Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Gluten-Free, Dairy-Free Coconut Pudding

Gluten-Free, Dairy-Free Coconut Pudding

In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!

Now, I’d like to introduce my first guest and her new e-cookbook!

WHO: Alejandra Ramos, Always Order Dessert.
BOOK: The Puerto Rican Christmas Table: 40+ Classic Holiday Recipes Restyled for Modern Kitchens
RECIPE: Gluten-Free, Dairy-Free Tembleque (Coconut Pudding)

To enter for your chance to win, just share a favorite holiday memory in the comments below.*

The Puerto Rican Christmas Table eCookbook

*The winner will be selected at random on Monday, January 5, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

Gluten-Free, Dairy-Free Tembleque (Coconut Pudding)

Yield: 8


4 cups canned coconut milk (full-fat, please!)

1/2 teaspoon kosher salt

2/3 cup granulated sugar

1/2 cup cornstarch

Ground cinnamon, for garnish


  1. Grease 8 4-oounce molds or 1 large 4-cup mold (ramekins, baking pans, custard cups, etc.) with a small spritz of baking spray or coconut oil. In a medium saucepan over medium-high heat, combine the coconut milk, salt, and sugar, stirring until sugar is dissolved.
  2. Remove 1 cup of the warm coconut milk to a separate bowl, and whisk together with the cornstarch to create a smooth slurry. Slowly whisk it back into the pot. Let cook, whisking constantly, for about 5 minutes or until thickened and pudding-like. Remove from heat, divide into prepared molds, and let cool on the counter for 20 minutes before loosely covering with plastic wrap and transferring to the refrigerator. Chill at least 4 hours until set. To serve, run a thin wet knife along the edges and carefully invert onto a plate. Garnish with ground cinnamon, if desire.


Recipe excerpted from The Puerto Rican Christmas Table eCookbook by Alejandra Ramos.