Tembleque de puerto rico: Tembleque de Puertorriqueño | El Mejor Nido

Tembleque (Puerto Rican Coconut Pudding)

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I’ve been sharing a lot of my father’s Puerto Rican recipes lately. Food is such an important part of holiday celebrations for Puerto Ricans, and with Christmas approaching, it’s made me nostalgic for a Puerto Rican feast. A recipe that everyone loves is tembleque. Tembleque (which means “wiggly” or “to shake”) is a Puerto Rican coconut dessert (a Puerto Rican coconut pudding) that’s really popular during Christmas, but you can enjoy it any time of year. My dad’s tembleque recipe is SO good (I’ve had many friends request the recipe after he’s made it for them), yet surprisingly easy to make! If you’re wondering how to make tembleque, this method is tried, true, and muy delicioso! You can make this Puerto Rican tembleque recipe in a large size (to cut and share) or in individual portions (as pictured in today’s post). I’ve got tips for both in the recipe I’m sharing.

What you need to make this Puerto Rican tembleque recipe

To make this Puerto Rican coconut pudding, you’ll need the following:

• Saucepan
• Whisk
• 10-inch mold or individual dessert cups. I get 8 servings using 3-inch (3-ounce capacity) fluted molds (affiliate link) or a similarly sized 3-ounce ramekin. You can also do 6 slightly larger servings if you use 4-ounce ramekins.
• Plastic wrap
• ½ cup sugar
• ½ cup cornstarch
• ¼ teaspoon salt
• 4 cups coconut milk (2 13.5-ounce cans, shaken well)
• 1 teaspoon vanilla extract
• 1 pinch ground cinnamon, plus more for garnish
• Optional: Shredded coconut

How to make tembleque

To make my father’s Puerto Rican tembleque recipe, combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in the coconut milk until incorporated. Turn the burner to medium heat and add the vanilla and a pinch of cinnamon to the coconut milk mixture in the saucepan. Whisk continuously until the mixture begins to boil. Continue to boil while whisking constantly (but not too vigorously; you don’t want to whip it and add too much air) for a few more minutes until the mixture becomes very thick.

Remove from heat and pour into a 10-inch mold or individual dessert cups. I get 8 servings of this Puerto Rican coconut dessert using 3-inch (3-ounce capacity) fluted molds (affiliate link). It would also work in a similarly-sized ramekin. Or, you can get 6 slightly larger servings of tembleque if you use 4-ounce ramekins.

Shake the mold(s) and lightly drop them on the counter to release any air bubbles and allow the mixture to settle evenly. Allow the tembleque to cool to room temperature on the counter, then cover with plastic wrap and refrigerate for 4 hours (or until set – depending on the size of your molds it could be set in 3 hours or less).

Remove the Puerto Rican coconut pudding from the mold(s) by running a butter knife around the edge and inverting onto a serving dish. Sprinkle with ground cinnamon (and shredded coconut, if desired).

Here’s our family’s Puerto Rican tembleque recipe! Let me know what you think of this easy Puerto Rican coconut pudding.

Ingredients

• ½ cup sugar
• ½ cup cornstarch
• ¼ teaspoon salt
• 4 cups coconut milk
• 1 teaspoon vanilla extract
• 1 pinch ground cinnamon, plus more for garnish
• Optional: Shredded coconut, for garnish

Instructions

1. Combine the sugar, cornstarch, and salt in a saucepan. Gradually whisk in the coconut milk until incorporated.
2. Turn the burner to medium heat. Add the vanilla and a pinch of cinnamon to the coconut milk mixture in the saucepan. Whisk continuously until the mixture begins to boil. Continue to boil while whisking constantly (but not too vigorously; you don’t want to whip it and add too much air) for a few more minutes until the mixture becomes very thick.
3. Remove from heat and pour into individual dessert cups* or one 10-inch mold. Shake the mold(s) and lightly drop them on the counter to release any air bubbles and allow the mixture to settle evenly.
4. Allow to cool to room temperature on the counter. Cover with plastic wrap and refrigerate for 4 hours (or until set — depending on the size of your molds it could be set in 3 hours or less).
5. Remove from the mold(s) by running a butter knife around the edge and inverting onto a serving dish. Sprinkle with ground cinnamon (and shredded coconut, if desired).

