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Puerto Rican Coconut Pudding Recipe

Puerto Rican Coconut Pudding Recipe

Tembleque, or coconut pudding, brings back so many memories of the days my family would vacation in Puerto Rico to see my relatives. It was one of my favorite things to eat—I'm sure it will become a much-loved recipe with your family, as well. —Linette Serenil, Upland, California
TOTAL TIME: Prep: 5 min. Cook: 15 min. + cooling YIELD:8 servings


  • 2/3 cup sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cans (13.66 ounces each) coconut milk
  • 1/2 teaspoon ground cinnamon


  • 1. In a small saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
  • 2. Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon. Yield: 8 servings.

Nutritional Facts

1/2 cup: 286 calories, 21g fat (18g saturated fat), 0 cholesterol, 161mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.

Reviews for Puerto Rican Coconut Pudding

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AllisonO User ID: 7446023 245574
Reviewed Mar. 17, 2016

"Absolutely delicious! My husband liked it so well, I made it twice in one day! I have never made pudding from scratch before but it couldn't be simpler, especially with only five ingredients. This pudding is thicker than the pudding you make using a store-bought mix, perhaps because of the thicker consistency of the coconut milk. The next time I make it, I think I will add some toasted flaked coconut on top. It would make a very elegant end to a special meal but is simple enough for any weeknight dinner. As an added bonus, our kitchen smells fabulous!"

beboppin247 User ID: 1050566 182280
Reviewed Oct. 10, 2012

"Very good. My mother grew up in Puerto Rico and loves this."

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