Get ready to transport your taste buds to a tropical paradise! Tembleque, a classic Puerto Rican dessert, has been given a flavorful twist by incorporating creamy and indulgent elements. In this article, we’ll be exploring 20 mouthwatering tembleque recipes that combine the richness of cream with the vibrancy of tropical flavors.
From coconut-infused treats to matcha green tea-based creations, each recipe is carefully crafted to delight your senses. Whether you’re a fan of sweet and fruity or rich and decadent, there’s something for everyone in this collection. So go ahead, indulge in the creamy goodness, and let the tropical vibes wash over you!
Coconut Tembleque with Cinnamon Dust
Trembleque is a classic Latin American dessert made with coconut, sweetened condensed milk, and eggs. This recipe adds an extra layer of warmth and spice by dusting the finished trembleque with cinnamon.
Ingredients:
– 1 cup shredded coconut
– 1 can (14 oz) sweetened condensed milk
– 2 large egg yolks
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– Cinnamon powder, for dusting
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine coconut, sweetened condensed milk, and egg yolks.
3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
4. Remove from heat and stir in melted butter and salt.
5. Pour into individual serving cups or a baking dish.
6. Dust with cinnamon powder before serving.
Cooking Time: 15-20 minutes
Pumpkin Spice Tembleque
Get ready to cozy up with this delicious Pumpkin Spice Tembleque, a twist on the traditional Puerto Rican dessert. This creamy pudding-like treat is infused with the warmth of pumpkin spice, perfect for a chilly fall evening.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon kosher salt
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in pumpkin puree, cinnamon, nutmeg, and ginger.
3. Let it cool slightly before whisking in melted butter.
4. Pour into individual serving cups or a large baking dish.
5. Refrigerate for at least 2 hours or overnight to allow the flavors to meld.
Cooking Time: None needed! Just chill until ready to serve.
Mango-Infused Tembleque
Discover the tropical twist on this classic Dominican dessert! This Mango-Infused Tembleque is a refreshing and flavorful treat perfect for warm weather.
Ingredients:
• 1 cup coconut milk
• 1/2 cup water
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/2 cup mango puree
• 1 tablespoon honey
• Fresh mango slices, for garnish
Instructions:
1. In a medium saucepan, combine coconut milk, water, and cornstarch. Whisk until smooth.
2. Cook over medium heat, stirring constantly, until mixture thickens (about 5-7 minutes).
3. Remove from heat; stir in salt and mango puree.
4. Allow the mixture to cool slightly before whisking in honey until dissolved.
5. Pour Tembleque into individual serving cups or a large serving dish.
6. Chill in refrigerator for at least 2 hours or overnight.
Cooking Time: 7 minutes
Yield: 4-6 servings
Garnish with fresh mango slices and serve chilled.
Chocolate Swirl Tembleque
Tremble with delight as you indulge in the rich, velvety texture and deep chocolate flavor of this decadent dessert. This unique treat is a twist on traditional tembleque, featuring a swirl of dark chocolate throughout.
Ingredients:
– 1 cup heavy cream
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon cornstarch
– 1/2 cup unsweetened cocoa powder
– 1/4 cup melted unsalted butter
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 cup dark chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine cream, sugar, and salt. Cook over medium heat, stirring occasionally, until sugar dissolves.
3. In a separate bowl, whisk together cornstarch, cocoa powder, and melted butter. Add egg yolks and vanilla extract; mix until smooth.
4. Gradually add the dry mixture to the hot cream mixture, whisking constantly.
5. Pour into a 9×13-inch baking dish and swirl in dark chocolate chips.
6. Bake for 25-30 minutes or until set.
7. Let cool before serving.
Cooking Time: 25-30 minutes
Vanilla Bean Tembleque with Berry Compote
Trembleque is a traditional Latin American dessert that’s similar to crème brûlée, but lighter and more refreshing. This recipe combines the creamy vanilla bean tembleque with a sweet and tangy berry compote for a delightful dessert.
Ingredients:
For the Tembleque:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 vanilla bean, split lengthwise
For the Berry Compote:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons granulated sugar
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Remove from heat and add the vanilla bean. Let it steep for at least 30 minutes.
4. Strain the mixture into ramekins or small baking dishes. Bake for 25-30 minutes, or until set.
5. While the tembleque is baking, combine berries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the berries have broken down and the mixture has thickened slightly.
6. Serve the warm tembleque with the berry compote spooned over the top.
Cooking Time: 30-40 minutes
Matcha Green Tea Tembleque
Combine the subtle bitterness of matcha green tea with the creamy texture of coconut milk and the sweetness of sugar, and you’ll get a unique dessert that’s both refreshing and indulgent.
