Tembleque (Puerto Rican)

From: http://www.tastingpuertorico.com/tembleque

Tembleque Recipe

This is the Puerto Rican Christmas Cake. It has the consistency of Flan, but no eggs.  It is a completely vegan recipe. And it’s so yum. Enjoy!


  • 2 cans (13.5 oz. each) Coconut Milk (Goya Brand)
  • ¾ cup sugar
  • ½ cup corn starch
  • ¼ tsp. salt
  • Toasted coconut (optional for garnish)
  • Ground cinnamon (for garnish)


  1. In saucepan over medium-high heat, combine 1.5 cans of the coconut milk with sugar and salt, stirring occasionally until the mixture starts to boil
  2. In a separate bowl dissolve the cornstarch with the remaining 0.5 can of Coconut milk, making sure that the cornstarch has no lumps
  3. Add this cornstarch and coconut mixture to the pan and stir until the mixture starts to thicken (about 5 mins)
  4. Next pour through a strainer(optional) into individual serving dishes or one large bowl then cover to prevent a thick skin from forming on the top as the dessert cools.Allow to cool and place into the refrigerator for at least 2-3 hours or longer
  5. If you are using individual serving dishes, sprinkle the top of the tembleque with ground cinnamon before serving
  6. If you have used a large bowl, then run a thin knife around the edge of the pudding, carefully invert the bowl onto a serving plate. Sprinkle the top with ground cinnamon before serving

Chi Chi Dango Hawaiian Mochi


1 box mochiko flour (1 pound glutinous rice flour)
2 1/2 c white sugar
1 tsp baking powder
2 c water
1 tsp vanilla extract
1 can coconut milk (14 oz)
1/4 tsp red food coloring
1 1/2 tsp potato starch (or tapioca starch or corn starch)


  1. Preheat oven to 350 F.
  2. Greast 9 x 13 pyrex.
  3. Mix rice flour, sugar and baking powder in bowl 1.
  4. Mix water, vanilla, coconut milk, and red food coloring in bowl 2.
  5. Add bowl 1 contents to bowl 2.
  6. Pour into pyrex pan.
  7. Cover the pan with aluminum foil and bake for 1 hour. (It will not look done. But it is.)
  8. Let cool completely.
  9. Turn the pan of mochi onto a clean surface that has been covered with the potato starch.
  10. Cut the mochi into bite size pieces with a plastic knife (so it does not stick).
  11. Roll around in the potato starch.
  12. Box up and enjoy! (I place pieces in cupcake cups for individual consumption.
  13. Enjoy!


NOTE: These do not freeze well. These also do not fridge well. They spoil easily because of the coconut milk. Recipe cannot be halved and cannot be doubled, it does not work well. This recipe should be made EXACTLY as it is written.


Coconut Pecan Cupcakes with Chocolate Ganache

from Martha Stewart Cupcakes, p. 67

Recipe below makes 9 cupcakes. (One fourth the recipe in the book).



1/4 c Baker’s coconut (sweetened shredded coconut)
1 oz toasted and cooled pecans
1/2 c sugar
1/2 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 stick butter
1 egg, room temperature
1/2 c unsweetened coconut milk
1/2 c unsweetened coconut flakes, toasted (for garnish)


1. Preheat oven to 350.
2. Mix wet ingredients.
3. Add dry ingredients.
4. Add dry ingredients to wet ingredients.
5. Divide evenly in cupcake cups.
6. Bake 20 minutes (cupcakes will not rise).
7. Let cupcakes cool completely before frosting.
8. Frost by flipping cupcakes over into warm chocolate ganache, then adding coconut garnish. Eat immediately. Do not frost cupcakes and then try to store them, they will get disgusting. Better to freeze the uneaten cupcakes, defrost, and then add frosting when you are ready to serve.

Chocolate Ganache:

(This is my amended recipe because I don’t want to get fat by dumping whipping creme into everything).

1.5 oz semisweet chocolate chips
4 tbsp milk
1 tsp corn syrup
1/2 tsp butter

Mix well, microwave on low heat for 15 seconds, stir, microwave for 5 seconds, stir.
Keep microwaving and stirring for 5 seconds until chocolate is melted and shiny.
Use right away.

To save for later: Fridge the extra ganache. When ready to use again, add a splash of milk, and do the microwave routine from the first step again. I’ve kept mine in the fridge before two weeks without problem. YMMV.

As far as how long recipes can be kept without storage: it depends a lot on where you live, humidity in your area, your fridge’s efficacy, and the quality of the products you put into your recipe. I live in Chicago, there is basically no humidity here, the fridge is all right as far as efficiency goes, and the products are standard US supermarket fare. If your circumstances are different, your results will be different too. So, as I say, YMMV.