I live in Puerto rico and this is a local favorite. Taste just like how they make it here. I used coconut milk instead of regular milk though, and a bit less sugar. Yummy!!! Worth a try.
OK good recipe, but it should not be a pudding consistency. It should be like Jello. The name tembleque means to tremble or shake like Jello. My mother always made it for me and the joy of seeing it shake and jiggle was one of my best memories of this dessert. Not to mention how tasty it is. so if it comes out like Jello you done it right! so enjoy it and have fun it's a great dessert.
Absolutely delicious. I was afraid that I would get that jello-y texture too but I didn't. Next time I will add only 2tbsp of sugarbcaz the cream of coco that I used has the right about if sweetness. What I've learn in my many years of cooking and baking that when it comes to cornstarch not all of then thicken or react the same way. Try changing name brands to see if you get a better consistancy or try adding less cornstarch for less thickness. It's best to never stop stirring it while it's heating up, it creates unpleasant lumps. After it thickenes up put it in it's serving dish right away.
I am Puerto Rican and my mom used to make this when I was a child. I think that it was a good idea to include it on this website! Also, I agree that putting coconut in while cooking may help. Thanks for the recipe!
It was good but like jello
This was a very good pudding dessert. It did have a texture more like jello. I added about 1/4 sweetened coconut flakes to the pudding while it was cooking. I also added about a teaspoon of coconut extract. I really liked it while it was still warm and more of a pudding consistency, but the it still tasted good after it had chilled.
It's one of my favorite dessert. If you try, you will love it!
My hubby (who is Puerto Rican) says it is spot on. Even my picky 5 year old loved it.
This is good and I'll make it again, with some changes. For one, when it thickens I think it's best to remove it from the heat, not keep stirring. I had a stiff, jello-y texture; it served up like "slabs" of pudding. I also added a splash of coconut flavoring; the flavor ended up being pretty tasty, but not unlike a rice pudding without the rice.
I am Puert Rican, and I know how this is supposed to taste. It is very easy to make with this recipe, but it isn't sweet enough. Maybe 3/4 of a cup of sugar, should suffice. Also, instead of sprinkling the coconut flakes on top, try dropping them in while cooking.