Tembleque is a coconut-based pudding that gets its name from its signature wiggle when shaken. Often served during the holiday season, this coconut pudding has always been a favorite of mine since I was a kid. Unfortunately, the older I get, the less and less I’m able to stay friends with traditional dairy products. Because of this, I decided to revamp my favorite dessert using silken soft tofu and plant-based milks. And you don’t miss out on the creaminess of this dessert, especially with the addition of the silken tofu.

I originally shared this recipe on my Instagram feed so I decided to give it a permanent home on the blog because it was so damn good. This pudding is super easy to whip up and is best prepared the day before you plan on serving it since it needs to chill overnight for the flavors to meld and the pudding to set. Let’s get to the sweets!

Dairy-Free Tembleque

Cook time: 15 minutes plus chilling

Yield: 1 9x7 pan

1 12oz package silken soft tofu 

1/2 cup cream of coconut 

2 tsp coconut extract

1 tsp vanilla bean paste

Large pinch kosher salt 

1 cup coconut milk

1/2 cup milk of your choice (I used oat)

2 tbsp granulated sugar

4 tbsp cornstarch

Ground cinnamon, for serving

Combine the silken soft tofu, cream of coconut, coconut extract, vanilla bean paste, and kosher salt in a high-speed blender or food processor. Blend until smooth.

In a small jar or container with a lid, shake together the coconut milk, milk of your choice, sugar, and cornstarch until fully combined. Set aside.

Pour the blended tofu mixture into a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Quickly whisk in the coconut milk slurry to prevent clumping. Continue to whisk until the mixture is thickened and remove from heat, about 5-7 minutes. The pudding should be thick enough that the whisk leaves a trail when stirring and should wiggle when shaken.

Carefully pour the pudding into a 9x7 oval baking dish or into individual cups or ramekins. Cover the tembleque with plastic wrap gently pressed down on top to avoid a film forming while chilling. Chill in the fridge for at least 4 hours (preferably overnight). Before serving, dust the tofu tembleque with a little ground cinnamon.

¡Buen provecho!