RCI-DS.001.0553.001
Tembleque II
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (15 ounces) can cream of coconut1 unit
- 5 cups
- – ½ cup cornstarch¼ unit
- ½ cup
- 4 tablespoons
- 1 teaspoon
Method
1
Combine the cream of coconut, milk, and sugar in a large saucepan over medium heat, stirring occasionally until the sugar dissolves completely.
2
Mix the cornstarch with ½ cup of cold water in a small bowl until a smooth slurry forms with no lumps.
2 minutes
3
Slowly pour the cornstarch mixture into the heating coconut milk while stirring constantly to prevent lumps from forming.
1 minutes
4
Continue cooking and stirring frequently until the mixture thickens and coats the back of a spoon, about 8–10 minutes.
9 minutes
5
Remove from heat and stir in the vanilla extract and vanilla until well combined.
1 minutes
6
Pour the mixture into small serving cups or a shallow dish, dividing evenly among portions.
2 minutes
7
Allow to cool to room temperature, then refrigerate for at least 2 hours until set and jiggly.
120 minutes
8
Serve chilled, optionally garnished with cinnamon or toasted coconut flakes if desired.