|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 57g||73%|
|Saturated Fat 51g||254%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Spanish, tembleque means wiggly or shaky. This beloved Caribbean coconut pudding is aptly named. Creamy, jiggly, and delicious, it's especially popular in Puerto Rico but has several variations in other countries. The one thing that doesn't change is the jiggly appearance, which also makes it fun to eat. Most flans like this one are traditional Christmas desserts, home-made and served during the novenas—the nine nights before Christmas Eve when family and friends come together to celebrate and eat.
Perfect for any special occasion, this simple and easy-to-make dessert calls for four ingredients and at least one hour in the fridge. If you're in a rush to make a tasty dessert, this trembling flan is the one to go for.
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1/4 teaspoon salt
- 4 cups full-fat coconut milk
- Garnish: ground cinnamon, toasted coconut flakes
Gather the ingredients.
In a saucepan, mix together the cornstarch, sugar, and salt.
Whisk in the coconut milk and simmer over medium-low heat, stirring constantly until the mixture thickens and is thoroughly cooked through, for about 6 minutes.
Remove the saucepan from the heat and pour the pudding into individual dessert cups or ramekins.
Allow the pudding to cool off a bit before placing it in the refrigerator for at least 1 hour.
Garnish with ground cinnamon and/or toasted coconut flakes before serving.
- For a firmer tembleque: Let the pudding sit in the refrigerator for 2 hours so it sets completely, or even overnight if you want to unmold it for a more elegant presentation.
- For a smoother texture: Strain the pudding before chilling to ensure it comes out perfectly silky with no clumps.
- For a finger-food dessert: Chill the tembleque in a baking dish overnight, cut into squares, and place each in a small paper candy cup.
- For the right coconut milk: Buy canned, full-fat coconut milk, available in most supermarkets. It can be purchased either sweetened or unsweetened and for this recipe, you can use either depending on your taste. Shake well before opening because it separates easily.
- For perfect roasted coconut flakes: Spread coconut flakes as evenly as possible on a baking sheet so they form a single layer. Roast at 400 F for 7 to 10 minutes, stirring them once or twice. Keep a close eye because coconut has high-fat content so it can go from golden brown to black and burnt in the blink of an eye. Remove the flakes from the sheet as soon as they're roasted to avoid overcooking.
- Use one part creamed coconut to five parts milk for a lighter version.
- Add 1 teaspoon of vanilla extract or cook one opened vanilla bean with your coconut milk and cornstarch. Remove before chilling.
- Add 1/2 teaspoon of coconut extract if you love coconut flavor.
- Toppings: Add chocolate chips or sprinkles, sliced almonds, crunchy granola, fruit compote, fresh berries, cubed mango, or caramel sauce to play with different flavors. In some countries, they add prune sauce on top and chopped prunes or raisins before chilling the tembleque to give it a chewier texture.