Piña Colada Tembleque, or pineapple coconut pudding, is a bright, tropical twist on the classic Puerto Rican dessert. Traditional tembleque is a chilled, dairy-free coconut milk pudding often finished with a sprinkle of cinnamon. For National Piña Colada Day I added pineapple juice and a splash of pineapple vodka (optional) to bring authentic piña colada flavors to this creamy, firm custard-style dessert. The vodka is optional—omit it for a non-alcoholic version or swap it for pineapple nectar if you prefer.
If tembleque is new to you, think of it as a coconut-based panna cotta: a smooth, set custard that’s firm enough to spoon and slice. It’s refreshingly simple and excellent when chilled—especially on a hot day. If you enjoy piña coladas, this pineapple tembleque is likely to become a favorite.
Cook’s Notes
- This recipe is straightforward but benefits from accurate ingredients. Use full-fat, unsweetened coconut milk—do not substitute low-fat or sweetened varieties, which change the texture and flavor.
- Choose any 100% pineapple juice you like; avoid juice blends with added sugars or other fruits for the cleanest flavor.
- Pineapple vodka enhances the pineapple note, but it’s optional. For a non-alcoholic substitute, try pineapple nectar.
- Lightly wet the inside of your mold, bowl, or ramekins before pouring in the custard; this helps with unmolding later.
- The cooked custard should be thick enough to hold shape in the mold but still smooth on top.
- Chill thoroughly. Refrigerate for at least 4 hours or overnight for best texture and flavor.
- Brûléed pineapple is optional but highly recommended: caramelized sugar and caramelized pineapple add a delightful contrast of texture and flavor.
Connect with Foodie with Family
facebook | pinterest | instagram
twitter | G+
Tools and Ingredients for Pineapple Tembleque
- Heavy-bottomed saucepan
- Whisk
- Full-fat unsweetened coconut milk
- 100% pineapple juice
- Ramekins or a heat-proof mold (5–6 cup capacity)
Pineapple Tembleque – Pineapple Coconut Pudding
Rebecca Lindamood
Ingredients
For the Pina Colada Tembleque
- 2/3 cup granulated sugar
- 1/2 cup cornstarch
- 1/8 teaspoon kosher salt
- 3 1/2 cups full-fat coconut milk
- 1/2 cup 100% pineapple juice
- 2 tablespoons pineapple vodka (optional)
For the Bruleed Pineapple
- 12–18 pieces fresh pineapple
- 6–9 teaspoons raw or granulated sugar
Instructions
To Make the Pina Colada Tembleque
-
Wet the inside of six 4-ounce ramekins or a 5–6 cup heat-proof bowl or mold and set aside. In a heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt until evenly combined. Whisk in the coconut milk until smooth, then add the pineapple juice and pineapple vodka (if using). When the cornstarch is fully dissolved and the mixture is smooth, place the pan over medium-high heat. Cook, whisking gently and constantly, until the mixture comes to a gentle boil and thickens. Immediately pour into the prepared ramekins or bowl, cover with plastic wrap, and refrigerate for at least 4 hours or until completely chilled and set.
To Serve the Pina Colada Tembleque
-
Run a thin knife or flexible spatula around the inside of each ramekin. Place a plate on top and invert the ramekin, tapping gently until the tembleque releases. For bruleed pineapple, arrange pineapple pieces on a rimmed sheet pan, sprinkle with raw or granulated sugar, and use a culinary torch to caramelize the sugar until it bubbles and browns. Serve two or three brûléed pineapple pieces alongside each portion of tembleque.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your photos.
More Piña Colada-Inspired Ideas
Try other piña colada-themed desserts and treats to celebrate the flavors of the tropics—ice cream, cupcakes, grilled pineapple, no-bake cakes, popsicles, smoothies, and more make great companions to this tembleque.
