Puerto Rican Tembleque (Coconut Pudding)

Why you’ll love it

• Just 5 ingredients and 15 minutes of cooking.
• Naturally dairy-free, egg-free and gluten-free.
• Light and refreshing after a big meal.

Quick facts

Ingredients

• 2 cans (13.5 oz / 400 ml each) full-fat coconut milk
• 1/2 cup (120 ml) water or whole milk
• 1/2 cup (65 g) cornstarch
• 1/2 cup (100 g) sugar
• 1/4 tsp salt
• 1 cinnamon stick and 1 strip of lemon peel (optional)
• 1 tsp vanilla extract
• Ground cinnamon, to decorate

Step-by-step method

1. Prepare the mold. Lightly oil a 6-cup ring mold or 8 small cups, or rinse them with cold water.

2. Dissolve the cornstarch. In a saucepan, whisk the coconut milk, water, cornstarch, sugar and salt until completely smooth before turning on the heat. Add the cinnamon stick and lemon peel.

3. Cook and stir. Cook over medium heat, whisking constantly, for 10–15 minutes. It will suddenly thicken; keep whisking 2 more minutes, until it’s very thick and glossy like a smooth pudding.

4. Flavor. Remove from the heat, discard the cinnamon stick and lemon peel, and stir in the vanilla.

5. Mold and chill. Pour into the mold and tap it on the counter to remove air bubbles. Cool 30 minutes, then refrigerate at least 4 hours, until set.

6. Unmold and serve. Run a thin knife around the edges and invert onto a plate. Dust generously with cinnamon and serve cold.

Tips for the best result

• Use full-fat coconut milk; light versions won’t set as creamy.
• Never stop whisking: cornstarch lumps quickly if left alone.
• Cook it a couple of minutes after it thickens so it doesn’t taste starchy.

Storage

Refrigerate covered up to 4 days. Do not freeze; the texture becomes grainy.