Tembleque (Puerto Rican Coconut Pudding)

DessertMake-aheadCoconut MilkPudding

Simple desserts are sometimes best. Puerto Rican Coconut Pudding, or tembleque, is a simple dessert made from ingredients you probably have on hand – coconut milk, sugar, and cornstarch. You can dress it up with lime, orange, or cinnamon. It only takes 20 minutes of hands-on time!

Photography Credit: Marta Rivera

This thickened not-to-sweet coconut dessert is scented with cinnamon and the subtle undertone of lime. Tembleque (tehm-BLEH-kay), from the Spanish temblar, which means “to shake,” describes this wiggly coconut dessert to a tee. It’s poured into a mold and shaped. It’s similar in texture to Jello. (Even though we consider it a pudding, which I know doesn’t make any sense.)

You can make this simple cinnamon-flavored coconut custard in about 20 minutes. Just let it chill for a few hours and enjoy it as a snack, a special treat or a mid-day pick-me-up.

Side view of a coral plate with Puerto Rican panna cotta in the shape of a bundt pan. Ground cinnamon is sprinkled on top. A small white bowl of toasted shredded coconut is behing the plate, as well as a striped dish towel. To the left of the toasted coconut is a light yellow plate with another panna cotta in partial view.

Our Favorite Videos


Because I truly believe that my late Abuela Leria is reading this from beyond the grave, freshly extracted coconut milk from a real coconut is the best type of milk to use in tembleque. However, because we are all busy people and coconuts don’t always fall out of the trees in our neighborhoods, canned, full-fat coconut milk is the next best option. Sorry, Grandma.

Canned coconut milks are available in abundance, but because tembleque is supposed to be as white in appearance as possible, it’s best to use a coconut milk with the least number of additives in it. While I haven’t researched this theory in depth, my personal experience is that the more additives and preservatives the coconut milk contains, the greyer in color it is.

Thai Kitchen’s coconut milk is the closest to fresh coconut milk, in my opinion, so that’s what I prefer to use.

You’ll find that most canned coconut milks (especially the organic ones) need to be stirred before using. If yours has a layer of viscous liquid underneath a thick cap of white coconut fat, whisk the two together before pouring it into the sugar mixture.

Most important: Use full-fat coconut milk. Light coconut milk won’t give your tembleque the same body or mouthfeel that you’re looking for. The watery stuff in the refrigerated section should also be avoided for the same reason.


Tembleque can be poured into large molds for sharing, but if you’re a non-sharer, like me, individual molds for hoarding this pudding all to yourself are better.

  • If I plan to serve tembleque to a crowd, and I know we’ll demolish it one sitting, I pour the hot mixture into a large decorative bundt pan. This pan is my favorite.
  • When I’m serving tembleque to my family, I use these smaller, individual molds. The smaller molds accommodate our varied dessert-eating schedules without exposing the cut tembleque to the cold, refrigerated air.

Don’t feel like fussing with the unmolding process? Don’t! Eat it straight from the pan – YOLO, right?!?

Switching up the size of the mold is no biggie, but I prefer to use metal molds because the dessert chills faster. If you don’t have access to individual molds, you can also use a regular bundt pan or cake pan! Just refrigerate it for five to six hours, or until firm.

Vertical photo of two plates with coconut pudding and gold forks. The coconut pudding is coated in ground cinnamon. The lower plate is light yellow and the plate in the upper right is coral. A small container of toasted shredded coconut is to the left of the coral plate. A striped dish cloth is underneath the coconut.


Tembleque is ready to be unmolded when the custard feels slightly firm and springy when pressed with your fingers. The mold should feel very cold to the touch as well. Both are signs that the custard is completely chilled and has set up properly.


When it’s time for the big reveal, the inverted tembleque should emit a “SCHLOOP!” sound when it releases onto a plate. That glorious sound will let you know your custard is ready to be “ooh’d and ahh’d” over.

