Recipe: Appetizing Tembleque

Tembleque. Also "tembleque" does not mean earthquake, that would be "templor de tierra". A "tembleque" is a wiggle, a jiggle or a shake. It's a verb that describes a "wiggly" movement. -From a Puerto Rican, living in PR.

Featuring GOYA® Coconut Milk, our Tembleque recipe makes a rich, cool coconut-flavored dessert that comes together in minutes! Simply cook the pudding, chill in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal. Tembleque is delicious all year long, but it is a must-make dessert for the holidays! You can cook Tembleque using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Tembleque

  1. Prepare 3 cups of Whole Milk.
  2. Prepare 1 can of Cream of Coconut.
  3. It’s 1/2 cup of Corn Starch.
  4. You need 4 tbsp of Sugar.
  5. You need 1 tsp of Vanilla.
  6. Prepare 1 pinch of Salt.
  7. It’s of Ground Cinnamon (garnish).

Some of our other favorite Puerto Rican desserts include Pumpkin Flan, Mantecaditos, and Quesitos. Tembleque (Puerto Rican Style Coconut Pudding) Recipe by chef FIFI. This is one of the recipes that remind me of my childhood. This pudding is a very common Puerto Rican dessert.

Tembleque step by step

  1. Combine the milk and the cream of coconut in a cooking pot. Do not turn on the stove yet..
  2. Add the corn starch, sugar, salt and vanilla. Start cooking slowly in a low-med temperature. Stir using a small whisk..
  3. Continue cooking and whisking the batter in a low-med temperature until it thickens..
  4. Remove from the burner and put the batter in a 9 inch mold or 5 to 6 (4oz) soufflé cups. Let it sit for 30 mins before put it/them on the fridge..
  5. Refrigerate for about 4 to 6 hours. Garnish with cinnamon before serving. Enjoy!!! 😊.

To describe it I would say that is a creamy coconut pudding, topped with cinnamon and delicious. In Spanish, the word tembleque is an adjective used to describe something that shakes or a noun, to describe the shakes themselves. The dessert, due to its Jell-O-like, gel texture trembles, shivers, shakes, and that is what the finished dessert does, when prepared correctly. In popular culture In Spanish, tembleque means wiggly or shaky. This beloved Caribbean coconut pudding is aptly named.

Author: chef

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