Tembleque a Puerto Rican coconut milk pudding

A few weeks ago I stumbled upon a Hispanic bakery that changed my understanding of what a delicious pudding could be.

When I think pudding, I think mostly of rice- or egg-based recipes made with milk. Rich and sweet, creamy and smooth, these puddings ooze comfort. But this bakery offered something entirely different.

Stacked in one of the shop’s refrigerated cases were small, plastic deli containers of something that resembled white butter sprinkled with cinnamon. It looked solid, far more dense than the puddings I grew up with. The baker explained that they were tembleque and she had made them just that morning.

Tembleque is a Puerto Rican pudding made from coconut milk and cornstarch. And when I dug in, I realized I had been missing something incredible. The pudding was sweet without being cloying, and thick without being chewy.

I also realized that the clean, yet rich flavors of this simple pudding made it a perfect finish to a Sunday dinner. I had to learn how to make it myself. This is not a traditional recipe. But it is inspired by what I tasted that day. And it is delicious.

Orange-cinnamon coconut pudding (tembleque)

1/2 cup plus 2 tablespoons sugar, divided

1/2 cup cornstarch

2 13 1/2-ounce cans coconut milk

Zest of 1 medium orange

Pinch salt

1 teaspoon cinnamon

In a medium saucepan, whisk together 1/2 cup of the sugar and the cornstarch. Whisk in the coconut milk, orange zest and salt, then set over medium-high heat. Whisk until simmering and thickened. Pour the pudding into a 9-by-9-inch baking dish or individual ramekins.

In a small bowl or cup, mix together the remaining 2 tablespoons of sugar with the cinnamon. Sprinkle the mixture over the pudding, then cover and refrigerate until set and completely chilled, about 2 hours.