Tembleque puerto rico: Tembleque — Coconut Pudding

Tembleque — Coconut Pudding




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Tembleque, which means «wiggly,» is a creamy coconut pudding that’s famous throughout Puerto Rico. Featuring GOYA® Coconut Milk, our Tembleque recipe makes a rich, cool coconut-flavored dessert that comes together in minutes! Simply cook the pudding, chill in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal.

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Ingredients

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Directions

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Step 1

In medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.

Step 2

Pour into six 4-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.

Step 3

To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired.

 


Evenly-Toasted Coconut

Toasted, shredded coconut makes a deliciously sweet and crunchy topping for all types of desserts, like tembleque, ice cream and more. To toast shredded coconut, heat a toaster oven or conventional oven to 400°F. Spread coconut evenly on sheet pan in a single layer. Cook, stirring occasionally, until coconut turns golden brown and crisp, 7-10 minutes. *Note: The high fat content in coconut can make the shredded pieces go from golden brown to black and charred in minutes. Once the coconut turns light golden brown, remove the pan from the oven and immediately remove the coconut from the hot pan: This will prevent the pan’s residual heat from over-cooking the coconut.

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Recipe Reviews

Jasmine Quiles


I made this for an office heritage potluck and my coworkers loved it. I used a bit more sugar than the recipe calls for but overall it was a success. I added cinnamon, sugar and sweetened coconut shavings to the top. People emailed me to ask for the recipe! Thanks Goya!


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Tembleque — Coconut Pudding

Jasmine Quiles

I made this for an office heritage potluck and my coworkers loved it. I used a bit more sugar than the recipe calls for but overall it was a success. I added cinnamon, sugar and sweetened coconut shavings to the top. People emailed me to ask for the recipe! Thanks Goya!

Taonex Perez Medina

Excelente receta, la hicimos hoy desde Texas. Esperemos q nos salga. Desde niño Goya ha sido parte de muchos recuerdos lindos. Extrañando PUR.

Migdalia DeLeon

Like is said si es Goya tiene Q Ser Bueno I don’t buy no other products if is not Goya The Best.

Ada Oyola

Esa receta es excelente, muy buena.

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Tembleque (Puerto Rican Coconut Pudding) Recipe

Simple desserts are sometimes best. Puerto Rican Coconut Pudding, or tembleque, is a simple dessert made from ingredients you probably have on hand – coconut milk, sugar, and cornstarch. You can dress it up with lime, orange, or cinnamon. It only takes 20 minutes of hands-on time!

By

Marta Rivera

Marta Rivera

Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years. She is the author of Taste & See Cooks: Recipes to Inspire, Equip and Enjoy.

Learn about Simply Recipes’
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Updated February 06, 2022

Marta Rivera

This thickened not-to-sweet coconut dessert is scented with cinnamon and the subtle undertone of lime. Tembleque (tehm-BLEH-kay), from the Spanish temblar, which means “to shake,” describes this wiggly coconut dessert to a tee. It’s poured into a mold and shaped. It’s similar in texture to Jello. (Even though we consider it a pudding, which I know doesn’t make any sense.)

You can make this simple cinnamon-flavored coconut custard in about 20 minutes. Just let it chill for a few hours and enjoy it as a snack, a special treat or a mid-day pick-me-up.

Marta Rivera

The Best Coconut Milk for Tembleque

Because I truly believe that my late Abuela Leria is reading this from beyond the grave, freshly extracted coconut milk from a real coconut is the best type of milk to use in tembleque. However, because we are all busy people and coconuts don’t always fall out of the trees in our neighborhoods, canned, full-fat coconut milk is the next best option. Sorry, Grandma.

Canned coconut milks are available in abundance, but because tembleque is supposed to be as white in appearance as possible, it’s best to use a coconut milk with the least number of additives in it. While I haven’t researched this theory in depth, my personal experience is that the more additives and preservatives the coconut milk contains, the greyer in color it is.

Thai Kitchen’s coconut milk is the closest to fresh coconut milk, in my opinion, so that’s what I prefer to use.

You’ll find that most canned coconut milks (especially the organic ones) need to be stirred before using. If yours has a layer of viscous liquid underneath a thick cap of white coconut fat, whisk the two together before pouring it into the sugar mixture.

Most important: Use full-fat coconut milk. Light coconut milk won’t give your tembleque the same body or mouthfeel that you’re looking for. The watery stuff in the refrigerated section should also be avoided for the same reason.