Notes

*I get 8 servings using 3-inch (3-ounce capacity) fluted molds (it would also work in a similarly-sized ramekin). You can also get 6 slightly larger servings if made in 4-ounce ramekins.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 3 Inch Silicone Mini Fluted Mold, Set of 8

More Puerto Rican recipes like this Puerto Rican coconut pudding

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• Pernil (Puerto Rican Pork Roast)
• Arroz con Gandules (Rice with Pigeon Peas)
• Instant Pot Puerto Rican Arroz con Pollo
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• Instant Pot Estofado de Pollo (or Pollo Guisado, Puerto Rican-Style Chicken Stew) Recipe
• Instant Pot Asopao de Pollo (Puerto Rican-Style Chicken and Rice Stew
• Instant Pot Arroz con Dulce (Puerto Rican-Style Rice Pudding)
• Tembleque (Puerto Rican Coconut Pudding)
• Papa Cruz’s Flan de Coco (Puerto Rican Coconut Flan Recipe)
• Instant Pot Coconut Flan Recipe (Flan de Coco)
• Flan de Chocolate (Chocolate Flan Recipe)
• Coquito Balls (Caribbean-Style Coconut Rum Balls)
• The Best Coquito (Puerto Rican Eggnog) Recipe

Puerto Rican pudding make with just 5 ingredients!

Published: May 5, 2021 · Modified: May 18, 2021 by Vandana Chauhan. This post may contain affiliate links.

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Jump to Recipe

Tembleque is a delicious, creamy coconut pudding from Puerto Rico. Made with just 5 basic ingredients this easy dessert is vegan and gluten-free.

Tembleque

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.

I am such a big fan of Asian food that I keep on sharing Asian food recipes on my blog and completely forget about my food voyage through which I intend to explore and share vegan and vegetarian recipes from all around the world.

Today, I am trying to correct that mistake of mine by sharing an easy and delicious dessert from Puerto Rico called Tembleque.

Puerto Rican food is a rich blend of cuisines from different countries like the USA, Africa, and Spain, which have influenced it over many years. This influence makes Puerto Rican cuisine very interesting and a must-try for every foodie.

Jump to:

• What is Tembleque?
• What goes in Puerto Rican Tembleque?
• How to make?
• Recipe tips and tricks
• Variation suggestions
• Step by step photo instructions
• More easy vegan desserts from around the world
• Recipe

What is Tembleque?

As I mentioned above, Tembleque is a vegan coconut pudding from Puerto Rico. Tembleque is a Spanish word which means wiggly.

It’s one of the most popular desserts in the country.

Though originally from Puerto Rico, slightly different versions of this Caribbean dessert can also be found in other countries like Brazilian Manjar branco.

What goes in Puerto Rican Tembleque?

Ingredients required to make Tembleque

To make Tembleque you need only 5 ingredients:

1. Coconut milk: Canned or fresh
2. Corn starch
3. Sugar: White, brown, or coconut sugar all are fine. But if you want your tembleque to be white in color, use white sugar.
4. Salt: Don’t skip it. Salt doesn’t make tembleque salty but balances the sweetness of sugar and coconut milk which will enhance the taste of this dessert.
5. Ground cinnamon: You can also ground nutmeg in addition to cinnamon.

How to make?

Tembleque recipe is one of the easiest dessert recipes that I have ever tried. To make it, you just need to follow the steps below:

1. Pour the coconut milk into a cooking pot. Add corn starch, sugar, salt. Whisk until everything nicely gets mixed.
2. Put the pot on a stove and start cooking while continuously stirring the mixture. Cook until the mixture starts simmering. After that, you can take occasional breaks from stirring. But don’t leave the mixture unattended and keep on stirring the mixture after every 2-3 minutes break. Once the mixture gets a custard-like thick and smooth consistency, switch off the gas. Allow the mixture to reach room temperature.
3. Rinse the pudding molds with water and equally distribute the mixture into them.
4. Gently tap the molds and then cover with either plastic film or lids and put in the fridge for 4-5 hours.
5. Once the pudding gets set, take out the molds, release the side with the help of a knife then flip it over a plate. Tap the base of the mold and gently lift it so that the pudding gets released.
6. Sprinkle some ground cinnamon and enjoy!