Here are a few tricks to make sure the tembleque unmolds easily:

  • Rinse the inside of the mold in cold water before pouring the warm tembleque custard into it. This thin layer of moisture creates a tasteless barrier between the mold and the custard that will assist with unmolding after the tembleque has firmed up.
  • When the custard is properly set up, gently pulling the custard from the mold with your fingertips (recommended if you’ve used a decorative mold) or running a thin knife between the tembleque and the mold will loosen it further.

Homemade bundt shaped templeque is on a coral plate with a gold spoon set on the left side. The tembleque has toasted, shredded coconut mounded in the center and a section of the pudding is missing. Behind the plate is a striped dish towel, small white container and yellowl plate all in partial view.


Why didn’t my tembleque set up? What went wrong?

Tembleque is thickened with cornstarch, which is a very forgiving thickener. If, for some reason, an excess of water gets whisked into the custard as it cooks, it will inhibit the thickening. This may also happen if you’ve purposely added more sugar than is called for to the mixture.

THE SOLUTION: Create a slurry of equal parts cold water and cornstarch (one tablespoon of water to one tablespoon of cornstarch) and slowly whisk it into the cooking custard. Allow the tembleque to cook until it thickens.

What if I can’t get them out of the molds?

If you find your molds aren’t releasing within a minute of inverting them, we can fix that.

THE SOLUTION: Flip them back over and set them in a shallow dish partially filled with hot water for five to ten minutes. The heat from the water will warm the mold and release the tembleque.

If some, by some crazy twist of fate, the tembleque still won’t schloop from the mold, just take a spoon to it, eat it straight from the mold, and call it day.

Side view of a glass milk jar with coconut milk insdie. A whole lime and a glass jar of cinnamon sticks are to the right of the milk. Behind the milk are two small glass containters with white ingredients inside.


  • Swap out the coconut milk: If you don’t enjoy a strong coconut flavor, you can replace one can of coconut milk with one can of evaporated milk. Or replace all the coconut milk with evaporated milk.
  • Swap the sugar: A caramel flavor can be mimicked by using brown sugar instead of white sugar.
  • Swap the citrus: I used lime peel in this recipe, but you can use any type of citrus peel.
  • Use an extract: One of the original tembleque recipes, written by Carmen Aboy de Valldejuli (she’s basically the Julia Child of Puerto Rican cooking), uses orange blossom water. You can go the original route and stir in orange blossom water instead of the vanilla extract. In fact, there’s also a whole host of extracts that can be used in place of the vanilla.


I stick to the basic decoration when it comes to prettifying my tembleque:

  • Dust with ground cinnamon
  • Sprinkle with toasted, sweetened coconut flakes
  • Or, do what I do, and sprinkle BOTH over it!


Yes! In fact, you should make it at least four hours in advance of unmolding because tembleque needs time to chill and develop its trademark jiggle. Tembleque will keep in its mold refrigerated, overnight (or up to 12 hours).

Beyond that, it’s best if you unmold it and cover with a layer of plastic wrap. If you find you have leftover custard, wrap it snugly in plastic wrap to keep it from becoming gummy and hard.


Tembleque (Puerto Rican Coconut Pudding) Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Chill time: 2-4 hours
  • Yield: 4 (4 1/2-ounce individual molds) or 8 servings (from a 10” mold)

Tembleque is a molded dessert similar to jello in texture, but not nearly as sweet. If you prefer a sweeter dessert feel free to add 1 to 2 additional tablespoons of sugar.


  • 2/3 cup granulated sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 2 (13.5 ounce) cans full-fat coconut milk
  • 1 1/2 teaspoons vanilla extract
  • 3-inch peel of lime, optional
  • 1 cinnamon stick, optional

To garnish:

  • 1/2 cup sweetened coconut flakes, toasted
  • 1 teaspoon ground cinnamon

Special equipment:


1 Whisk together dry ingredients: In a large, heavy-bottom pot (preferably one with sloping sides) whisk together the sugar, cornstarch, ground cinnamon, and salt. You are doing this in a cold pot off heat.

