Recipe Tembleque Puerto Rican Coconut Pudding - All Recipes for Cooking

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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

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.

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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