Puerto Rican Tembleque de Coco

5 from 1 vote

Puerto Rican Tembleque de Coco

Puerto Rican Tembleque is a traditional dessert known for its smooth, delicate texture and rich coconut flavor. The name "tembleque" means "wobbly" or "trembling," a perfect reflection of its delicate texture—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.

Prep Time5

Cook Time15

Resting Time minimum3

Total Time3 20

Course: Desserts

Cuisine: Puerto Rican

Diet: Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 165kcal

Author: Zoé Forestier

Equipment

1 saucepan
1 wooden spoon
mold or multiple small molds

Ingredients

4 cups Full Fat Coconut Milk
¼ cup Xantham Gum Coconut flour or other keto-friendly thickener
¼ cup Lakanto Monk Fruit or preferred low carb sweetness
½ teaspoon Salt
1 tablespoon Orange Blossom Water
½ teaspoon Vanilla
Cinnamon for garnishing

Makes: 8inch round, 2inch height

Instructions

Dissolve the Xantham gum in half of the coconut milk in saucepan.
Once smooth, combine sweetener, salt, vanilla, and second half coconut milk.
4 cups Full Fat Coconut Milk, ¼ cup Xantham Gum
Bring saucepan to the stove and begin to cook at medium to high heat, stirring continuously.
Reduce the heat to medium and continue stirring until mixture begins to boil.
4 cups Full Fat Coconut Milk, ¼ cup Lakanto Monk Fruit, 1 tablespoon Orange Blossom Water, ½ teaspoon Vanilla, ½ teaspoon Salt
Pour into molds or serving dishes and refrigerate for 4–6 hours until set.
Sprinkle with cinnamon before serving.

Notes

- Use Full-Fat Coconut Milk: Full-fat coconut milk gives Tembleque its rich, creamy texture. Light versions may result in a less smooth consistency.

- Dissolve the starch: If you dissolve the thickener first (like xanthan gum or coconut flour) in a small amount of liquid, it helps prevent clumping when you mix it with the rest of the ingredients. This creates a smoother texture for the tembleque. Xanthan gum works best when whisked into a cold liquid, while coconut flour can be blended into a small amount of warm liquid to hydrate fully.

- Prepare ahead: Tembleque is better the next day. Preparing the tembleque the day before helps not only to give plenty of time for the custard to set but also to allow the flavors to "marinate."

- Avoid Over-Stirring After Thickening: Once the tembleque thickens, reduce stirring to avoid breaking down the starch, which could affect the final texture.

Nutrition