Café Mallorca-Style Tembleque Coconut Pudding

This healthier version uses whole-food, organic, and non-GMO ingredients to provide a more natural flavor and texture.

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Ingredients

  • 3 cups organic full-fat coconut milk (about two 13.5-oz cans)
  • 1/3 cup organic tapioca starch
  • 1/3 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Ground cinnamon, for dusting
  • 2 tablespoons finely grated fresh coconut (unsweetened), lightly toasted, for garnish (optional)
  • 1 teaspoon coconut oil, for greasing the mold

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Stand mixer — Hands-free creaming and whipping — the most time-saving machine in a baker's kitchen.
  • Kitchen scale — Baking by weight is more accurate than cups — 1 g = 1 g, always.
  • Silicone baking mat — No parchment waste, uniform browning, nothing sticks.

Instructions

  1. In a bowl, whisk the tapioca starch into 1 cup of the cold coconut milk until completely smooth with no lumps.
  2. In a saucepan, combine the remaining 2 cups coconut milk, maple syrup, vanilla, and salt. Warm over medium heat until steaming.
  3. Whisk the starch slurry again, then pour it into the saucepan in a steady stream while whisking constantly. Cook, whisking the whole time, until the mixture thickens to a thick pudding that holds a trail, about 5-8 minutes. Do not stop whisking or it will lump.
  4. Immediately pour the mixture into a lightly coconut-oil-greased pudding mold or small ramekins, smoothing the tops.
  5. Cool at room temperature, then refrigerate until fully set, at least 4 hours or overnight.
  6. Run a thin knife around the edge and unmold onto plates. Dust generously with ground cinnamon, top with toasted coconut if using, and serve cold.

FAQ

Is this Café Mallorca-Style Tembleque Coconut Pudding gluten-free?

Yes, it is gluten-free as long as you use certified gluten-free tapioca starch.

Can I substitute honey for maple syrup?

Certainly! You can use honey as a swap for the maple syrup, adjusting the quantity to your preference for sweetness.

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