Name: Tembleque Vegan Pudding
Prep time: 10 min
Cook time: 10 min
Total time: PT-487843H51M24S
Cuisine: Puerto Rican
Ingredients: 2 cups coconut milk (480 mL), fresh or canned; 1 cup sugar (200 g); ½ teaspoon salt; 3 sticks cinnamon; ½ cup cornstarch (60 g); ½ cup water (120 mL); Cinnamon, to serve; Star anise, to serve

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Tembleque, a creamy coconut pudding, is a delicious and popular dessert in Puerto Rican cuisine. This vegan version combines the richness of coconut milk with the warm flavors of cinnamon and star anise. It’s smooth, sweet, and the perfect way to satisfy your sweet tooth without compromising on flavor or texture.

Why You’ll Love This Recipe

Tembleque is incredibly easy to make and only requires a few simple ingredients, yet it results in a decadent dessert that’s bursting with flavor. The coconut milk provides a rich, velvety base, while the cinnamon adds a comforting warmth. This vegan pudding is naturally dairy-free, making it an excellent option for those with dietary restrictions. It’s also a great make-ahead treat that’s perfect for sharing with friends and family on special occasions or any time you’re craving something indulgent.

Ingredients

2 cups coconut milk (480 mL), fresh or canned
1 cup sugar (200 g)
½ teaspoon salt
3 sticks cinnamon
½ cup cornstarch (60 g)
½ cup water (120 mL)
Cinnamon, to serve
Star anise, to serve

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a saucepan over medium-high heat, combine the coconut milk, sugar, salt, and cinnamon sticks. Stir the mixture with a hand mixer until the sugar and salt dissolve, and let it come to a slight boil.
While waiting for the coconut milk to boil, add the cornstarch and water to a cup or glass with a lid. Stir or whisk well until the cornstarch is fully dissolved, and the mixture is smooth without lumps. It should resemble a watery milkshake.
Once the coconut milk starts to boil, remove the cinnamon sticks. Reduce the heat to low.
Add the cornstarch-water mixture to the saucepan, beating constantly with a whisk or hand mixer. Continue to beat until the mixture thickens into a creamy but still liquid consistency.
Remove the saucepan from the heat and immediately pour the pudding mixture into your preferred mold(s). Use a flexible spatula to scrape the pudding out of the pan.
Allow the mixture to cool to room temperature, or until the mold is comfortable to touch. Then, refrigerate for at least 3 hours or until set.
To serve, gently flip the tembleque onto a serving plate. Sprinkle with ground cinnamon and decorate with a star anise for an elegant touch.

Servings and Timing

Servings: 8
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 3 hours and 20 minutes (including refrigeration)

Variations

Add vanilla: For extra flavor, add a teaspoon of vanilla extract to the coconut milk mixture before boiling.
Tropical twist: Garnish with shredded coconut or fresh tropical fruits like mango for a refreshing twist.
Different spices: You can swap the cinnamon for nutmeg or add a pinch of ginger for a spicy note.

Storage/Reheating

Storage: Store tembleque in an airtight container in the refrigerator for up to 5 days.
Reheating: Tembleque is traditionally served chilled and doesn’t need to be reheated. However, you can let it sit at room temperature for a few minutes before serving if you prefer.

FAQs

Can I make tembleque ahead of time?

Yes, tembleque is an excellent make-ahead dessert. After cooling it to room temperature, refrigerate it for at least 3 hours or overnight to allow it to set properly.

Can I use a different type of milk?

While coconut milk is traditional, you can substitute it with other plant-based milks such as almond, oat, or cashew milk. However, the flavor and texture may slightly change.

Is this recipe gluten-free?

Yes, this vegan Tembleque pudding is naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I make this recipe without cinnamon?

Yes, you can omit the cinnamon or replace it with other spices such as nutmeg or cardamom for a different flavor.

How do I know when tembleque is ready to serve?

Tembleque is ready to serve when it has cooled and set in the refrigerator. It should have a smooth, firm texture, and be easy to flip out of the mold.

Can I use powdered sugar instead of granulated sugar?

Yes, you can use powdered sugar, but you may need to adjust the quantity slightly, as powdered sugar is finer and denser than granulated sugar.

Can I make this recipe sweeter?

If you like your desserts extra sweet, feel free to add more sugar to taste. Just be sure to stir well so it dissolves completely.

Can I serve tembleque in individual cups instead of a large mold?

Yes, serving tembleque in individual portions is a great idea! Just divide the pudding mixture evenly into small cups or molds before refrigerating.

What can I serve with tembleque?

Tembleque is delicious on its own, but it can also be paired with fresh fruit, a dollop of whipped coconut cream, or a drizzle of chocolate sauce for an extra treat.

Can I freeze tembleque?

While tembleque can be frozen, the texture may change slightly once thawed. It’s best enjoyed fresh or stored in the refrigerator for the best results.

Conclusion

Tembleque Vegan Pudding is a creamy, coconut-infused dessert that’s sure to please everyone, whether they follow a vegan diet or not. This recipe offers the perfect balance of sweetness and spice, with a velvety texture that’s simply irresistible. Easy to make and easy to enjoy, it’s the ideal dessert for any occasion.