Desert – How to Make Puerto Rican Coconut Pudding (Tembleque) Recipe [Episode 116]

I am making a very traditional Puerto Rican desert, Coconut Pudding, better known as Tembleque. Very cool and refreshing, quick and easy to make.

4 cups or 945 mL Coconut Milk (make sure is not coconut cream, because cream is the already sweeten milk)
1-Orange peel
½ cup or 60 grams Corn Starch
½ teaspoon or 3 grams kosher salt
1 tablespoon 15 mL orange juice
1 Vanilla beans or 1/2 teaspoon or 3 mL Vanilla Extract
1 stick of Cinnamon
2/3 cups or 133 grams of Sugar
Cinnamon Powder for garnishing

Remove the vanilla grains from the vanilla branch
Over HIGH temperature in a bit soup pot, pour the 4 cups of coconut milk.
Add the orange peel, the salt, the cinnamon stick, the sugar, and the corn starch.
Stir constantly.
When it starts boiling; lower to medium.
Add the vanilla bean.
When it starts thickening, start removing the peel, the cinnamon stick, and the vanilla branch.
When it reaches a thick consistency, turn off the stove, and add the orange juice.
Pour it into the pan or individual serving dish.
Let it cool before placing in the refrigerator.
Remove from pan after a couple of hours in the refrigerator.
Sprinkle cinnamon powder when serving.

Link to Simple Sunday Afternoons channel:


Simple Sunday Afternoons
PO Box 34282
San Juan PR 00934-0282


Irma Pereira-Rivera says:

Looks delicious I never made tembleque, but my mom used to. You have a beautiful smile lol I guess we needed a blooper in order to see it. Abrazo de NYC

Gretel M. says:

thank you for video loved seeing ending as well.

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