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Tembleque (Puerto Rican Pudding)

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“Time does not include chilling.”

Ingredients Nutrition


  1. Place 3 1/2 cups milk in a saucepan and heat to medium.
  2. Cook, stirring occasionally, until small bubbles appear on the sides.
  3. Combine in a bowl with the 2 cups coconut and stir to blend.
  4. Cover and let sit for 20 minutes. Place in a blender (use batches if necessary) and whiz for 10-20 seconds.
  5. Strain, pressing to extract as much liquid as possible.
  6. Measure the liquid and add enough milk to make a total of 3 1/2 cups.
  7. Whisk the cornstarch with 1/2 cup milk. Place the coconut milk in a heavy bottom saucepan over medium-low heat and gradually whisk in the cornstarch mixture.
  8. Stir in the salt and sugar. Increase the heat to medium-high and cook, stirring constantly, until the mixture thickens.
  9. Reduce heat to medium and continue to cook, stirring, for another 5 minutes.
  10. Stir in the cinnamon or orange blossom water and turn off heat.
  11. Rinse 8 custard cups, but don't dry them. Pour the mixture into the custard cups. Cool, then chill. This can be done up to two days in advance.
  12. Just before serving, toast the 2 tbsp coconut in a small, dry skillet over medium heat, shaking and stirring until it browns. Sprinkle over the tops of the tembleque and serve.

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