Recipe: Perfect Puerto Rican Creamy Temblequé (Coconut Pudding)

Jeffery Larson
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Recipe: Perfect Puerto Rican Creamy Temblequé (Coconut Pudding)
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Recipe: Perfect Puerto Rican Creamy Temblequé (Coconut Pudding) Delicious, fresh and tasty.

Puerto Rican Creamy Temblequé (Coconut Pudding). 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 have on hand Most important: Use full-fat coconut milk.

Quick, Luscious Coconut Pudding from Puerto Rico Tembleque, which means "wiggly," is a creamy coconut pudding that's famous throughout Puerto Rico.

Featuring GOYA® Coconut Milk, our Tembleque recipe makes a rich, cool coconut-flavored dessert that comes together in minutes!

This pudding is a very common Puerto Rican dessert.

You can have Puerto Rican Creamy Temblequé (Coconut Pudding) using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Puerto Rican Creamy Temblequé (Coconut Pudding)

  1. You need of Mixture.

  2. Prepare 1 cup of Maizena (Corn starch).

  3. You need 1/2 can of Coconut milk.

  4. Prepare of Mixing in saucepan.

  5. Prepare 3 1/2 can of Coconut milk.

  6. Prepare 1 tsp of salt.

  7. Prepare 2 tbsp of vanilla extract.

  8. Prepare 1 cup of granulated sugar.

  9. It’s of Garnish.

  10. It’s 1 of Ground cinnamon for garnish (optional).

  11. Prepare 1 of Coconut flakes for garnish (optional).

To describe it I would say that is a creamy coconut pudding, topped with In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.

Stir constantly on medium high until.

Tembleque is a rich and creamy Puerto Rican coconut pudding dessert that is as fun to make as it is to eat!

Made from coconut milk, it's also dairy free!

Puerto Rican Creamy Temblequé (Coconut Pudding) step by 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..

  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)..

  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.

  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..

Tembleque recipe - Puerto Rican coconut pudding as silky smooth as custard!

The name comes from the Spanish word "to tremble" like the delightful wiggle, jiggle and shake of this dessert.

The easiest recipe for Puerto Rican tembleque, a creamy and totally vegan coconut pudding perfect at any time of year!

Tembleque is a Puerto Rican recipe for a jiggly coconut milk pudding similar in texture to pannacotta or jello.

The easiest recipe for Puerto Rican tembleque, a creamy and totally vegan coconut pudding perfect at any time of year!