Tembleque - Puerto Rican Coconut Pudding
Tembleque is a creamy Puerto Rican Coconut Pudding that is usually popular during the holidays and features a refreshing coconut, vanilla and citrus flavor. This recipe can be prepared in a large dish or in personal sized molds.
Ingredients
- 2 (14 oz) cans of unsweetend coconut milk
- 2/3 cups of white sugar
- 1/2 cup of corn starch
- 1/3 teaspoon of ground cinnamon
- 1 1/2 teaspoon of vanilla extract
- 1 stick of cinnamon
- 1 lime peeled
- Pinch of salt
Instructions
- In a cold pot, whisk the dry ingredients of sugar, corn starch, salt, and cinnamon until smooth.
- Next, whisk in the cans of coconut milk and vanilla extract.
- Once smooth, then heat the pot to medium high heat. Whisk consistently.
- Add in the cinnamon stick, the lime peel, zest, and allow to steep during the cooking process.
- Cook for 5 to 10 minutes until slightly thick and thin ribbons form.
- Remove from heat and cool for 10 minutes.
- Add the cooled mixture into rinsed silicone molds. Fill the molds to the edge and smooth the pudding with the back of a spoon.
- Tap the sides of the molds to remove excess air. For best results, cover with plastic wrap or a lid and cool overnight. Serve with sprinkled cinnamon as a garnish.