Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, puerto rican creamy temblequé (coconut pudding). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Puerto Rican Creamy Temblequé (Coconut Pudding) is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Puerto Rican Creamy Temblequé (Coconut Pudding) is something that I have loved my whole life.
This Puerto Rican dessert recipe is a simple coconut milk pudding thickened with cornstarch and garnished with cinnamon. My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding. Puerto Rican Coconut Pudding, or tembleque, is a simple dessert made from Light coconut milk won't give your tembleque the same body or mouthfeel that you're looking for.
To begin with this recipe, we have to first prepare a few components. You can cook puerto rican creamy temblequé (coconut pudding) using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Puerto Rican Creamy Temblequé (Coconut Pudding):
- Make ready Mixture
- Prepare 1 cup Maizena (Corn starch)
- Get 1/2 can Coconut milk
- Get Mixing in saucepan
- Get 3 1/2 can Coconut milk
- Prepare 1 tsp salt
- Get 2 tbsp vanilla extract
- Get 1 cup granulated sugar
- Take Garnish
- Make ready 1 Ground cinnamon for garnish (optional)
- Take 1 Coconut flakes for garnish (optional)
This pudding is a very common Puerto Rican dessert. To describe it I would say that is a creamy coconut pudding, topped with In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well. Stir constantly on medium high until. Tembleque recipe - Puerto Rican coconut pudding as silky smooth as custard!
Steps to make Puerto Rican Creamy Temblequé (Coconut Pudding):
- Take your 1 cup of Maizena (or Corn starch) using a whisk, mix well with 1/2 can of coconut milk, until disolved. This will prevent any lumps in the process. Put a medium saucepan to medium heat.
- (Using your whisk) Add your 3 1/2 cups of coconut milk, 1 teaspoon of salt, 2 tablespoons of vanilla extract, 1 cup of sugar, and your mixture of Maizena (corn starch).
- Whisk for 10 to 15 minutes. You should now be getting a creamy thick constistency. Turn off. Put into your mold/s. You can do individual ones or use a big dish. Let cool for 10 minutes then refridgerate for at least 1 hour or more or even overnight. This recipe will make 14 (5 ounce) servings
- To unmold (upside down) let your dish/cup sit in cold water. Run a butter knife or knife around edges, set flat surface plate or tray on top, hold tightly and flip. Use ground cinnamon and coconut flakes for garnish if you like.
The easiest recipe for Puerto Rican tembleque, a creamy and totally vegan coconut pudding perfect at any time of year! Tembleque is a Puerto Rican recipe for a jiggly coconut milk pudding similar in texture to pannacotta or jello. This Puerto Rican coconut pudding or Tembleque is silky, creamy, tropical, and vegan-friendly. Tembleque with the perfect hint of Tembleque is a Puerto Rican coconut dessert that is very popular. This coconut pudding is made from milk, salt, cinnamon.
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