Tembleuqe Puerto Rican coconut pudding is a quick and easy dessert.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Mari's Cooking | 2022-04-22 23:51:40 |  14,382 Views |
Puerto Rican Tembleque || Coconut Custard — Mari's Cooking
This thickened not-too-sweet coconut dessert is scented with cinnamon and has a subtle hint of lime. Tembleque (tehm-BLEH-kay) from the Spanish temblar meaning “to shake” perfectly describes this wobbly coconut dessert. Poured into a mold and shaped it’s similar in texture to Jello. (Although we call it pudding which I know makes no sense.)
You can make this simple cinnamon coconut custard in about 20 minutes. Simply let it cool for a few hours and enjoy it as a snack a special treat or an afternoon pick-me-up.
Since I truly believe my late Abuela Leria is reading this from the afterlife fresh-squeezed coconut milk from an actual coconut is the best kind of milk to use in tembleque. But since we’re all busy people and coconuts don’t always fall from the trees in our neighborhoods canned coconut milk is the next best thing. Sorry Grandma.