Ingredients:
– 1 cup water
– 2 teaspoons matcha powder
– 1/4 cup granulated sugar
– 1 can full-fat coconut milk
– 1/2 teaspoon kosher salt
– 1 tablespoon unsalted butter, melted
– 1/2 cup unflavored gelatin
Instructions:
1. In a small bowl, whisk together the matcha powder and water until smooth.
2. In a medium saucepan, combine the sugar, coconut milk, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Remove from heat and add in the melted butter and matcha mixture. Stir to combine.
4. Sprinkle the gelatin over the surface of the mixture and let it sit for 5 minutes to soften.
5. Pour the mixture into a shallow dish or individual cups. Refrigerate until set, about 3-4 hours.
Cooking Time: 10 minutes (plus chilling time)
Pineapple-Coconut Tembleque
Experience the creamy sweetness of coconut and pineapple in this tropical take on traditional tembleque. This simple dessert is perfect for warm weather gatherings or a quick indulgence any time.
Ingredients:
– 1 cup heavy cream
– 1/2 cup shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup unsweetened pineapple juice
– 1/2 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/4 cup crushed pineapple
Instructions:
1. In a medium saucepan, combine heavy cream, shredded coconut, sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 10 minutes or until the mixture thickens slightly.
4. Remove from heat and stir in pineapple juice, vanilla extract, and crushed pineapple.
5. Pour into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours or overnight before serving.
Cooking Time: 20-25 minutes
Cardamom and Rosewater Tembleque
This traditional Indian dessert is a masterpiece of simplicity and elegance, with the warmth of cardamom and the subtlety of rosewater combining to create a truly unique flavor profile.
Ingredients:
– 1 cup coconut milk
– 1/2 cup water
– 2 tablespoons cornstarch
– 1 tablespoon sugar
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon rosewater
– Pinch of salt
Instructions:
1. In a medium saucepan, combine coconut milk, water, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. In a small bowl, whisk together cornstarch and cardamom powder. Gradually add to the coconut mixture, whisking constantly.
3. Cook for 5-7 minutes or until the mixture thickens and forms a custard-like consistency.
4. Remove from heat and stir in rosewater. Let cool slightly.
5. Pour into individual serving cups or a large serving dish. Refrigerate for at least 2 hours to set.
6. Serve chilled, garnished with toasted nuts or dried fruit if desired.
Cooking Time: 10-12 minutes
Banana Foster Tembleque
This indulgent dessert combines the classic flavors of Banana Foster with the creamy texture of tembleque, a traditional Puerto Rican coconut pudding. Rich, caramelized bananas and a hint of rum are perfectly balanced by the smoothness of coconut milk.
Ingredients:
– 4 ripe bananas, sliced
– 1/2 cup brown sugar
– 2 tablespoons butter
– 1/4 cup dark rum (optional)
– 1 cup tembleque mix (or homemade version using coconut milk and cornstarch)
– Whipped cream, for serving
Instructions:
1. In a large skillet, melt butter over medium heat. Add sliced bananas and cook until caramelized, about 2-3 minutes per side.
2. Sprinkle brown sugar evenly over the bananas and cook for an additional minute.
3. If using rum, carefully add it to the skillet and ignite (be cautious of flames).
4. In a separate saucepan, prepare tembleque according to package instructions or your homemade recipe.
5. Serve warm tembleque topped with caramelized banana mixture and whipped cream.
Cooking Time: 15-20 minutes
Lemon Zest Tembleque with Blueberry Sauce
A refreshing dessert that combines the brightness of lemon zest with the sweetness of blueberries, perfect for warm weather.
Ingredients:
– 1 cup coconut milk
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon unflavored gelatin
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup grated lemon zest
– 1 cup blueberries, fresh or frozen
Instructions:
1. In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Add the softened gelatin and lemon juice to the saucepan. Stir until the gelatin is fully dissolved.
4. Remove from heat and stir in the grated lemon zest. Pour into individual serving cups or a 9×13-inch baking dish.
5. Refrigerate for at least 4 hours or overnight until set.
6. Serve chilled, topped with fresh or frozen blueberries.
Cooking Time: 15 minutes
Spiced Chai Tembleque
Warm up with this comforting Spiced Chai Tembleque recipe, perfect for a cozy night in or as a unique dessert to impress your guests!
