I’m not Puerto Rican. (Shocking, I know ~ la dolce vita.) But with enough influence from those who are we decided to give this dessert a try. This elegant dessert from Puerto Rico - the name means "quivery" - is a treat for the eye as well as the taste buds….yes, I licked the pan! It’s name in English means trembling, due to its gel-like, trembling. I was so excited to try this simply because of my love of banana cream pudding and when I found the recipe I thought it sounded exactly like the recipe for banana cream pie aka coconut!
I was also craving something sweet to remind me of sunnier, childhood days of carefree times in the shade with my grandmother, so I decided to make tembleque. Tembleque is a coconut custard, and it’s extremely easy to make. It can be served in small custard dishes similar to pudding, or inverted and taken out of a mold like a panna cotta. We put ours in custard dishes so everyone can have their own little treat!
- 7 ounces cream of coconut ( approx 1/2 can)….not coconut milk!
- 2 1/2 cups milk
- 1/2 cup cornstarch
- 4 tablespoons sugar ( or to taste)
- 1 teaspoon vanilla
- ground cinnamon, and or flaked coconut
- In a double boiler combine milk and cream of coconut,corn starch, and sugar mix very well.
- Stir constantly on medium high until mixture begins to boil and gets thick. Add vanilla
- Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
- Let cool on tabletop, then refrigerate.
- Top with garnish of ground cinnamon, and or flaked coconut.