Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, puerto rican creamy temblequé (coconut pudding). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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 ingredients you probably Most important: Use full-fat coconut milk.
Puerto Rican Creamy Temblequé (Coconut Pudding) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Puerto Rican Creamy Temblequé (Coconut Pudding) is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have 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)
- Make ready 1/2 can Coconut milk
- Take Mixing in saucepan
- Make ready 3 1/2 can Coconut milk
- Take 1 tsp salt
- Get 2 tbsp vanilla extract
- Take 1 cup granulated sugar
- Prepare Garnish
- Make ready 1 Ground cinnamon for garnish (optional)
- Get 1 Coconut flakes for garnish (optional)
The name comes from the Spanish word "to tremble" like the delightful wiggle, jiggle and shake of this dessert. This pudding is a very common Puerto Rican dessert. To describe it I would say that is a creamy coconut pudding, topped with cinnamon and delicious. In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
Instructions 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.
Stir constantly on medium high until mixture. 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. Tembleque is a rich and creamy Puerto Rican coconut pudding dessert that is as fun to make as it is to eat!
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