Ingredients:
– 1 cup water
– 2 cups milk (dairy or non-dairy)
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
– 1 tablespoon sugar
– 2 tablespoons cornstarch
– 1/4 cup heavy cream (optional)
Instructions:
1. In a medium saucepan, combine water and milk. Add cinnamon, cardamom, ginger, and cloves.
2. Bring the mixture to a simmer over medium heat, whisking occasionally.
3. Reduce heat to low and add sugar. Whisk until dissolved.
4. In a small bowl, mix cornstarch with a splash of cold water until smooth. Stir into the saucepan mixture.
5. Cook for 2-3 minutes or until the pudding thickens.
6. Remove from heat and stir in heavy cream (if using). Let cool slightly before serving.
Cooking Time: 15-20 minutes
Guava and Cream Cheese Tembleque
Tembleques are a type of traditional Puerto Rican pudding, typically made with coconut milk and flavored with sweet ingredients. This recipe takes a creative spin by adding the sweetness of guavas to the classic cream cheese tembleque.
Ingredients:
– 1 cup heavy cream
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup guava paste or jam
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine heavy cream, sugar, and salt. Heat over medium heat until sugar dissolves.
3. Remove from heat and stir in softened cream cheese until smooth.
4. Beat in eggs one at a time, followed by guava paste or jam and vanilla extract.
5. Pour mixture into 6 (1/2 cup) ramekins or cups.
6. Bake for 25-30 minutes or until edges are set and centers are slightly jiggly.
7. Remove from oven and let cool to room temperature. Refrigerate until chilled.
Cooking Time: 25-30 minutes
Almond Joy Tembleque
This creamy tembleque dessert is infused with the rich flavors of coconut and almonds, reminiscent of the classic Almond Joy candy bar. With a silky texture and subtle sweetness, this dessert is perfect for warm weather or any occasion.
Ingredients:
– 1 cup coconut milk
– 1/2 cup water
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup shredded coconut
– 1/4 cup chopped almonds
– 1 tablespoon unsalted butter, melted
– 1 tablespoon granulated sugar
Instructions:
1. In a medium saucepan, combine coconut milk, water, cornstarch, and salt. Cook over medium heat, whisking constantly, until mixture thickens (about 5 minutes).
2. Remove from heat and stir in shredded coconut, chopped almonds, melted butter, and granulated sugar.
3. Pour into individual serving cups or a large baking dish. Refrigerate for at least 4 hours or overnight to chill and set.
Cooking Time: 5 minutes
Passion Fruit Tembleque with Toasted Coconut
Trembling with excitement? This recipe combines the sweetness of passion fruit with the nutty flavor of toasted coconut, all wrapped up in a creamy tembleque. Get ready to fall in love!
Ingredients:
– 1 cup passion fruit puree
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1 tablespoon unsalted butter, melted
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine passion fruit puree, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Remove from heat and stir in toasted coconut, melted butter, and vanilla extract.
4. Pour mixture into 6 (1/2 cup) ramekins or small cups.
5. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
6. Let cool to room temperature before refrigerating for at least 2 hours or overnight.
Cooking Time: 25-30 minutes
Tiramisu-Inspired Tembleque
Inspired by the Italian classic, this Tiramisu-inspired Tembleque combines the creamy texture of coconut milk with the rich flavors of coffee and chocolate. Perfect for a unique dessert or special occasion.
Ingredients:
– 1 cup sweetened condensed milk
– 1/2 cup unsweetened shredded coconut
– 1/4 cup strong brewed coffee
– 2 tablespoons unsalted butter, melted
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
– 8 ounces heavy cream, whipped to stiff peaks
– 1/2 cup chopped dark chocolate or chocolate chips
Instructions:
1. In a large mixing bowl, combine sweetened condensed milk, shredded coconut, coffee, melted butter, vanilla extract, and salt. Mix well.
2. Fold in the whipped heavy cream until no white streaks remain.
3. Pour the mixture into individual serving cups or a large serving dish.
4. Refrigerate for at least 3 hours to allow flavors to meld.
5. Just before serving, sprinkle with chopped dark chocolate.
Cooking Time: None required! This dessert is best served chilled.
