This beautiful coconut dessert from Puerto Rico couldn’t have a more appropriate name, considering it translates to wobbly.
If you’re into your panna cotta, then you just may like this one. The only difference is that cornflour is used as a thickening agent, not gelatine.
You can generally spot them in chiller cabinets in many panaderías – either in slab form or portioned in takeaway cups to eat on the go. Simply sprinkled with powdered cinnamon, tembleque is creamy, coconutty, and a nice way to cool down for a moment from the tropical Caribbean heat.
And then comes the intense coconut flavour. Most recipes call for coconut milk, which produces a lighter texture, yet silky and firm when you take to it with a spoon. I’ve increased the richness by using coconut cream, as well. Just as refreshing, but a lot more creamy.
Traditionally you serve the pudding scattered with cinnamon, perhaps even a little toasted coconut. I’ve done all of that, with the addition of freeze dried pomegranate. I saw a bag at the grocer and couldn’t resist myself. Fresh berries would do really well here, if they’re on hand.
*Please note, hydrangea flowers are not edible and I have only used them as a garnish.