Puerto Rican coconut pudding-Tembleque

Recipe tips and tricks

• Don’t skip the process of rinsing the molds from inside. Wet molds make the de-molding process easier.
• For a healthier version of Tembleque, you can also use brown sugar or coconut sugar but then the color of Tembleque will change.
• With the amount of sugar mentioned in the recipe, use unsweetened coconut milk. You can also adjust the amount of sugar to match your sweetness preference.
• Though the process of unmolding this Caribbean coconut pudding is very easy if you want to make it easier use silicone molds. Or, if you want to completely avoid the unmolding process, set Tembleque in the bowls you are planning to serve it into and then serve without unmolding.

Variation suggestions

I have shared the most basic and common recipe of Tembleque. If you want to make it fancier, you can try the following variations:

• Add vanilla extract to make Tembleque even more delicious.
• Add 2 teaspoons of rose water and green cardamom powder to the mixture and garnish tembleque with rose petals to make rose tembleque. You can also add rose syrup.
• Create your own version of fruit tembleque like mango tembleque by adding a few tablespoons of fruit purée to the mixture and then garnishing with chopped fruits.
• For a refreshing citrus taste, add lemon or orange juice and zest to tembleque.
• If you love coffee, add brewed coffee to the tembleque mixture and garnish it with powdered coffee and cocoa powder.

Step by step photo instructions

Steps to make TemblequeSteps to make Puerto Rican TemblequeTembleque-vegan coconut pudding

More easy vegan desserts from around the world

Looking for more easy vegan dessert recipes from around the world? Don’t miss checking the following links:

1. Chocolate Banana spring roll (Pisang Cokelat)
2. Sweet potato dumplings
3. Chocolate chip banana bread
4. Easy peach cobbler

If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.

Recipe

• Pudding molds

• Refrigerator

• Whisker

• 2 cans unsweetened coconut milk 400 ml each
• ½ cup sugar
• ½ cup corn starch
• ½ teaspoon salt
• Cinnamon powder for garnishing

• Put milk and cornstarch in a pot and mix well until it’s lump free.

• Add sugar and salt. Mix and put the pot on the stove. Keep on stirring and cook until the mixture starts simmering. After that, you can take small breaks from stirring and can stir after every 2-3 minutes. Cook until the mixture gets a custard-like consistency. It will take around 10-12 minutes.

• Switch off the gas and let the mixture reach room temperature.

• Rinse pudding molds with water to make them wet from inside. Putting the mixture in damp molds will make de-molding easy. Put the pudding mixture in damp molds, gently tap. Cover the molds with plastic wrap or lids and keep them in the fridge (not freezer) for 4-5 hours.

• After 5 hours, take the molds out of the fridge, release the side of the pudding with the help of a knife then flip it over a plate. Tap the base of the mold and gently lift it so that the pudding gets released. Sprinkle some ground cinnamon and enjoy!

1. Use full-fat unsweetened coconut milk to make tembleque. 
2. You may adjust the amount of sugar to match your taste.
3. Don’t stop stirring the mixture while cooking otherwise lumps will get formed in it.
4. Sprinkle some toasted coconut flakes or mango to make a slightly fancy tembleque.
5. More detailed recipe tips and tricks are given in the post above. Please follow them to make this recipe.

Calories: 412kcal | Carbohydrates: 34g | Protein: 3g | Fat: 32g | Saturated Fat: 28g | Sodium: 215mg | Potassium: 351mg | Fiber: 3g | Sugar: 21g | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg

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There is an Orthodox church in the capital of Puerto Rico

The temple huddles in the chapel of the huge Catholic Cathedral of St. Clement on the central avenue of San Juan

Like a lamp, the fire of the Orthodox faith glimmers in Puerto Rico — on the very edge of the New World in the Church of St. Spiridon in San Juan.

The temple huddles in the chapel of the huge Catholic Cathedral of St. Clement on the central avenue of the capital of the island state, which has the status of «freely associated» with the United States. The Orthodox community does not have its own premises, and it is essentially forced to «take a corner» on rather burdensome conditions, both spiritually and materially, from the dominant Roman Catholic Church in Latin America. nine0003

«Our parish is small,» says Protopresbyter Petr. «Up to 50 people gather for Easter. They are Russians, Ukrainians, Romanians, Bulgarians, Greeks, Serbs. There are several newly converted Puerto Ricans.» According to parishioners, the Russian community of San Juan has about 40 people.