Strawberry Shortcake Tembleque
A sweet and refreshing dessert perfect for warm weather, this Strawberry Shortcake Tembleque combines the flavors of strawberries, cream, and cinnamon with a tender coconut pudding.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup sugar
– 2 tablespoons cornstarch
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/2 cup shredded coconut
– 2 large egg yolks
– 1/4 cup unsalted butter, melted
– 2 cups sliced strawberries
– Confectioners’ sugar (for dusting)
Instructions:
1. In a medium saucepan, whisk together cream, milk, sugar, cornstarch, and salt.
2. Cook over medium heat, whisking constantly, until mixture comes to a boil.
3. Reduce heat to low and simmer for 5 minutes.
4. Stir in cinnamon, coconut, and melted butter.
5. In a separate bowl, whisk together egg yolks.
6. Temper egg yolks by slowly pouring warm pudding into eggs, whisking constantly.
7. Pour tempered mixture back into saucepan and cook over low heat for an additional 2-3 minutes.
8. Allow pudding to cool to room temperature.
9. Serve chilled with sliced strawberries and dust with confectioners’ sugar.
Cooking Time: 15-20 minutes
Horchata-Style Tembleque
Tembleque is a traditional Puerto Rican dessert made with coconut milk, sweetened condensed milk, and rice flour. This horchata-style tembleque recipe puts a creamy twist on the classic treat.
Ingredients:
– 2 cups coconut milk
– 1 cup sweetened condensed milk
– 1/4 cup rice flour
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine coconut milk, sweetened condensed milk, and rice flour. Whisk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 10 minutes).
3. Remove from heat and stir in salt and vanilla extract. Let cool slightly.
4. Strain the tembleque through a fine-mesh sieve into a bowl, pressing on solids to extract as much milk as possible.
5. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 10 minutes
Prep Time: 15 minutes
Total Time: 25 minutes
Peanut Butter and Jelly Tembleque
This creamy dessert combines the comfort of peanut butter and jelly with the lightness of tembleque, a traditional Puerto Rican pudding. Perfect for warm weather or as a unique treat any time of the year.
Ingredients:
– 1 cup milk
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/4 cup grape jelly or jam
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, whisk together milk, heavy cream, sugar, cornstarch, and salt.
2. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (about 5-7 minutes).
3. Remove from heat and stir in peanut butter until smooth.
4. Fold in grape jelly or jam until well combined.
5. Pour into individual serving cups or a large serving dish.
6. Refrigerate for at least 2 hours or overnight.
7. Serve chilled, garnished with whipped cream and a sprinkle of sea salt if desired.
Cooking Time: 5-7 minutes
Caramelized Plantain Tembleque
Tembleque is a classic Puerto Rican dessert that combines the natural sweetness of plantains with creamy coconut milk. This caramelized plantain tembleque recipe adds an extra layer of flavor and texture with the rich, sticky caramelization process.
Ingredients:
– 3-4 ripe plantains
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter
– 1/2 teaspoon vanilla extract
– Pinch of ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. Peel the plantains and slice them into 1-inch thick rounds.
3. In a large skillet, melt the butter over medium heat. Add the plantain slices and cook for 5 minutes on each side, or until caramelized and golden brown.
4. Remove the plantains from the skillet and set aside.
5. In a separate saucepan, combine the heavy cream, sweetened condensed milk, salt, and vanilla extract. Heat over medium heat, stirring constantly, until the mixture simmers and thickens slightly (about 10-12 minutes).
6. Stir in the caramelized plantains and cinnamon. Pour into individual serving cups or a large baking dish.
7. Refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
Cooking Time: 30 minutes
Espresso-Infused Tembleque with Whipped Cream
This rich and creamy dessert combines the bold flavors of espresso with the traditional Puerto Rican treat, tembleque. The addition of whipped cream takes it to a whole new level.
Ingredients:
– 1 cup coconut milk
– 1/2 cup sweetened condensed milk
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 2 tablespoons espresso powder
– 1 cup heavy whipping cream
– Confectioners’ sugar (optional)
Instructions:
1. In a medium saucepan, combine coconut milk, sweetened condensed milk, and salt. Heat over low heat, stirring occasionally, until the mixture is smooth and warm.
2. Remove from heat and stir in melted butter and espresso powder. Let it steep for 10-15 minutes to allow the flavors to meld.
3. Strain the tembleque into individual serving cups or a large serving dish. Refrigerate until chilled.
4. Just before serving, whip heavy whipping cream until stiff peaks form. Dollop on top of the cooled tembleque.
5. Sprinkle with confectioners’ sugar, if desired.
Cooking Time: 15 minutes
Summary
Get ready to indulge in a tropical paradise with these 20 creamy tembleque recipes! From classic coconut and vanilla bean to unique flavors like matcha green tea and cardamom and rosewater, there’s something for everyone. Spice up your dessert game with pumpkin spice, cinnamon dust, or chocolate swirl, or go exotic with mango-infused, pineapple-coconut, or passion fruit. And don’t forget the fruity twists, like strawberry shortcake or banana foster tembleque! Whether you’re in the mood for something sweet and simple or adventurous and bold, these recipes have got you covered.