One of my favorite childhood memories is when my Tia use to make Tembleque around the holidays. Tembleque is a traditional Puerto Rican coconut dessert. It gets its name from the Spanish word “tembla,” which means to shake. So, you know my family has jokes. As we would get ready to eat dessert, the only way we would get it is if… “Yup,” we would shake. For some reason we all thought it was funny, so of course as an adult I have the same sick sense of humor. I make the kids dance before they get a serving.
Who doesn’t love pudding? It’s a pudding that is thickened with cornstarch that results in a slightly firm pudding with a custard texture that has a little jiggle for your wiggle. If you have never had it, you need to try it. Attached is my Tia’s recipe.
4 cups coconut milk
1/2 cup of cornstarch
2/3 cup of sugar
1/2 teaspoon salt
1 tablespoon Grand Marnier
- Wet the inside of six 4-oz ramekin molds, set aside.
- In medium saucepan combine all ingredients except cinnamon and whisk until well combined. Place over medium-high heat. Cook, stirring constantly until mixture comes to a slow boil and is smooth and thick, about 5 minutes.
- Pour the pudding into prepared molds. Cover with plastic wrap and refrigerate until firm, at least 3 hours or overnight.
- Enjoy in the ramekin or to unmold, run a thin knife around edge. Invert mold onto serving plate. Sprinkle with cinnamon.
Remember to Shake, Shake, Shake!