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Tembleque
A wobbly coconut pudding thickened with cornflour and dusted with cinnamon, a Puerto Rican holiday favourite.
More about this recipe
- Serves
- 6
- Diet
- Vegan, Gluten-free, Dairy-free
- Ingredients
- 800 ml coconut milk
- 100 g sugar
- 60 g cornflour
- ¼ tsp salt
- 1 tsp vanilla extract
- Ground cinnamon, to dust
- Method
- Whisk the cornflour, sugar and salt into the cold coconut milk in a pan until smooth.
- Cook over medium heat, whisking constantly, for 8–10 minutes until it boils and thickens.
- Stir in the vanilla and pour into a lightly oiled mould or small dishes.
- Cool, then chill for at least 4 hours until set.
- Turn out and dust with cinnamon to serve.
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Source: Random Wonder editorial compilation from general reference knowledge (standard home-cooking recipes from around the world, written as original summaries), with proportions, cooking times, safe internal temperatures and diet labels re-checked against web references in September 2026. Last reviewed 2026-09-29.