Tembleque Puerto Rican Coconut Pudding recipe
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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 caloriescarbohydrate: 38.5 gcholesterol: : -fat: 27.9 gfiber: 1.6 gprotein: 2.7 gsaturatedFat: 24.7 gservingSize: -sodium: 98 mgsugar: 25 gtransFat: : -unsaturatedFat: : -
Directions Tembleque Puerto Rican Coconut Pudding
Directions
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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.
Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.