Father Peter himself is from Orthodox Albanians, and the rector of the church, Archimandrite Andrei, is from Montenegro. They have been pastoral in San Juan since 1997, and before that, together they created one of the new parishes in Australia. nine0003

Now St. Spiridonievsky parish belongs to the Greek Orthodox Church. However, the priests, according to Father Peter, are somewhat burdened by this, since Russian church traditions and rituals are closer to them — from the liturgy to the calendar. Therefore, several times over the past two years they have turned to the hierarchs of the Russian Orthodox Church with a request to accept them into its bosom. It seems that nothing particularly hinders this, but there are no real shifts yet.

«We don’t need anything from the Russian church but prayerful and spiritual support,» says Father Peter. nine0003

The community has been trying to rent a piece of land for its church for several years, ever since it was «asked» from the former building, which belonged to the Franciscan monks. The reason for this was the conversion to Orthodoxy of a Puerto Rican woman who married a Romanian. “The secular authorities of the city have assured many times that they are ready to give us land, but they do not want to act contrary to the will of the local Catholic bishop,” Father Peter shares his worries. we, like them, would not be left without land. Otherwise, the parish is small, and politicians have no reason to reckon with us.» nine0003

Services in St. Spyridonievskaya Church are held almost simultaneously in several languages ​​- English, Old Church Slavonic, Greek. Prayers are read in Romanian. However, only one — «Our Father» — also jokes in Spanish. With this exception, the worship and distribution of Orthodox literature in Spanish is prohibited by the Catholic authorities under the threat of eviction.

The Orthodox community also experiences some other harassment. For example, during periods of major church holidays coinciding in time with Catholic ones, she cannot perform «parallel» prayers. The priests are not even happy that this turns into a forced economy: since they have to pay $ 50 for each service to the owners of the cathedral, impressive sums accumulate for such a small parish during the holidays. nine0003

However, the archimandrite and the protopresbyter do not allow themselves to become discouraged. They are more disturbed, for example, by the fact that in the capital of the neighboring Dominican Republic, Santo Domingo, there is only one Orthodox confessor for a community of about 40 Russian families, and even one of the Ukrainian schismatics. Trusting in the infinite mercy of God, the priests of the Holy Spirit Church take care of their flock and wait for news from Moscow.

sports porn

Ratha-yatra in Puerto Rico: nothing will stop devotional service! nine0001

When Category 4 Hurricane Maria struck Puerto Rico on September 20, 2017, Gurabo, the only ISKCON temple in the United States, was completely destroyed. The roof, porch and porch were torn off, the temple was flooded, equipment was damaged. For almost a year after that, the devotees had no electricity or running water, and it was difficult to get food and gas.

Pictured above: Kirtan of the Vaishnavas of Puerto Rico. The audience is delighted with the delicious prasadam

However, two months after the storm, they held a small Ratha Yatra festival for the public, the fourth in a row. Then there was no stage — only two small tents. But they chanted the holy name and distributed prasadam.

For their fifth annual Ratha Yatra, the Puerto Rican devotees wanted to do something bigger and better for Srila Prabhupada and their gurus. And so they held a major Ratha Yatra in the capital city of San Juan on December 30, broadcasting the Hare Krishna mahamantra and introducing Lord Jagannath to thousands of people. nine0003

Gurabo Temple President Arisudana das believes that this accomplishment is further confirmation of Srila Prabhupada’s often stated assertion that «devotional service cannot be stopped by any material obstacles.» / From a lecture in Montreal on August 3, 1968 /

«Nothing can stop the spread of Krishna Consciousness, not even hurricanes,» smiles Arisudana.

Vaisnavas from the Dominican Republic, Alachua, Orlando, Philadelphia, Dallas and North Carolina came to help with the Ratha Yatra. Madhuha Das from the Festival of India donated tents and billboards about Srila Prabhupada and the Bhagavad Gita, and he came with his team to help set up the tents and the stage. nine0003

The Ratha Yatra procession makes its way through the streets of the Old City in San Juan

The Ratha Yatra parade began at 2 pm, when the devotees pulled the chariot of Lord Jagannatha, Baladeva and Subhadra through the streets of Old San Juan, beautiful 500-year-old colonial Spanish settlement that appeared here 500 years ago.

Because the area is full of tourists and shoppers, thousands of people have seen the Lord. Many came up to pull the Chariot or join the devotees in singing and dancing. All handed out packets of sweet almonds were offered by Gurabsky Sri-Sri Krishna-Balarama — the first Deities of Krishna and Balarama established on the American continent. nine0003

“There were more people than in all previous years – it was our best Ratha Yatra,” Arisudana emphasizes.