2 Gradually add the coconut milk: Gradually whisk one can of coconut milk and vanilla into the sugar. This will smooth out the sugar and cornstarch mixture and prevent any clumps. Once a thick, lump-free paste has been created, whisk in the remaining coconut milk.

Dry ingredients for this pantry dessert are in a large stock pot. Coconut milk is being poured into the pot.

3 Add the lime and cinnamon stick: Add the lime peel and cinnamon stick.

4 Cook the tembleque: Place the pot over medium heat. Whisk frequently while bringing the mixture up to a simmer. Once small bubbles form on the edges of the pan, begin whisking constantly, but not vigorously. If you whisk too aggressively, it will cause too much air to incorporate into the tembleque, which will create bubbles in the final molded dessert.

Ultimately, you will cook the tembleque on medium for 5-10 minutes, or until the whisk leaves behind a ribbon when lifted from the pot.

Remove the pot from the heat. Fish out and discard the lime peel and cinnamon stick and allow the tembleque to cool slightly while you rinse the mold(s).

A metal pan has easy templeque inside and a whisk is coated in the mixture and lifted above the pan.

5 Rinse the molds: Pour cold water into your mold and swish it around, kind of like you’re washing dishes and rinsing the soap from it.

Individual teal bundt pans are on a baking sheet. Cold water is at the bottom of the mold and being swished around.

6 Fill your molds: Shake any excess water out of the molds, but don’t dry them. Fill each mold using a ladle or spoon. If you’re using individual molds spoon a cup of the hot liquid into each mold. If you’re making dessert for a crowd, pour all of the custard into a large 10-inch mold.

Homemade tembleque is being scooped into four teal molds that are set on a baking sheet. A soup ladle is pouring the pudding into the mold on the top left.

7 Release the air bubbles: Gently tap the bottom of the mold against the countertop to release any bubbles trapped in the custard.

8 Chill the tembleque: Press a layer of plastic wrap onto the surface of the tembleque and refrigerate until completely chilled. This may take anywhere from two to four hours depending on the size of your molds.

Four teal molds are filled with Puerto Rican Panna Cotta and set on a baking sheet. Plastic wrap covers the molds and a hand is pressing down on the top right mold.

9 Carefully unmold and garnish: Gently pull the custard from the mold with your fingertip or run a thin, sharp knife between the tembleque and the mold. Invert the mold over a plate and allow gravity to release the custard from the mold.

Four teal molds with the best coconut pudding inside. A knife is running around the edge to help unmold the pudding. Three others are on a baking tray.

10 Garnish and serve: Sprinkle the tembleque with toasted coconut flakes and ground cinnamon. Store the unmolded tembleque in an air-tight container or covered in plastic wrap (touching the custard) in the fridge.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Marta Rivera

Marta Rivera is trained chef with over 20 years in the culinary field and the blogger behind Sense & Edibility. She graduated from the Baltimore International Culinary College with degrees in Culinary Arts and Classical Pastries. Her cookbook is Taste and See Cooks.

More from Marta

5 Comments / Reviews

No ImageTembleque (Puerto Rican Coconut Pudding)

Did you make it? Rate it!

  1. Ana

    It brings back memories of my mom making this. I just made it & its chilling in fridge. Thank you


  2. Christine Serrentino

    Sounds great. Can you substitute the corn starch with instant tapioca?

    Show Replies (1)
  3. Karen

    This sounds wonderful! I have a fancy silicon mold I use in my pressure cooker, do you think it would work?

    Show Replies (1)
Homemade bundt shaped templeque is on a coral plate with a gold spoon set to the left. The tembleque has toasted, shredded coconut mounded in the center. Behind the plate is a striped dish towel, small white container and yellowl plate all in partial view.Tembleque (Puerto Rican Coconut Pudding)