Tembleque
Flan portoricain soyeux au lait de coco, sucre et fécule de maïs, saupoudré de cannelle.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Prepare the mould
Rinse a 1-litre mould or 6 small cups with cold water and leave them wet; this helps the tembleque come out cleanly later.
- a splash cold water
Mix cold
In a medium saucepan (about 2 litres), whisk the coconut milk, sugar, cornflour and salt together until completely smooth, before turning on the heat.
- 2 cans (800 ml) coconut milk
- 100 g sugar
- 60 g cornflour
- 1 pinch salt
✅ C'est prêt quand : mixture is completely smooth with no lumps
Cook until thick
Cook the mixture from step 2 over medium heat for 8–10 minutes, whisking constantly, until it thickens and starts to bubble. Cook 1 minute more, still whisking, then stir in the vanilla.
- 1 tsp vanilla extract
✅ C'est prêt quand : mixture coats the back of a spoon and holds its shape when dropped
Fill and chill
Pour the hot mixture into the wet mould and smooth the top. Let it rest at room temperature for about 20–30 minutes until no longer steaming; after that, refrigerate separately for at least 4 hours until fully set.
✅ C'est prêt quand : pudding is firm and no longer liquid in the centre
Turn out and serve
Run a knife around the edge, turn the pudding out onto a plate and dust generously with cinnamon. It should wobble gently, which is how it gets its name.
- 1 tsp ground cinnamon
Prepare the mould
Rinse a 1-litre mould or 6 small cups with cold water and leave them wet; this helps the tembleque come out cleanly later.
- a splash cold water
Mix cold
In a medium saucepan (about 2 litres), whisk the coconut milk, sugar, cornflour and salt together until completely smooth, before turning on the heat.
- 2 cans (800 ml) coconut milk
- 100 g sugar
- 60 g cornflour
- 1 pinch salt
✅ C'est prêt quand : mixture is completely smooth with no lumps
Cook until thick
Cook the mixture from step 2 over medium heat for 8–10 minutes, whisking constantly, until it thickens and starts to bubble. Cook 1 minute more, still whisking, then stir in the vanilla.
- 1 tsp vanilla extract
✅ C'est prêt quand : mixture coats the back of a spoon and holds its shape when dropped
Fill and chill
Pour the hot mixture into the wet mould and smooth the top. Let it rest at room temperature for about 20–30 minutes until no longer steaming; after that, refrigerate separately for at least 4 hours until fully set.
✅ C'est prêt quand : pudding is firm and no longer liquid in the centre
Turn out and serve
Run a knife around the edge, turn the pudding out onto a plate and dust generously with cinnamon. It should wobble gently, which is how it gets its name.
- 1 tsp ground cinnamon
The Story Behind the Dish
Coconut palms grow along every Puerto Rican coast, and coconut milk has long been used in the island's desserts. Tembleque, from 'temblar' (to tremble), is a classic of the Christmas season.
Traditionally it was made with freshly grated coconut squeezed by hand; today canned coconut milk makes it quick and easy.
⭐ Why It's Famous
Light, cool and pure coconut, it's the perfect ending to a heavy holiday feast.
💡 Fun Fact
Some families decorate tembleque with orange blossom water or set it in the shape of a star for Christmas.
Puerto Rico
18.47°N, -66.11°W
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