The Best Molds for Tembleque

Tembleque can be poured into large molds for sharing, but if you’re a non-sharer, like me, individual molds for hoarding this pudding all to yourself are better.

  • If I plan to serve tembleque to a crowd, and I know we’ll demolish it one sitting, I pour the hot mixture into a large decorative bundt pan. This pan is my favorite.
  • When I’m serving tembleque to my family, I use these smaller, individual molds. The smaller molds accommodate our varied dessert-eating schedules without exposing the cut tembleque to the cold, refrigerated air.

Don’t feel like fussing with the unmolding process? Don’t! Eat it straight from the pan – YOLO, right?!?

Switching up the size of the mold is no biggie, but I prefer to use metal molds because the dessert chills faster. If you don’t have access to individual molds, you can also use a regular bundt pan or cake pan! Just refrigerate it for five to six hours, or until firm.

Marta Rivera

When Is Coconut Pudding Ready?

Tembleque is ready to be unmolded when the custard feels slightly firm and springy when pressed with your fingers. The mold should feel very cold to the touch as well. Both are signs that the custard is completely chilled and has set up properly.

Tips and Tricks for Unmolding Tembleque

When it’s time for the big reveal, the inverted tembleque should emit a “SCHLOOP!” sound when it releases onto a plate. That glorious sound will let you know your custard is ready to be “ooh’d and ahh’d” over.

Here are a few tricks to make sure the tembleque unmolds easily:

  • Rinse the inside of the mold in cold water before pouring the warm tembleque custard into it. This thin layer of moisture creates a tasteless barrier between the mold and the custard that will assist with unmolding after the tembleque has firmed up.
  • When the custard is properly set up, gently pulling the custard from the mold with your fingertips (recommended if you’ve used a decorative mold) or running a thin knife between the tembleque and the mold will loosen it further.

Marta Rivera

Troubleshooting Tembleque

Why didn’t my tembleque set up? What went wrong?

Tembleque is thickened with cornstarch, which is a very forgiving thickener. If, for some reason, an excess of water gets whisked into the custard as it cooks, it will inhibit the thickening. This may also happen if you’ve purposely added more sugar than is called for to the mixture.

THE SOLUTION: Create a slurry of equal parts cold water and cornstarch (one tablespoon of water to one tablespoon of cornstarch) and slowly whisk it into the cooking custard. Allow the tembleque to cook until it thickens.

What if I can’t get them out of the molds?

If you find your molds aren’t releasing within a minute of inverting them, we can fix that.

THE SOLUTION: Flip them back over and set them in a shallow dish partially filled with hot water for five to ten minutes. The heat from the water will warm the mold and release the tembleque.

If some, by some crazy twist of fate, the tembleque still won’t schloop from the mold, just take a spoon to it, eat it straight from the mold, and call it day.

Marta Rivera

Suggestions, Swaps, and Substitutions

  • Swap out the coconut milk: If you don’t enjoy a strong coconut flavor, you can replace one can of coconut milk with one can of evaporated milk. Or replace all the coconut milk with evaporated milk.
  • Swap the sugar: A caramel flavor can be mimicked by using brown sugar instead of white sugar.
  • Swap the citrus: I used lime peel in this recipe, but you can use any type of citrus peel.
  • Use an extract: One of the original tembleque recipes, written by Carmen Aboy de Valldejuli (she’s basically the Julia Child of Puerto Rican cooking), uses orange blossom water. You can go the original route and stir in orange blossom water instead of the vanilla extract. In fact, there’s also a whole host of extracts that can be used in place of the vanilla.

How to Decorate Tembleque

I stick to the basic decoration when it comes to prettifying my tembleque:

  • Dust with ground cinnamon
  • Sprinkle with toasted, sweetened coconut flakes
  • Or, do what I do, and sprinkle BOTH over it!

Marta Rivera

Can You Make Tembleque Ahead of Time?

Yes! In fact, you should make it at least four hours in advance of unmolding because tembleque needs time to chill and develop its trademark jiggle. Tembleque will keep in its mold refrigerated, overnight (or up to 12 hours).

Beyond that, it’s best if you unmold it and cover with a layer of plastic wrap. If you find you have leftover custard, wrap it snugly in plastic wrap to keep it from becoming gummy and hard.

