Tembleque (Coconut Pudding)

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Tembleque (Coconut Pudding)

Yields: servings
Difficulty:

Ingredients

  • 2 14-ounce cans coconut milk
  • cups sugar
  • 1/2 teaspoon salt
  • 1 cup cornstarch
  • 3/4 cup water
  • ground cinnamon for dusting
Difficulty:

This Puerto Rican dessert is often enjoyed during the holidays. For coconut lovers, it's a must-try!

Photo and recipe courtesy of Chef Wilo Benet. Used with permission.

Directions

  1. In a saucepan, combine the coconut milk with the sugar and salt. Bring to a full boil and cook for about 6 minutes, stirring occasionally. In a bowl, combine the cornstarch with ¾ cup of water and, with a whisk, mix well into a slurry. Immediately pour the slurry into the saucepan and cook, continuously whisking until the mixture thickens into a pudding, about 2 minutes. Remove from the heat.
  2. Pour the mixture through a colander. Transfer the strained pudding into a nonstick 12″x6″ deep dish or into individual martini glasses. Smooth out the surface, and set aside to cool. Refrigerate to completely set, about 2 hours. Dust with ground cinnamon, slice, and serve.

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