Pistachio Tembleque

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Pistachio Tembleque is a twist on Puerto Rico's traditional dessert, Tembleque de Coco, equally as silky in texture but with a rich pistachio flavor and color that pairs beautifully with coconut.

Pistachio tembleque on a white plate, topped with shredded coconut and crushed pistachios, with a slice served on a black plate beside it.

Pistachio Tembleque is a flavorful alternative to the classic tembleque, another Puerto Rican Christmas favorite during Navidad. Other traditional Puerto Rican recipes with a twist are Instant Pot Pernil and Pistachio Coquito.

For more traditional recipes, try Arroz con Gandules, Puerto Rican Coquito. Barriguitas de Vieja (pumpkin spice fritters), buttery Polvorones, or Sancocho.

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Why this recipe works
What does Tembleque mean?
Ingredient Notes
Variations and Substitutions
How to make Pistachio Tembleque
Top Tip
Expert Tips
Recipe FAQs
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Top Tip
Expert Tips
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Why this recipe works

Big Flavor: Using pistachio butter gives this tembleque a creamy and silky texture with a denser bite.
Impressive: It is a delicate yet easy-to-make dessert that is sure to impress anyone who sees it or tastes it.
Versatile: Pistachio Tembleque can lean elegant or playful. Add a hint of orange blossom or cardamom to highlight the nutty flavor, or garnish with crushed pistachios and rose petals for a fancy finish.

What does Tembleque mean?

'Tembleque' means 'wobbly' or 'trembling,' perfectly reflecting its smooth consistency, similar to a coconut pudding or flan. Because this dessert, like the original coconut flavor, is light and refreshing, it is delicious on hot summer nights but is a favorite during Navidades (Christmas celebrations) and other special occasions in Puerto Rican culture.

Ingredient Notes

Labeled ingredients for pistachio tembleque arranged on a terrazzo surface, including coconut milk, pistachio butter, matcha powder, cornstarch, sugar, salt, and vanilla.

Coconut milk:I used hazelnut milk for this version, which adds a subtle nuttiness that complements the pistachio beautifully. Hazelnut milk can be tricky to find, though, so the safe bet is full-fat canned coconut milk. Avoid the carton kind, -it's too light to set properly. 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 that allows this pudding to be set under refrigeration. If you find coconut-flavor cornstarch, it will enhance the coconut flavor of your tembleque.
Matcha Tea: This is not a 'must-have' ingredient, but the matcha's flavor will pair with and enhance the pistachio's flavor, as well as the color of the tembleque.

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

Variations and Substitutions

Milk Alternatives: Not everyone enjoys coconut or its flavor, and that's okay. I used hazelnut milk (because I found it by chance at the supermarket), and it worked beautifully-the fat content is similar to coconut milk, giving a nice, creamy texture. If you can't find hazelnut milk, try oat, almond, or rice milk. When using oat or almond milk, it's best to make your own rather than use the carton kind. 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, most readily available spices. Pumpkin Spice would be a great alternative to cinnamon. Cardamom added to the milk while cooking would also add flavor.
Chai Tea: Although the chai tea might make the mixture a bit darker, it will provide a great deal of flavor and aroma to your tembleque. KolKata Chai is one of my favorite chais, and I enjoy it every morning.
Instant-Pistachio Pudding: Pistachio pudding is an instant shortcut to many pistachio-related recipes I have found online, from Pistachio coquito to pistachio limbers. However, I have not used it for any of my recipes. It will provide the flavor and color, but I just like the effort of creating these recipes from scratch.

How to make Pistachio Tembleque

Make a mixture of 3 teaspoon matcha and 2 tablespoon hot water. We want the matcha to be thick and colorful. Set aside.

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.

Top Tip

Please make sure your milk is full-fat. This will help the custard to congeal once refrigerated.

Coconut milk being blended with pistachio butter in a metal bowl, with a strainer and spatula beside it.

Step 1: Infuse half the milk with pistachio butter. Place the pistachio butter in a pot with half the coconut or desired milk. Dissolve the butter. Once the butter is incorporated into the milk, strain the butter to remove any hard particles from the pistachios.

Cornstarch added to coconut milk in a saucepan before whisking to dissolve.

Step 2: 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.

Saucepan with a whisk resting inside and a small bowl of sugar next to it, ready to sweeten the milk and cornstarch mixture.

Step 3: Add the sugar, a pinch of salt, and vanilla. This is a great opportunity to add rose or orange blossom water.

Two saucepans on a terrazzo surface-one with pistachio milk, the other with thickened cornstarch mixture-ready to be combined.

Step 4: Incorporate the pistachio milk into the cornstarch mixture. Place on the stove at medium-high heat, stirring continuously until it starts to thicken.

Thick pistachio pudding in a saucepan with a whisk on a wooden board after cooking.

Step 5: Once the mixture thickens, reduce the heat to medium while continuously stirring, and then bring to a boil. Let it boil for about a second or two. Remove from heat and pour into mold.

Small bowl of prepared matcha tea and a bamboo whisk on a terrazzo countertop ready to color the pistachio tembleque.

Step 6: Add the matcha mixture to the mixture. Add in small batches to gauge the color of the tembleque.

Saucepan filled with pistachio custard mixture being colored with matcha tea, sitting beside a whisk on a wooden board.

Step 7: If you still do not achieve a desired green color, add a few drops of green coloring or more matcha tea.

Green pistachio tembleque mixture poured into a silicone mold resting on a striped wooden cutting board.

Step 8: Pour the mixture 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.

Whole pistachio tembleque decorated with toasted coconut and chopped pistachios on a white plate against a terrazzo background.

Expert Tips

Pistachio butter: At the time of this recipe, I was not able to find pistachio butter in any of my local supermarkets, so I bout shelled pistachios and ground them. You could use a neutral oil; however, I opted for coconut oil, since this dessert has a coconut milk base.
Remove Grounds: If you make your own pistachio butter, as I did, you will find it has granules. I chose to remove them. Once I got my milk, the flavor I needed. Commercial pistachio butters are far smoother and should not need to have the milk strained. You could also use pistachio milk; however, many pistachio by-products are pretty expensive.
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: It 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 most complex parts of the recipe. When you stir at medium-high heat, the mixture goes from fluid to dense. Turn the heat down to medium and continue stirring, stopping only to see it boil. Boiling activates the cornstarch, which helps 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.

Overhead view of pistachio tembleque with a slice on a black plate, surrounded by coconut and pistachios on a terrazzo surface.

Recipe FAQs

Is Pistachio Tembleque gluten-free?

Yes, it's naturally gluten-free because it's thickened with cornstarch rather than flour. Just make your pistachio butter, which doesn't contain any gluten-based additives.

What's the best way to serve Pistachio Tembleque?

Serve it chilled, topped with crushed pistachios and toasted coconut. You can also add a drizzle of honey or sprinkle sea salt to balance the sweetness.

How long does Pistachio Tembleque last?

Store it in an airtight container in the refrigerator for up to 4-5 days. The flavor tends to deepen slightly after a day.

Can I freeze Pistachio Tembleque?

Freezing isn't recommended. It can cause separation and change the pudding's smooth texture.

Why didn't my Pistachio Tembleque set properly?

It may not have been cooked long enough for the cornstarch to activate fully. Keep stirring and cook until the mixture thickens and coats the back of the spoon, then pour it into molds.

What other thickeners could I use instead of cornstarch?

Arrowroot powder or potato starch can replace cornstarch for a similar silky texture. For a low-carb option, try a small amount of guar gum or xanthan gum. Start with about ¼ teaspoon and adjust as needed since they thicken quickly.