Difference between revisions of "Tembleque II"
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ground [[cinnamon]], and or shredded [[coconut]] | * ground [[cinnamon]], and or shredded [[coconut]] | ||
| − | == | + | == Procedures == |
# In a saucepan combine [[milk]] and [[cream of coconut]], [[cornstarch]], [[vanilla]] and [[granulated sugar|sugar]] mix very well. | # In a saucepan combine [[milk]] and [[cream of coconut]], [[cornstarch]], [[vanilla]] and [[granulated sugar|sugar]] mix very well. | ||
# Stir constantly on medium high until mixture begins to boil and gets thick. | # Stir constantly on medium high until mixture begins to boil and gets thick. | ||
Latest revision as of 18:04, 29 June 2012
Description
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.
Ingredients
- 1 (15 ounces) can cream of coconut
- 5 cups milk
- ¼ – ½ cup cornstarch
- ½ cup vanilla extract
- 4 tablespoons sugar
- 1 teaspoon vanilla
Topping
Procedures
- In a saucepan combine milk and cream of coconut, cornstarch, 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!
