Puertorican Coconut Custard Tembleque Food

TEMBLEQUE PUERTO RICAN COCONUT PUDDING

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.

TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)

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.

TEMBLEQUE (PUERTO RICAN STYLE COCONUT PUDDING)

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 FLAN

Steps:

• Over medium-high heat Pour milk into a 3 quart pot.
• Add cinnamon sticks.
• Whisk in Cream of coconut, vanilla and sugar.
• Bring to a slow boil, stirring occasionally .
• Whisk in cornstarch in 3 parts, whisking vigorously after each addition to prevent large lumps from forming.
• Lower flame to medium and allow mixture to bubble, stirring frequently (takes about 5 to 7 mins).
• When mixture sticks to spoon and is the consistency of a smooth custard, remove from heat. (if it gets too thick whisk in milk a Tbsp at a time).
• Remove cinnamon sticks and discard.
• Pour into individual ramekins, dessert dishes, or a mold pan that has been rinsed in COLD water.
• Allow to cool for 30 minutes before placing in refrigerator.
• Refrigerate for 3-6 hours.
• To remove from mold, place pan in a warm water bath for about 5 minutes. Invert onto serving dish.
• Garnish with ground cinnamon and flaked coconut.
• Accent your serving dish with a cinnamon stick!