More Custard Recipes

  • Creamy Chai-Spiced Vegan Rice Pudding
  • Vegan Chocolate Pudding
  • Rose Petal Flan
  • Tapioca Pudding
  • Panna Cotta with Summer Berries

Watch This Tembleque Recipe

Prep Time
10 mins

Cook Time
10 mins

Total Time
20 mins

Servings
8 servings

Tembleque is a molded dessert similar to jello in texture, but not nearly as sweet. If you prefer a sweeter dessert feel free to add 1 to 2 additional tablespoons of sugar.

  • 2/3 cup granulated sugar

  • 1/2 cup cornstarch

  • 1/4 teaspoon ground cinnamon

  • Pinch salt

  • 2 (13.5-ounce) cans full-fat coconut milk

  • 1 1/2 teaspoons vanilla extract

  • 1 (3-inch) peel of lime, optional

  • 1 cinnamon stick, optional

To garnish:

  • 1/2 cup sweetened coconut flakes, toasted

  • 1 teaspoon ground cinnamon

  1. Whisk together dry ingredients:

    In a large, heavy-bottom pot (preferably one with sloping sides) whisk together the sugar, cornstarch, ground cinnamon, and salt. You are doing this in a cold pot off heat.

  2. Gradually add the coconut milk:

    Gradually whisk one can of coconut milk and vanilla into the sugar. This will smooth out the sugar and cornstarch mixture and prevent any clumps. Once a thick, lump-free paste has been created, whisk in the remaining coconut milk.

    Marta Rivera

  3. Add the lime and cinnamon stick:

    Add the lime peel and cinnamon stick.

  4. Cook the tembleque:

    Place the pot over medium heat. Whisk frequently while bringing the mixture up to a simmer. Once small bubbles form on the edges of the pan, begin whisking constantly, but not vigorously. If you whisk too aggressively, it will cause too much air to incorporate into the tembleque, which will create bubbles in the final molded dessert.

    Ultimately, you will cook the tembleque on medium for 5-10 minutes, or until the whisk leaves behind a ribbon when lifted from the pot.

    Remove the pot from the heat. Fish out and discard the lime peel and cinnamon stick and allow the tembleque to cool slightly while you rinse the mold(s).

    Marta Rivera

  5. Rinse the molds:

    Pour cold water into your mold and swish it around, kind of like you’re washing dishes and rinsing the soap from it.

    Marta Rivera

  6. Fill your molds:

    Shake any excess water out of the molds, but don’t dry them. Fill each mold using a ladle or spoon. If you’re using individual molds spoon a cup of the hot liquid into each mold. If you’re making dessert for a crowd, pour all of the custard into a large 10-inch mold.

    Marta Rivera

  7. Release the air bubbles:

    Gently tap the bottom of the mold against the countertop to release any bubbles trapped in the custard.

  8. Chill the tembleque:

    Press a layer of plastic wrap onto the surface of the tembleque and refrigerate until completely chilled. This may take anywhere from two to four hours depending on the size of your molds.

    Marta Rivera

  9. Carefully unmold and garnish:

    Gently pull the custard from the mold with your fingertip or run a thin, sharp knife between the tembleque and the mold. Invert the mold over a plate and allow gravity to release the custard from the mold.

    Marta Rivera

  10. Garnish and serve:

    Sprinkle the tembleque with toasted coconut flakes and ground cinnamon. Store the unmolded tembleque in an air-tight container or covered in plastic wrap (touching the custard) in the fridge.

In San Germán, Puerto Rico, a cross was consecrated at the construction site of the Church of the Annunciation of the Blessed Virgin / News / Patriarchy.ru

Vicar of the Eastern American Diocese of the Russian Church Abroad, Bishop Nikolai of Manhattan, arrived on the island of Puerto Rico. The bishop was met by the rector of the mission of St. John of the Ladder in the city of San Germán, Archpriest Gregory Giustiniano.

Vladyka Nikolai delivered to the island the relic of the Russian Diaspora — the Kursk-Root Icon of the Mother of God. Accompanying the vicar of the Eastern American Diocese on the trip was Archpriest Peter Jackson, Dean of the Hispanic Mission, and Protodeacon Sergius Arlievsky, cleric of the Dormition Convent Novo Diveevo (Nanuet, New York).

On August 8, Bishop Nikolai celebrated the Divine Liturgy in the chapel of the mission of St. John of the Ladder. The bishop was co-served by Archpriest Gregory Giustiniano, Archpriest Peter Jackson, Protodeacon Sergius of Arlievsky, and Deacon Seraphim Giustiniano.

