|Place of origin||Puerto Rico|
|Region or state||Puerto Rico|
|Main ingredients||Coconut milk, milk, cornstarch, sugar, and cinnamon|
|Cookbook: Tembleque Media: Tembleque|
Tembleque is made by cooking coconut milk, milk, salt, cornstarch, cinnamon, and sugar. Recipes may include spices such as cloves, vanilla, and nutmeg or extra flavoring such as rum, orange blossom water and cream of coconut, or may be garnished with mint, almonds, fruit, flavored syrup or chocolate shavings.
The recipe may originate in Puerto Rico, although variants on the dish exist in Latin America and other countries. Its name in English means trembling, due to its gel-like trembling. In Brazil, the dish is known as manjar branco. In Brazil, it is made in a ring (Savarin) mold and served with a sauce of pitted prunes poached in port wine. A packaged mix is available in the U.S. mainland.
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|