No-Bake Puerto Rican Coconut Tembleque with Toasted Coconut and Lime

Whisk together the coconut milk, cornstarch, sugar, and salt in a saucepan until the cornstarch fully dissolves with no lumps.

Serves 6

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup cornstarch
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 stick cinnamon
• Zest of 1 lime
• 1/3 cup unsweetened coconut flakes, toasted
• Ground cinnamon, for dusting
• Lime wedges, for serving

Instructions

1. Whisk together the coconut milk, cornstarch, sugar, and salt in a saucepan until the cornstarch fully dissolves with no lumps.
2. Add the cinnamon stick and set the pan over medium heat, whisking constantly.
3. Cook, whisking without stopping, for 8 to 10 minutes until the mixture thickens to a glossy, pudding-like custard that coats the whisk.
4. Remove from the heat, discard the cinnamon stick, and stir in the vanilla and half the lime zest.
5. Lightly rinse six ramekins or a shallow mold with cold water so the tembleque releases cleanly later.
6. Pour the hot custard into the molds, smoothing the tops, and let cool for 20 minutes at room temperature.
7. Cover and refrigerate for at least 4 hours, or until fully set and jiggly, which is where the name tembleque, meaning wobbly, comes from.
8. Unmold onto plates, dust with ground cinnamon, and top with toasted coconut flakes and the remaining lime zest, serving with lime wedges.
9. Tembleque is Puerto Rico's shimmering coconut pudding, a fixture of Christmas and summer celebrations alike, prized for the way it quivers on the spoon. Made entirely on the stovetop and set in the fridge, it needs no oven at all, making it the perfect tropical, no-bake finale for a hot island evening, with a bright hit of lime keeping the coconut from turning too rich.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 3g
• Fat: 20g
• Carbohydrates: 27g
• Fiber: 2g
• Sugar: 18g
• Sodium: 120mg