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 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.

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