Recipe

Tembleque (Puerto Rican Coconut Pudding)

A creamy, cinnamon-dusted coconut pudding that sets in the fridge into a soft wobble and clean slices.

By Matt Campbell

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4.8

A white ceramic plate holding a neat slice of tembleque coconut pudding dusted with cinnamon, with a small spoon on a linen napkin on a warm kitchen table

Tembleque is the dessert I make when I want something that feels special but asks almost nothing of me. It is Puerto Rico’s classic coconut pudding, chilled until it sets into that signature tremble, then finished with a snowfall of cinnamon. The vibe is creamy, cool, and quietly dramatic when you cut a clean slice and it does a tiny jiggle like it knows it looks good.

This version keeps the ingredient list friendly and the steps crystal clear. You do not need eggs, gelatin, or an oven. Just a pot, a whisk, and the self control to let it chill long enough to set. Taste it after it thickens and you have cooked off the raw starch. You are in charge here.

Cans of coconut milk, a bowl of cornstarch, sugar, cinnamon sticks, vanilla extract, and a pinch bowl of salt arranged on a clean kitchen counter in soft natural light

Why It Works

Silky texture with a clean slice: Cornstarch gives you a smooth pudding that sets firmly enough to unmold, but still wobbles. Use 1/3 cup for softer wobble, or 1/2 cup for extra-firm slices.
Big coconut flavor without fuss: Coconut milk does the heavy lifting, and a pinch of salt keeps it from tasting flat.
No bake, make ahead: Tembleque is better after a long chill, so it is perfect for prepping the night before.
Easy to customize: Go classic with cinnamon, or add lime zest, toasted coconut, or a little rum for grown-up energy.

Pairs Well With

Storage Tips

Refrigerate: Cover the dish or individual portions tightly and chill for up to 4 days. Tembleque can weep a little over time. It is still tasty, just not quite as pristine.

Keep it smooth: Press plastic wrap directly against the surface to prevent a skin from forming.

Freezing: I do not recommend freezing. Cornstarch-thickened puddings tend to separate and get watery when thawed.

Common Questions

What does tembleque mean?

Tembleque comes from temblar, meaning “to tremble” or “to shake.” It is a nod to that wobbly, set pudding texture.

How firm is this version?

As written, it is designed to unmold cleanly and slice neatly, with a noticeable wobble. If you want a softer, more spoonable set, use the lower cornstarch option in the ingredient list.

Can I use light coconut milk?

You can, but expect a lighter coconut flavor and a softer set (less fat, more water). If you need it to unmold and slice, consider using the higher cornstarch option. Otherwise, lean into the softer pudding vibe and serve it in cups.

Why is my tembleque runny?

Usually one of three things happened: the mixture did not boil long enough, the cornstarch was not fully dissolved before heating, or it did not chill long enough. Make sure you reach a gentle boil and cook until the pudding is glossy and thick, then chill at least 4 hours, ideally overnight.

Why is my tembleque lumpy?

Cornstarch can clump if it hits heat too fast. Always whisk the cornstarch into cold coconut milk first, then heat. If you still get lumps, strain the hot pudding through a fine-mesh sieve before pouring into the mold.

Do I have to unmold it?

Nope. You can set it in a serving dish and scoop it like pudding. Unmolding just gives you that classic slice-and-wiggle moment.

Can I make it dairy free and gluten free?

It is naturally dairy free and gluten free as written. Just double check your cornstarch labeling if you are cooking for someone with sensitivities.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan (2 to 3 quart)
Whisk
Measuring cups and spoons
Rubber spatula
Fine-mesh sieve (optional but helpful)
8-inch round pan, loaf pan, or 6 to 8 ramekins (about a 1.5 to 2 quart capacity)

I love desserts that act fancy with the lowest possible effort, and tembleque is basically the patron saint of that. The first time I made it, I kept poking the surface like a child with a science project, waiting for the jiggle to happen. When it finally set, I unmolded it a little too confidently and it slid out with that perfect wobble that makes you feel like you did something impressive, even though you mostly just whisked and waited. That is my kind of kitchen magic.