Tembleque is a traditional Puerto Rican dessert served especially for holidays. It is a velvety coconut custard sprinkled with cinnamon, almost the same flavors of coquito without the booze, and in dessert form. It is a staple in most families since it is so delicious and easy to make. If you haven’t heard of it before, you might want to try it; you won’t regret it! This is the standard recipe most households follow, some might add spices or even other flavors, but traditional tembleque is just a simple coconut custard without eggs; that’s why the cinnamon is added on top to add more flavor, but you do you. If you like it spicy, go for it and enjoy it! If you want to try it with spice, heat the milk with a cinnamon stick, two cloves, and one piece of star anise. To make it vegan substitute the milk for any alternative milk of your choice or simply use water.
Ingredients:
2 cans of coconut milk (approx 28 oz)
1 can of coconut cream (approx 15 oz), or make coconut cream (which is even better) with this easy recipe.
4 tbsp sugar
1/2 cup of cornstarch for a firmer texture or 3/4 cup if you prefer a creamy texture.
1 tbsp vanilla
1 cup of milk
pinch of salt
3 tbsp unsweetened shredded coconut (optional)
Method:
In a medium saucepan, mix all the ingredients, then cook on medium-high heat for 12- 15 minutes.
Pour the tembleque into the desired pan or container and let cool for approximately 30 minutes. Sprinkle with cinnamon on top, I also top it with shredded coconut, but that’s optional.
Cover the container and refrigerate.
Enjoy!