Recipe: Delicious Puerto Rican Creamy Temblequé (Coconut Pudding)

Puerto Rican Creamy Temblequé (Coconut Pudding). Tembleque Puerto Rican Coconut Pudding Tembleque Puerto Rican Coconut Pudding. In fact they said it was better than coconut ice cream! Great recipe for Puerto Rican Creamy Temblequé (Coconut Pudding).

Stir constantly on medium high until mixture begins to boil and gets thick. Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold. It is either made with coconut milk or coconut cream but this recipe uses coconut milk. You can cook Puerto Rican Creamy Temblequé (Coconut Pudding) using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Puerto Rican Creamy Temblequé (Coconut Pudding)

  1. Prepare of Mixture.
  2. You need 1 cup of Maizena (Corn starch).
  3. It’s 1/2 can of Coconut milk.
  4. It’s of Mixing in saucepan.
  5. You need 3 1/2 can of Coconut milk.
  6. Prepare 1 tsp of salt.
  7. Prepare 2 tbsp of vanilla extract.
  8. Prepare 1 cup of granulated sugar.
  9. Prepare of Garnish.
  10. It’s 1 of Ground cinnamon for garnish (optional).
  11. Prepare 1 of Coconut flakes for garnish (optional).

This easy and instant Puerto Rican style coconut pudding recipe takes just few minutes to cook a great dessert at home. Tembleque de Coco – coconut pudding dusted with cinnamon. The name comes from the Spanish word "to tremble" like the delightful wiggle, jiggle and shake of this dessert. Technically it's a pudding since it's made with cornstarch to thicken.

Puerto Rican Creamy Temblequé (Coconut Pudding) step by step

  1. Take your 1 cup of Maizena (or Corn starch) using a whisk, mix well with 1/2 can of coconut milk, until disolved. This will prevent any lumps in the process. Put a medium saucepan to medium heat..
  2. (Using your whisk) Add your 3 1/2 cups of coconut milk, 1 teaspoon of salt, 2 tablespoons of vanilla extract, 1 cup of sugar, and your mixture of Maizena (corn starch)..
  3. Whisk for 10 to 15 minutes. You should now be getting a creamy thick constistency. Turn off. Put into your mold/s. You can do individual ones or use a big dish. Let cool for 10 minutes then refridgerate for at least 1 hour or more or even overnight. This recipe will make 14 (5 ounce) servings.
  4. To unmold (upside down) let your dish/cup sit in cold water. Run a butter knife or knife around edges, set flat surface plate or tray on top, hold tightly and flip. Use ground cinnamon and coconut flakes for garnish if you like..

Tembleque (tehm-BLEH-kay), from the Spanish tiemblar, This thickened not-to-sweet coconut dessert is scented with cinnamon and the delicate undertone of lime. Business Tembleque is a sweet and mild coconut dessert from Puerto Rico resembling pudding or gelatin. The name literally translates to "jiggle" and when you try it you'll see why! Tembleque was my favorite dessert growing up. Tembleque is a Puerto Rican recipe for a jiggly coconut milk pudding similar in texture to pannacotta or jello.

Author: chef

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