A cleric of the Patriarchate of Antioch serving in Puerto Rico, Archpriest George Eldar, prayed in the church. The liturgical hymns were performed by the parish choir under the direction of the cleric of the mission, Hierodeacon Daniel (Giustiniano). The Divine Liturgy was celebrated in Spanish, English and Church Slavonic.

At the end of the service, a religious procession took place to the construction site of the Church of the Annunciation of the Most Holy Theotokos. Bishop Nicholas consecrated the mortgage cross made by the parishioners.

Then a festive reception with traditional Puerto Rican dishes was organized on the territory of the parish. An engineer and an architect hired by the parish presented the various stages of designing the future church.

Archpriest Gregory Giustiniano spoke about the history of the mission, as well as plans for the future, noting in particular: “The first Divine Liturgy celebrated in the city of San Germán, Puerto Rico, took place on Sunday August 9, 2009. The Orthodox mission of St. John of the Ladder intends to carry out its missionary service not only in this particular city, but, with God’s help, on the entire island.

“A work of this magnitude will necessarily require a home base which, if built on a solid foundation, will ensure consistency and maturity in missionary work. The Orthodox Mission of St. John of the Ladder is our home base, where we hope to train translators, choir leaders, catechists and local clergy who are well acquainted with the theology and traditions of the Church. To this end, the new temple that we are striving to build will be dedicated to Our Lady Theotokos, the feast of Her Annunciation. The current mission chapel is a small space that has served us very well for 12 years, but every Sunday it gets smaller for us. The new church will be the first Orthodox church built in Puerto Rico,” Father Gregory added.

On August 9, Bishop Nicholas and his entourage brought the Kursk-Root Icon of the Mother of God back to New York.

According to the website of the Eastern American Diocese


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Puerto Rico: unvaccinated priests will not be able to serve

After the video message of Pope Francis on vaccination as an act of love, the bishops of Latin America publish a number of documents urging and obliging Catholics to be vaccinated.

Olga Sakun — Vatican City

From September 15 in Puerto Rico, only priests and deacons vaccinated against COVID-19 will be able to serve the liturgy: this prescription is contained in the new pastoral guide published by the local episcopal conference. In the document, the hierarchs call vaccination a moral duty and quote Pope Francis, who in his recent video message defines it as an «act of love.» As for unvaccinated believers, they will be able to take part in the Holy Mass in the temple, but only in a place specially designated for them. Unvaccinated faithful are advised to temporarily refrain from participating in any other community activities.

The new regulations have been released following a government decision requiring civil servants and employees of private enterprises to be vaccinated. The Bishops of Puerto Rico explain that the new rules they have developed «do not contradict the teachings of the Church, as well as the statements and actions of the Pope in relation to vaccination against COVID-19.» Bishops have gone even further than the government: while the authorities provide for the possibility of withholding vaccination on religious grounds, provided that religious primates certify under oath the existence of such justifications, according to the document of the episcopate, Catholic priests, deacons and pastoral staff are prohibited from giving such confirmations, since, according to In the opinion of the bishops, there is no doctrinal basis for not vaccinating.

The Puerto Rico Bishops’ Conference calls it outrageous that anti-vaccinationists are manipulating Catholic doctrine. For those who believe that compulsory vaccination violates the freedom of the individual, the following answer is given in the pastoral manual: this freedom is never absolute, but it is «limited by the principle of the common good. »

Regarding some citizens’ doubts about the safety of new vaccines, the document recalls that regulator-approved vaccines for the US and Puerto Rico are «safe and reliable.» “They are not perfect and do not provide 100% protection against infection,” the hierarchs add and clarify that no vaccine provides a full guarantee of protection. All this is the rationale for “vaccination as an ethical duty,” say the bishops of Puerto Rico, where about 202,000 people have become infected with the coronavirus and more than 2,800 have died since the start of the pandemic.

Colombian Bishops also published a message to the People of God the other day, urging everyone to get vaccinated against COVID-19. According to the document, there are no ethical issues related to the development and production of vaccines, however, it is argued that for a believer, any vaccine available is morally acceptable.

«We call on all faithful Catholics who have not yet done so, under the guidance of their own physician, to approach the decision to vaccinate responsibly and help others to do the same,» write the Bishops of Colombia.

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