A Puerto Rican coconut pudding set with cornstarch, lightly sweet and served chilled with cinnamon.
10 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Whisk 1 cup of the coconut milk with the cornstarch until smooth.
Put the remaining coconut milk, granulated sugar, and salt in a pot.
Add the starch mixture to the pot and stir constantly over medium heat.
Cook the mixture for 10 minutes, until glossy and thick.
Divide the pudding among moistened bowls.
When it reaches room temperature, chill it in the refrigerator for 3 hours.
Sprinkle cinnamon on top and serve cold.
💡 Tip: Dissolve the starch completely in cold coconut milk; if it is added dry to the hot pot, small lumps remain.
🍽️ Serving suggestion: Serve tembleque cold in small bowls, topped with cinnamon and optional orange zest.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~230
kcal calories
2
g protein
34
g carbs
10
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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