Tembleque is a pudding made from coconut milk and most closely associated with Puerto Rico, which appears to be its nation of origin. In addition to being widely served across Puerto Rico, tembleque is also popular in many other Latin American nations, and sometimes it turns up in Southeast Asian cuisine, where coconut milk is a popular ingredient. This rich dessert can be supplemented with a variety of toppings and garnishes for additional interest, and it is a snap to make at home, for cooks who want a creative dessert to pair with a Latin American meal.

The name of this pudding translates as “trembling,” and it does indeed jiggle in a way which some people find quite delightful. Typically, tembleque is unmolded for service, so that people can clearly see the distinctive jiggle, although it can also be eaten straight out of the mold. Especially tall puddings can almost appear to dance on the plate.

To make this pudding, cooks start by making a paste with half a cup of cornstarch, up to half a cup of sugar, a pinch of salt, and just enough coconut milk to get the mixture wet. Once all of the clumps of cornstarch have been smoothed, enough coconut milk is added to bring the total to five cups, and the tembleque is cooked on medium heat and stirred frequently until it thickens. Once the pudding starts to thicken up, it is stirred for another minute and then poured into an oiled mold or molds.

Most cooks like to cover their tembleque with a small piece of plastic wrap, pressed into the surface of the pudding to push all of the air out. This prevents the formation of a thick skin. Once covered, the pudding is refrigerated for least 12 hours before being turned out of the mold and served; it can keep for several days under refrigeration.

Although tembleque is quite tasty on its own, it can also be paired with tropical fruits like mango and pineapple for extra flavor. Some cooks also drizzle it with flavored syrups, creating visual interest and a more dynamic flavor. Tembleque can also be garnished with mint, chocolate, fresh berries, or whipped cream.

Caution is advised when eating tembleque. This pudding is extremely rich, thanks to the coconut milk, and the rich flavor can sneak up on you. Small portions are highly recommended, and people may want to take a break before going in for seconds, to wait and see if the pudding has filled them up.