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]

Procedure[edit | edit source]

  1. Put sugar, coconut milk, coconut cream, and. salt, into a sauce pan. Cook until sugar devolves and the milk starts to simmer.
  2. 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.
  3. When milk starts to simmer add the remaining heavy whipping cream and corn starch into the sauce pan.
  4. Keep the heat on low and stir constantly until the pudding thickens.
  5. Pour into pudding cups or small bowls.
  6. Cool in the fridge for 2 hours.
  7. To serve flip the pudding bowls onto a plate to remove the pudding, then sprinkle cinnamon on top.