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Tembleque Puerto Rican Coconut Pudding


"My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding."
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3 h 15 m servings 395 cals
Original recipe yields 6 servings (6 4-ounce servings)

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  1. Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
  2. Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
  3. Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.

Nutrition Facts

Per Serving: 395 calories; 27.9 g fat; 38.5 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 98 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 19
  1. 21 Ratings

Most helpful positive review

This is totally delicious. More of a custard than pudding. So easy to make with so few ingredients. Highly recommend this recipe. Thanks for sharing it.

Most helpful critical review

Kosher salt is not part of the Puerto Rican cuisine.

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Most positive
Least positive

This is totally delicious. More of a custard than pudding. So easy to make with so few ingredients. Highly recommend this recipe. Thanks for sharing it.

I'm not sure how this is supposed to taste... This was my first time, but it came out pretty swell. Not to sweet, not too light. It reminded me of a pudding. While it tasted good, I didn't real...

This is such a fantastic desert! I had not eaten tembleque since I was a child, and this desert took me right to my childhood summers in Puerto Rico. I was concerned while making it, because m...

I made this recipe for Thanksgiving and it was delicious! Everyone loved it :-) I'm about to make it again just because ??

really easy to make its the waiting for it to cool down that is the hard part

So delicious! My Husband is Puerto Rican and he loved this! So did his Mommy.

Fantastic, easy and vegan. I served it with small cubes of mango, pineapple and banana and I couldn't get enough! I used one big bowl as the mold and everyone enjoyed it, including company. I'll...

I followed this recipe exactly and it came out perfect! If you've never eaten tembleque before, you might find the texture takes some getting used to, but the flavor is incredible. Can't wait to...

Made a double batch of this. Added 1 tsp of almond extract. Covered in in Hersey chocolate syrup(instead of cinnamon) and left shredded coconut on the side( let people add that if they want). Al...