Tembleque (Puerto Rican coconut pudding)
A wobbly, silky coconut pudding scented with cinnamon, set with cornflour and chilled until cool and firm.
- Time4 hr 20
- LevelEasy
- Costabout £0.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk 150 ml of the coconut milk with the cornflour until completely smooth, with no lumps.
- 2
Pour the rest of the coconut milk into a pan with the sugar, salt, cinnamon stick and lime zest. Heat gently, stirring, until steaming but not boiling. Take out the cinnamon and zest.
- 3
Whisk in the cornflour mixture and stir constantly over a medium heat for 5 to 7 minutes until thick and glossy, like custard. Stir in the vanilla.
7 min - 4
Pour into a lightly oiled 1 litre mould or 6 small ramekins. Leave to cool for 20 minutes, then chill for at least 4 hours until firm.
240 min - 5
Run a knife round the edge and turn out onto a plate. It should wobble.
- 6
Dust with ground cinnamon and scatter with toasted coconut.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.