Tembleque is a traditional dish served in Puerto Rico around the holiday season. It is jiggly and similar in texture to a panna cotta.


Recipe Summary

15 mins
20 mins
4 hrs 40 mins
5 hrs 15 mins
1 deep 9-inch cake pan


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.

  • Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.

  • Remove saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.

  • Remove tembleque from refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of pan in a bowl of warm water for 1 minute. Carefully separate tembleque from pan by running a thin knife around the edges. Place a serving dish on top of pan and invert tembleque onto dish; garnish with cinnamon.

Cook's Note:

An 8-cup Jell-O(R) mold ring or individual ramekins can be used in place of the cake pan, if desired.

Nutrition Facts

430 calories; protein 5g; carbohydrates 45.7g; fat 26.8g; cholesterol 10.8mg; sodium 162.5mg. Full Nutrition

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I was looking for an authentic recipe like my abuela used to make me and this was it! I followed the recipe exactly and it was wonderful! Making it today for a second time because my family devoured it the first time. Thank you for sharing:) Read More
Rating: 5 stars
I'm not very familiar with what this should taste like but I really liked it. I left out the orange blossom water only because I don't have any. I replaced the sugr with Swerve and it worked wonderfully. I chose to make these in individual cups. Thanks for the recipe. Read More