One of my all-time favorite Puerto Rican desserts is tembleque – a creamy coconut milk-based custard. This dessert happens to be no-bake, gluten-free, and vegan, so not only is it super delicious, but it’s also friendly for most crowds! I also love that it’s a beautiful pink dessert with no added artificial coloring. I’ve made tembleque on our YouTube channel before (check out our original and passion fruit versions), but this time, I’m adding strawberries to the base for a fun and fruity twist. For even more convenience, I’m using frozen strawberries from the supermarket, which means you can make this tembleque all year round, even when berries aren’t in season.
Getting Started
Making strawberry tembleque is easy. First, we will add the sugar, puréed strawberries, coconut milk, vanilla, and salt to a saucepan. For the strawberries, I took a used bag of frozen ones and blended them until smooth. This puree is what gives the dessert a beautiful pink color. Mix all the ingredients together, then sieve in the cornstarch and give that a whisk. Make sure to mix in the cornstarch well until all the clumps disappear.
Adding The Cornstarch
Tembleque is simple, but ensuring the cornstarch doesn’t clump is key. Cornstarch is our thickening agent in this recipe, giving the dessert a smooth, custard-like texture. Once the cornstarch is added to the pan, I like to use a ball whisk to break up the fine powder and ensure it’s well incorporated into the mixture.
Bring the saucepan to the stove and turn the heat to medium-low. Let the mixture thicken for 10-12 minutes, constantly stirring throughout. If you don’t want the batter to boil, keep it at a consistent heat. Once the batter has thickened, it’s time to pour it into your mold. For Valentine’s Day, we used a heart-shaped silicone mold.
Filling Your Mold
I’m making my strawberry tembleque for Valentine’s Day, so I’ve got these cute little heart molds, but you can use any container or ramekin that you like. After you’ve filled in your tembleque, cover the mold with plastic wrap and leave it to sit in the fridge for at least three hours until firm (ideally, I chill the tembleque overnight).
Final Plating
After you’ve chilled your tembleque, gently release it from the mold/ramekin and serve. Garnish with extra strawberries or toasted coconut flakes, and enjoy!
PrintStrawberry Tembleque
One of my all time favorite Puerto Rican desserts is tembleque – a creamy coconut milk-based custard. This dessert happens to be no-bake, gluten-free, and vegan so not only is it super delicious, but also it’s friendly for most crowds! I’ve made tembleque on the channel before (check out our original and passion fruit versions) but this time I’m adding strawberries to the base for a fun and fruity twist.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Cuisine: Puerto Rican
Ingredients
2/3 Cup Sugar
1 Cup Puréed Strawberries (preferably frozen)
2 Cans of Coconut Milk
1 Tsp Vanilla
1 Tsp Salt
2/3 Cup Cornstarch
Instructions
1) Place all of the ingredients in a saucepan, except for the cornstarch, and mix them together.
2) Using a sieve, sift cornstarch into the mix.
3) Whisk very well until all the clumps disappear.
4) Turn the heat on to medium-low and let the mixture thicken for around 10-12 minutes, constantly stirring.
5) Pour the batter into a mold or ramekin, cover with plastic wrap, and let it set in the refrigerator for at least three hours or until firm. I recommend letting it sit overnight.
6) Garnish with strawberries or toasted coconut. Enjoy!
