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Tembleque (Puerto Rican Coconut Pudding)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587431
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 can (16 oz) of coconut milk
- 1 can (16 oz) of coconut cream
- ½ cup heavy whipping cream
- ¼ cup cornstarch or rice flour
- ½ tsp orange blossom water (optional)
- ¾ cup white granulated sugar
- 1 pinch salt
- Ground cinnamon for garnish
Directions
- Put sugar, coconut milk, coconut cream, and. salt, into a saucepan. Cook until sugar devolves and the milk starts to simmer.
- Mix 3 tablespoons or more of cold heavy whipping cream into the corn starch. Whip until all the cornstarch is diluted but still thick. You want a smooth thick paste with no lumps.
- When milk starts to simmer, add the remaining heavy whipping cream and cornstarch mixture into the saucepan.
- Keep the heat on low and stir constantly until the pudding thickens.
- Pour into pudding cups or small bowls.
- Cool in the fridge for 2 hours.
- To serve, flip the pudding bowls onto a plate to remove the pudding, then sprinkle cinnamon on top.
