Puerto Rican Creamy Temblequé (Coconut Pudding)

Name: How to cook Puerto Rican Creamy Temblequé (Coconut Pudding) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 14 servings
Cuisine: Us

Introduce

Chef :

Destinyrose1209

Puerto Rican Creamy Temblequé (Coconut Pudding)

Puerto Rican traditional holiday dessert. Also perfect for any time of the year, especially when you have guests.

Ingredient

Food ration :

14 servings

Cooking time :

30 mins

1 cup

Ground cinnamon for garnish (optional)

Coconut flakes for garnish (optional)

Cooking instructions

* Step 1

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.

* Step 2

(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).

* Step 3

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

* Step 4

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.