This recipe called for a teaspoon of vanilla and a pinch of salt. But I was busy making Bryan a drink at the same time and totally forgot it.

Did it need it? Fuck no!

It tasted OMG amazing.

How do I know? I was bad an pretty much licked not only the spoon but also the saucepan thinking the whole time, “Why didn’t Mumika make this when I was growing up?!?!” The woman pretty much denied me my delicious Puerto Rican heritage cuisine wise.

Tembleque, which I like to pronounce wrong, is typically made during Christmas time. There isn’t really much on the history of tembleque. However, is called tembleque because it “trembles” or jiggles. In reality, it is a hybrid of Jell-O and custard. It has the consistency of Jell-O but tastes more like a custard.

It’s pretty awesome.



3 1/2 cups of coconut milk
1/2 cup of sugar
1/2 cup of coconut water
1/2 cup of cornstarch


Mix everything together on medium high heat .

Stir into you get a creamy consistency . It will also thicken a bit.

Pour into a glass mold.

Wait until it’s room temperature and refrigerate 6 to 24 hours.

Dust with cinnamon before serving.


This is amazing.

It’s like arroz con dulce but without the rice.

The texture might be weird for those with texture issues. Actually, they might not even touch it. It’s the whole jiggles like Jell-O but is actually custard thing.

Bryan was not happy about the texture.

It’s creamy, it’s coconut-y, it’s custardy. The perfect coconut custard.

Add the cinnamon on top and all the flavors elevate in Puerto Rican awesomeness creating a Christmas party with live music in my mouth. You know what I’m talking about – the three meal services, three bands and a DJ, and an open bar Christmas party in the mountains somewhere.



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