Returning to the docks of the cruise ships, on the First Pier, the Vaishnavas decorated the stage and set up bright tents for the «Festival of India». Thanks to the power of prasadam, the Port Authority provided free space for devotees for the first time.

During the procession, Prabhupada’s books and prasadam were distributed in the tents, and kirtan was played from the stage.

Pier Festival of India

At 4 pm, when Lord Jagannath’s chariot arrived at the First Pier, the program was charged with new powerful energy, the singing became purposeful, and the Kathak dance and the moving drama of how a person by becoming Krishna conscious can change life for the better. The celebrations continued until 8 pm.

“Interestingly, all the performances on stage were performed by local devotees,” notes Arisudana. “Despite the fact that our community is small, many of our devotees have a creative streak.” nine0003

The devotees of Puerto Rico intend to hold the Ratha Yatra in San Juan every year and make this festival better and wider each time.

Although they are all still in the process of rebuilding their temple, which should become a solid structure that can withstand further hurricanes, the Ratha Yatra instilled in the Vaishnavas a positive attitude to the power of devotional service.

“At this Ratha Yatra, thousands upon thousands of people were able to hear the Holy Name, see Lord Jagannath and see Srila Prabhupada,” says Arisudana. “And every person who saw us stopped, looked and felt the value of what was happening.” nine0003

“The people of San Juan have adopted the Chariot Festival as an annual festival,” adds the Vaishnav. “And now they are always waiting for a new meeting with him.”

Your servant MADHAVA SMULLEN

Puerto Rico Rathayatra Shows That Nothing Can Stop Devotional Service

By: Madhava Smullen for ISKCON News on Jan. 21, 2019

When the category 4 Hurricane Maria struck Puerto Rico on September 20th, 2017, the U.S. territory’s only ISKCON temple, in Gurabo, was almost completely destroyed. The roof, veranda and porch were ripped off, the temple flooded, and equipment broken. For nearly a year after, devotees did not have electricity or running water, and groceries and gas were hard to come by.

Yet two months after the hurricane, they put on a small Rathayatra festival for the public, their fourth. There was no stage and only two small tents. But they sang the Holy Name and distributed prasad. nine0003

For their fifth annual Rathayatra, Puerto Rico devotees wanted to do something bigger and better for Srila Prabhupada and their gurus. So on December 30th, they held a major Rathayatra in the capital city of San Juan, broadcasting the Hare Krishna maha-mantra and bringing Lord Jagannath to thousands of people.

Gurabo temple president Arisudana Das feels that the achievement is another confirmation of Srila Prabhupada’s oft-made statement that “devotional service cannot be checked by any material impediment. ” (Lecture, Montreal, August 3, 1968)

“Nothing can stop the spreading of Krishna consciousness – even hurricanes,” Arisudana says, smiling.

Devotees from the Dominican Republic, Alachua, Orlando, Philadelphia, Dallas and North Carolina came to assist with the Rathayatra. Madhuha Das of Festival of India donated tents and display panels about Srila Prabhupada and the Bhavad-gita, and came himself with his team to help set up the tents and stage.

The Rathayatra parade began at 2pm, with devotees pulling Lord Jagannath, Baladeva and Subhadra on Their chariot through the streets of Old San Juan, a beautiful 500-year-old colonial Spanish settlement. nine0003

As the area was packed with tourists and shoppers, thousands of people saw the Lord. Many came to help pull the chariot or join the devotees in chanting and dancing. All received packets of sweet almonds offered to Gurabo’s Sri Sri Krishna Balarama – the first Krishna Balarama Deities installed in the continent of America.

“There were more people than in all previous years – this was our best Rathayatra yet,” says Arisudana.

Back at the cruise ship docks, a stage and brightly colored Festival of India tents adorned Pier One. Thanks to the power of prasadam, the Port Authority had given devotees the venue for free for the first time. nine0003

While the procession was going on, prasadam and Prabhupada’s books were distributed from the tents, and kirtan rang out on the stage.

At 4pm, when Lord Jagannath’s chariot arrived at Pier One, the program amped up, with more elaborate singing and dancing on the stage, kathak dance, and a moving drama about how becoming Krishna conscious can change one’s life for the better. The festivities continued on until 8pm.

“Interestingly all the stage performances were by local devotees,” says Arisudana. “Even though we are a small community, many of our devotees have an aptitude for being artistic.” nine0003

Puerto Rico devotees aim to continue holding Rathayatra in San Juan every year, and to make it bigger and better every time.