A wobbly Puerto Rican coconut milk pudding, thickened with cornstarch and dusted with cinnamon. The name means 'the shaky one', for the way it trembles when the plate is tapped.
Whisk the base
In a saucepan, whisk together the coconut milk, sugar, cornstarch and salt until the cornstarch is fully dissolved with no lumps.
Cook and thicken
Heat the mixture over medium heat, whisking constantly, until it thickens into a smooth, glossy pudding that coats the whisk.
Pour into molds
Pour the hot pudding into individual molds or a round dish, smoothing the tops.
Chill until set
Refrigerate the tembleque until fully set and firm, at least four hours.
240 minUnmold and dust
Unmold onto plates, dust with ground cinnamon, and serve chilled.
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