Tembleque
Introduction '''Tembleque''' is a coconut dessert pudding from Puerto Rico similar to blancmange and related to Latin American manjar blancos and Filipino maja blanca. It is one of the most popular desserts in Puerto Rican cuisine.
Ingredients  is made by cooking coconut cream, coconut milk, heavy cream (optional), salt, cornstarch, sugar, frequently orange blossom water, and garnished with ground cinnamon.Tembleque can also be topped with a relish or syrup usually made with sugar, liqueur, spices, fruit juice or diced, and wine or  simply chocolate shavings on top.
Cultural importance It is a holiday dish, served on New Year's Day throughout the island of Puerto Rico. While the recipe may have originated in Puerto Rico, there are variants on the dish manjar blanco in Latin America, manjar branco in Brazil, and maja blanca in the Philippines. According to the Encyclopedia of Puerto Rico, published by the Foundation for the Humanities, each time a Puerto Rican migrant to the  United States comes closer and closer to forgetting their roots, foods like  bring them back and remind them of who they are, of their island, and of their grandmother.
Tembleque In Spanish, the word tembleque is an adjective used to describe something that shakes, or a noun to describe the shakes themselves. The dessert, due to its Jell-O-like gel texture, trembles, shivers, and shakes if it has been prepared correctly.
In popular culture * Tembleque, a reggaeton song by Jon Erik, describes the movement of  the dessert, and  the dance move
See also * Coconut bar* Khanom thuai* Bebinca* Haupia
References