Cookbook:Tembleque (Puerto Rican Coconut Pudding)
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Cookbook | Ingredients | Recipes
Tembleque is a thickened coconut pudding originating from Puerto Rico.
Ingredients[edit | edit source]
- 1 can (16 oz) of coconut milk
- 1 can (16 oz) of coconut cream
- ½ cup of heavy whipping cream
- ¼ cup cornstarch or rice flour
- ½ tsp orange blossom water (optional)
- ¾ cup white granulated sugar
- 1 pinch salt
- Ground cinnamon for garnish
Procedure[edit | edit source]
- Put sugar, coconut milk, coconut cream, and. salt, into a sauce pan. Cook until sugar devolves and the milk starts to simmer.
- Mix 3 tablespoons of or more cold heavy whipping cream into the corn starch. Whip until all the corn starch is diluted but still thick. You want a smooth thick paste with no lumps.
- When milk starts to simmer add the remaining heavy whipping cream and corn starch into the sauce pan.
- Keep the heat on low and stir constantly until the pudding thickens.
- Pour into pudding cups or small bowls.
- Cool in the fridge for 2 hours.
- To serve flip the pudding bowls onto a plate to remove the pudding, then sprinkle cinnamon on top.