TEMBLEQUE (PUERTO RICAN STYLE COCONUT PUDDING)
This is one of the recipes that remind me of my childhood. This pudding is a very common Puerto Rican dessert. To describe it I would say that is a creamy coconut pudding, topped with cinnamon and delicious.
Provided by chef FIFI
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
- 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.
- Let cool on tabletop, then refrigerate.
- Top with garnish.
- Enjoy!
TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)
One of the most popular desserts in Puerto Rico, tembleque gets its name from the Spanish word for "tremble," which refers to the wiggly, jiggly texture of this molded pudding. Made with coconut milk thickened with cornstarch, the pudding is both vegan and gluten-free, making it a perfect choice when entertaining family and friends.
Provided by Alejandra Ramos
Categories dessert
Time 4h35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Grease eight 4-ounce molds or one large 4-cup mold (you can use ramekins, baking pans, custard cups, etc.) with a spritz of baking spray or coconut oil. Stir together the coconut milk, salt and sugar and stir in a medium saucepan over medium-high until the sugar dissolves.
- Transfer 1 cup of the warm coconut milk to a medium bowl. Whisk in the cornstarch to create a smooth slurry. Slowly whisk the slurry back into the pan and cook, whisking constantly, until thickened and pudding-like, about 5 minutes.
- Pour the mixture into the prepared molds and let cool at room temperature for 20 minutes before loosely covering with plastic wrap and refrigerating.
- Chill until set, at least 4 hours. To serve, run a thin wet knife along the edges of the molds, then carefully invert onto a plate or plates. Sprinkle with ground cinnamon if desired.
PUERTO RICAN RICE PUDDING (ARROZ CON DULCE)
The food columnist of our local newspaper attended a Cinco De Mayo party where this delicious pudding was served. She couldn't help but have three servings! Shredded coconut and coconut milk make this recipe tropical and special.
Provided by Raquel Grinnell
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice with water according to package directions until the liquid has just been absorbed (rice will not be thoroughly cooked). Remove from heat.
- Warm the three milks with the cinnamon stick, cloves and ginger over medium heat for 15 minutes, stirring often.
- Add the milk, raisins and shredded coconut to the rice and simmer until the rice is soft, about 10-15 minutes. Remove cinnamon stick and cloves.
- Pour the rice into a low serving dish or platter. Sprinkle with ground cinnamon if desired.
- Can be served warm or cold.
Nutrition Facts : Calories 758.5, Fat 24.8, SaturatedFat 19, Cholesterol 38.9, Sodium 199.5, Carbohydrate 121.5, Fiber 3.7, Sugar 57.2, Protein 16.2
COCONUT RICE PUDDING - ARROZ CON COCO
Make and share this Coconut Rice Pudding - Arroz Con Coco recipe from Food.com.
Provided by PanNan
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the rice, water, lemon peel, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered until the rice is soft, about 25 minutes or so. Remove the lemon peel and cinnamon sticks.
- Add the coconut milk, whole milk, shredded coconut, and sugar to the rice and cook over very low heat, uncovered, stirring frequently until thick, about 30 min to one hour. At this point the rice should be very sticky with most of the milk absorbed. TIP: Keeping the heat low will reduce the number of stirrings.
- Now, gently stir in the heavy cream and continue cooking over low heat, just long enough to warm the rice completely.
- Sprinkle with cinnamon and serve immediately.
Nutrition Facts : Calories 931.4, Fat 55.2, SaturatedFat 39.7, Cholesterol 120.9, Sodium 336.2, Carbohydrate 101.3, Fiber 2.4, Sugar 46.2, Protein 11.6
CARIBBEAN RICE PUDDING
Puerto Rican Rice Pudding. Rice is a staple in the Caribbean Islands, it is prepared in many different ways.
Provided by 1PugMom2
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a saucepan over medium heat, cook the rice, water, salt, and cinnamon sticks for 15 minutes.
- 2. Add the condensed coconut milk when the rice begins to soften.
- 3. Reduce the heat to low and cook the mixture until creamy. Remove the mixture from the heat. Take out the cinnamon sticks and reserve for garnishing. Mix in the vanilla extract.
- 4. Place the rice mixture into individual serving cups and chill for about 1-1/2 hours.
- 5. Garnish with powdered cinnamon and cinnamon sticks before serving.
Nutrition Facts : Calories 230.7, Fat 13.2, SaturatedFat 11.7, Sodium 331.8, Carbohydrate 25.2, Fiber 2.3, Sugar 4.7, Protein 3.6
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