Tembleque De Coco Coconut 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 DE COCO - COCONUT TEMBLEQUE

Steps:

• Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
• Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
• Remove saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
• Remove tembleque from refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of pan in a bowl of warm water for 1 minute. Carefully separate tembleque from pan by running a thin knife around the edges. Place a serving dish on top of pan and invert tembleque onto dish; garnish with cinnamon.

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 PUDDING

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.

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!