Tembleque (Puerto Rican coconut pudding)
I had a beautiful message from a woman asking if I could recreate her favorite dessert called Tembleque. It was something I have never heard of but once I looked into what it was, I accepted the challenge and I think I succeeded! I hope you agree!
Kai also wanted me to create this recipe once he found out it was made from coconut! His new years resolution was to eat more coconuts!
A PERFECT KETO DESSERT FOR DIETARY RESTRICTIONS
What is fantastic about this pudding recipe is that it is gluten free, dairy free, egg free, sugar free, nut free, yet SUPER DELICIOUS! Perfect for guests who have a variety of dietary restrictions and it is such an easy dessert that can be made ahead of time.
TIPS ON MAKING TEMBLEQUE
When I made this delicious pudding the first time, the pudding separated as it cooled. Instead of throwing it away, I put it into a sauce pot and reheated it. Placed the heated mixture into my blender and pureed it. I placed it back into the dessert molds and it chilled perfectly. It may have been a variety of things, but none of my recipe testers had this issue.
HOW TO MAKE TEMBLEQUE
To make my special keto Tembleque, I used vanilla Equip Prime Protein. Do not skip this part of the recipe. The Equip helps the pudding set up perfectly! The protein powder causes it to bind and create the best texture.
Adding Equip protein also helps add a delicious flavor and boost of nutritious protein to grow beautiful hair and nails! Protein is also essential for healthy skin and muscle growth!
Equip is so generous, they are offering 15% off when you use code MARIA!
Click HERE to stock up on Equip Prime Protein!
Tembleque (Puerto Rican coconut pudding)
Equipment
Ingredients
- 2/3 cup powdered allulose
- 1/2 cup Vanilla Equip Protein Powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Redmond Real salt
- 2 13.5 ounce cans coconut milk
- 1 tablespoon Further Food gelatin
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lime juice optional
GARNISH:
- Cinnamon Stick
- ground cinnamon
Instructions
- Place all the ingredients into a saucepan and whisk to combine well. Heat over medium heat for 5-10 minutes while whisking occasionally. Taste and adjust sweetness to your liking. Allow to cool to room temperature
- Place all the ingredients into a blender, and puree until smooth (this avoids clumping and separation while chilling).
- Pour into individual silicone molds or into one large 10 inch mold. Cover and refrigerate overnight.
- Gently pull the custard from the mold with your fingertip or run a thin, sharp knife between the tembleque and the mold. Invert the mold over a plate and allow gravity to release the custard from the mold.
- Garnish with ground cinnamon and cinnamon sticks if desired and serve chilled. NOTE: If it comes to room temperature for a long time or gets warm, it will lose shape.
Video
Nutrition
TESTIMONY OF THE DAY
“Hi Maria!Trust you are well! I wanted to send you this special testimony!You’ve been helping me with general health since 2016 with your books, did a health assessment in 2018 for general health and another one for fertility in 2022 after 2 chemical pregnancies + loosing 2 babies.One month into your supplement plan and I got pregnant. Baby was born in July 2023 and we are both well, thanks God!Thank you so much for all your efforts, for persevering when everything was against you and for everything you both do!May God bless you and your family and give you strength and courage to continue revolutionising the world of health!Thank you so much!” Bianca
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
Click HERE to check out my supplement plans!
Can I swap allulose with erythritol? I can’t purchase allulose in EU.
You can, but it won’t turn out quite the same 🙂