Quick and Easy, Guilt-free Puerto Rican Tembleque

The original tembleque is a mixture of coconut milk, sugar, cinnamon, and cornstarch. Lots of cornstarch makes this dessert, not a keto-friendly dessert, and when you are trying to lose weight, this is not the dessert for you. But, I love it so much that I still had to find a way to enjoy it without the whopping 117 grams of carbs. So, I could recreate my version with only 6.8 grams of carbs.

this Recipe!

What does Tembleque mean?

The word tembleque derives from temblor (tehm-blurr), which means to shake or earthquake.  The dessert is given this name because it jiggles when it is moved, like gelatin.

What is Tembleque pudding, and how to serve it?

Tembleque is a moldable dessert made with delicious coconut milk.  We serve it during the holidays, but we like many delicious desserts, which can be found at many local restaurants.  It can be poured into a large mold or fun individual molds.  Sprinkle a dash of cinnamon and a dab of whipped cream.

Meet your ingredients

1. Coconut milk. I could tell you how to milk a coconut, but we can so easily find a can or two in the supermarket. 
2. Monk Fruit Sweetener. I have found this sweetener to be just as delicious as regular sugar.  I have tried Stevia and have found it leaves an aftertaste.
3. Cinnamon Stick.  You could use powdered cinnamon, but it does changes the color of the dessert slightly.  The cinnamon stick adds the flavor of cinnamon in a more gentle way.
4. Guar Gum. This is the way substitution for cornstarch.  The beauty of guar gum is that you only need a fraction of guar gum in comparison to cornstarch.
5. Vanilla. Not an original ingredient, but it goes well with coconut.
6. Orange Blossom water.  This is an original ingredient.  I have made the dessert without it and it is still quite flavorful. 
7. Coconut oil.  This helps dissolve the guar gum and eliminates clumping. Next, you can use an MCT oil.  Web MD better explains like this; MCT oil is a supplement made from a type of fat called medium-chain triglycerides. MCT molecules are smaller than those in most of the fats you eat (long-chain triglycerides [LCT]). This makes them easier to digest. You can absorb MCT in your bloodstream quickly. This turns it into energy you can use.  MCT oil is used when making a bulletproof coffee and could be used in dressing making and other cooking applications.

Let's make this Quick and Easy Tembleque!

1. Bring coconut milk, sweetener, vanilla, orange blossom water, and cinnamon to a boil.

2. While milk mixtures heat up, mix coconut oil or MCT oil with one tablespoon of guar gum to create a slurry.

When the coconut milk is hot, pour a small amount of the hot milk into a small bowl. While continuously whisking, pour the slurry to begin to thicken the milk solution.

Once again, while whisking, poured thickened milk into the milk pot. Let cook for about a minute, then pour into mold(s).

Chill the dessert for a few hours until the mixture sets. It is better to make the day before serving, but a few hours ahead works. Place in the freezer for a few minutes (if your dish is freezer-safe).

Unmold, or service is small dishes. It serves well with a dollop of whipped cream and a light dusting of cinnamon.

Print Recipe

Quick and Easy, Guilt-free Puerto Rican Tembleque

Tembleque is a moldable dessert made with delicious coconut milk.  We serve it during the holidays, but we like many delicious desserts, which can be found at many local restaurants.  It can be poured into a large mold or fun individual molds.  Sprinkle a dash of cinnamon and a dab of whipped cream.

Author: Zoe Morman

Ingredients

• One can of Coconut milk.
• Half a cup of Monk Fruit Sweetener.
• One Cinnamon Stick.
• One Tablespoon of Guar Gum.
• One teaspoon Vanilla.
• One Tablespoon of Orange Blossom water.
• One Tablespoon of Liquid Coconut oi or MCT Oill.

Instructions

• Bring coconut milk, sweetener, vanilla, orange blossom water, and cinnamon to a boil.
• While the milk mixture heats up, mix coconut oil or MCT oil with one tablespoon of guar gum to create a slurry.
• When the coconut milk is hot, pour a small amount of the hot milk into a small bowl. While continuously whisking, pour the slurry to begin to thicken the milk solution.
• Once again, while whisking, poured thickened milk into the milk pot.
• Let cook for about a minute, then pour into mold(s).
• Chill the dessert for a few hours until the mixture sets. Making the day before serving is better, but a few hours ahead works. Place in the freezer for a few minutes (if your dish is freezer-safe).
• Unmold, or service is small dishes. It serves well with a dollop of whipped cream and a light dusting of cinnamon.