Puerto Rican Tembleque (Coconut Pudding)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
8 servings
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Course
Dessert
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Cuisine
Puerto Rican
Puerto Rican Tembleque (Coconut Pudding)
Description
The preparation begins by greasing pudding molds or containers, then heating coconut milk with sugar and salt until the sugar dissolves completely. A portion of this mixture is combined with cornstarch until smooth and then returned to the saucepan. The pudding is simmered while stirring until it thickens to a consistency similar to custard.
After cooking, the mixture is poured into prepared molds and cooled to room temperature before being chilled for at least four hours to set firmly. The resulting dessert has a smooth, creamy texture that is soft and slightly wobbly, typical for tembleque.
Before serving, the pudding is unmolded if desired and dusted with ground cinnamon to enhance the coconut flavor with a light fragrant spice. Tembleque is often served as a refreshing dessert on warm days or festive occasions.
Ingredients
- 4 cups coconut milk full fat, canned
- 1/2 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1/2 cup cornstarch
- ground cinnamon for garnish
Instructions
- Begin by greasing the pudding container(s) with baking spray or coconut oil. You can use either several smaller molds (8 molds of 4 oz/ 120 ml each would be best) or a larger mold for the entire pudding.
- Place a saucepan over medium-high flame and mix together the coconut milk, sugar and salt and stir continuously until the sugar has completely melted.
- Take about 1 cup (1/4 of the entire mixture) and transfer it to a separate bowl. Add the cornstarch and combine until well-incorporated.
- Gradually reincorporate it back into the saucepan with the rest, using a whisk to stir.
- Continue simmering for around 5 minutes, stirring often to avoid burning, until it thickens to a pudding-like consistency.
- Turn off the heat and pour the pudding into the mold(s) you've prepared. Leave it to cool down to room temperature, then cover with plastic film and place in the fridge to set for 4 hours at minimum.
- When it's time to serve your delicious coconut pudding, remove the plastic sheet and simply run a wet knife along the edge to unstick the pudding from the sides of the mold.
- Invert onto a plate and sprinkle with a pinch of cinnamon to garnish.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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