract should not affect the appearance of the tembleque. When I tested the recipe, I had dark artificial vanilla available. Still, it turned the tembleque dark, so I opted for the clear artificial vanilla since I could not find a natural extract. If the color of the tembleque is not an issue, use the vanilla you have at hand.
• Boil: Waiting for the mixture to boil is one of the hardest parts of the recipe. When you stir at medium-high heat, the mixture goes from fluid to dense. Turn the heat down to medium, but continue to stir, stopping only to see it boil. Boiling activates the cornstarch to set the mixture.
• Molds: Prepare your mold(s) before you cook the mixture. This way, you can pour the mixture into the molds without letting it set in the pot.

Recipe FAQs