Tembleque recipe

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Ingredients

2 (13.5 ounce) cans coconut milk
2 ¼ cups white sugar
1 ½ teaspoons vanilla extract
½ teaspoon salt
1 cup cornstarch
¾ cup water
1 pinch ground cinnamon

Nutrition Info

470.4 calories
carbohydrate: 73.7 g
cholesterol: : -
fat: 20.5 g
fiber: 1.3 g
protein: 2 g
saturatedFat: 18.2 g
servingSize: -
sodium: 160 mg
sugar: 56.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.

  2. Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.

  3. Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.

  4. Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

Recipe Yield

8 servings

Recipe Note

The name of this Puerto Rican dessert comes from the word temblar, which means to shake. It's usually described as a coconut pudding, but it shakes like a jelly.

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