Tembleque Puerto Rican Coconut Pudding recipe

All Recipes World Cuisine Recipes Latin American Caribbean

Ingredients

2 (14 ounce) cans coconut milk
¾ cup sugar
¼ teaspoon kosher salt
½ cup cornstarch
1 pinch ground cinnamon

Nutrition Info

395.2 calories
carbohydrate: 38.5 g
cholesterol: : -
fat: 27.9 g
fiber: 1.6 g
protein: 2.7 g
saturatedFat: 24.7 g
servingSize: -
sodium: 98 mg
sugar: 25 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve, pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly, cook until smooth and thick, about 5 minutes.

  2. Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.

  3. Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.

Recipe Yield

6 4-ounce servings

Recipe Note

My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Tembleque Puerto Rican Coconut Pudding Recipe, simple recipe Tembleque Puerto Rican Coconut Pudding, recipe Tembleque Puerto Rican Coconut Pudding, recipe Tembleque Puerto Rican Coconut Pudding, Tembleque Puerto Rican Coconut Pudding recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe tembleque, , prima recipes , baking , tasty recipe best recipes