TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)
Simple desserts are sometimes best. Puerto Rican Coconut Pudding, or tembleque, is a simple dessert made from ingredients you probably have on hand - coconut milk, sugar, and cornstarch. You can dress it up with lime, orange, or cinnamon. It only takes 20 minutes of hands-on time!
Provided by Marta Rivera
Categories Dessert Make-ahead
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together dry ingredients: In a large, heavy-bottom pot (preferably one with sloping sides) whisk together the sugar, cornstarch, ground cinnamon, and salt. You are doing this in a cold pot off heat.
- Add the lime and cinnamon stick: Add the lime peel and cinnamon stick.
- Release the air bubbles: Gently tap the bottom of the mold against the countertop to release any bubbles trapped in the custard.
- Garnish and serve: Sprinkle the tembleque with toasted coconut flakes and ground cinnamon. Store the unmolded tembleque in an air-tight container or covered in plastic wrap (touching the custard) in the fridge.
Nutrition Facts : Calories 311 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 19 g, Sodium 45 mg, Sugar 19 g, Fat 22 g, ServingSize 4 (4 1/2-ounce individual molds) or 8 servings (from a 10" mold), UnsaturatedFat 0 g
TEMBLEQUE PUERTO RICAN COCONUT PUDDING
My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.
Provided by Joanne Guzman
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 38.5 g, Fat 27.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 24.7 g, Sodium 98 mg, Sugar 25 g
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 - COCONUT PUDDING
I got this recipe many years ago from a Goya cookbook and I must say that after trying other recipes this is the one I always go back to. It is quick and very easy and is packed with lots of coconut flavor. For the past 6 years my co-workers have asked me to make this for our Thanksgiving luncheon and its always the first dessert to go. One note - I like to use 2 cups of canned coconut milk in place of regular whole milk.
Provided by Sleeplessinmiami
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1.In a bowl combine milk and cream of coconut. In saucepan, dissolve corn starch in 1/2 cup of milk mixture.
- 2.Add remaining milk mixture, salt, sugar, vanilla. Stir on medium high until mixture begins to thicken. Lower heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring gently.
- 3.Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight.
- Unmold. Slice, sprinkle with cinnamon.
Nutrition Facts : Calories 395, Fat 23.3, SaturatedFat 19.5, Cholesterol 17.1, Sodium 153.2, Carbohydrate 41.9, Fiber 2.5, Sugar 19.3, Protein 6.9
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