Horchata is a milky rice beverage, and this coconut variation is influenced by Mexican cuisine. To transform this drink into a tropical concoction, add rum!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 4-ounce servings |
Ingredients
- 2 (14 ounce) cans coconut milk
- ¾ cup sugar
- ¼ teaspoon kosher salt
- ½ cup cornstarch
- 1 pinch ground cinnamon
Instructions
- Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
- Pour into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon.
Reviews
I have been making this recipe for quire sometime during christmas time. The tembleque always comes out perfect! Thanks fir sharing!
Simple and delicious! If you have a sweet tooth maybe add just an extra tablespoon of sugar.
No changes just kept the recipe going thanks again
I make maizena frequently in my household. I’ve learned by trial and error the best way to make maizena is to leave the slurry mix of milk with the maizena on the side and wait for the milk to come to an almost full boil then pour it in and using a whisk, stir vigorously to break up any lumps. When you mix it all together, you run a chance of creating lumps bc the heat won’t be distributed all throughout the milk. Before anyone says it’s different than making tembleque, it’s really not. Tembleque is firmer bc more of the maizena is used. Use less, it creates a creamy custard made for like breakfast.
Was easy to make and I love my tembleque warm or cold. So Mom and I had a little bit of it while it was warm and now waiting for it to chill and eat away on the chilled part. My Mom who is 83 was born in Puerto Rico and grew up eating tembleque and really enjoyed a taste of the island.
This literally brought tears to my eyes with the first taste (still hot) because it reminded me of my childhood so much! This is a perfect recipe as far as I can tell. Thanks for sharing!
This is by far the best Tembleque I’ve had. As a proud Puerto Rican woman who enjoys and appreciates the foods of our culture, there is absolutely no room for negative reviews for this recipe. Thank you for sharing.
Next time, I will tweak it and maybe use coconut cream too. The coconut milk doesn’t have much flavor. Plus I used the unsweetened one, so I am sure that made a difference in flavor. I might throw in some vanilla too.
I’ve made this many times. It’s perfect for last-minute gatherings. It’s inexpensive, GF (though not corn-free), and easy to adjust the recipe for the expected crowd. I have made this many times and will make it again.
I made a double batch for my sons birthday party and used 8 oz canning jars to make 12 individual portions, it was fabulous and his Vegan girlfriend was able to enjoy as well
I love this app!
Made it. Very simple and easy recipe to make. Made no adjustments to the original recipe and everyone I served it to loved it. This a simple recipe and you can build on it by adding strawberries, or any other creative ideas you may want to try.
To the person who said this was a custard and not a pudding, you are wrong, it’s not a custard. Look up what a pudding and custard is. Also “tembleque” does not mean earthquake, that would be “templor de tierra”. A “tembleque” is a wiggle, a jiggle or a shake. It’s a verb that describes a “wiggly” movement. -From a Puerto Rican, living in PR.
I followed the recipe exactly the first time and it was okay. The second time I made it, I increased the sugar to 1 cup and it was perfect.
It turned perfect
Tembleque is a coconut custard not pudding and means earthquake not “wiggly”. This was delicious and very Puerto Rican.
Followed directions exactly and it turned out so good!
Made in a few minutes with just a few ingredients and soooo good!!!
I halved the recipe because I only had one can. Really great! Tastes awesome! My cats were cutely scared by it when I let them smell, so bonus! Thanks!
Doubled this for a work party. Came out beautifully. Made explicitly as directed and have 0 complaints. Light subtle taste. Lightly sweet. What I wish I had done differently is choose a more decorative mold. I was worried that it would not come out cleanly if I used an ornate, decorative mold but this came out so cleanly and easily that I think it would’ve set up beautifully in any mold and been prettier and more impressive for my work party. I served alongside a mango, pineapple, banana coconut fruit salad and the whole thing felt very light and tropical. 1 last thing to note; covering it with saran wrap when it’s hot caused condensation to form, so when I went to flip the tembleque out it had accumulated a little water that I poured off before flipping onto a plate. So make sure you drain the water off of it before flipping out so it’s not sitting in a sad puddle of water or allow to cool before covering with saran wrap and refrigerating. Thank you for this recipe, next time I might try the addition of a little bit of almond extract and see what that does for this already perfect as-is recipe.
Easy and delicious. I’ll definitely make it again