Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, puerto rican creamy temblequé (coconut pudding). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Puerto Rican Creamy Temblequé (Coconut Pudding) is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Puerto Rican Creamy Temblequé (Coconut Pudding) is something which I’ve loved my whole life.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan.

To get started with this particular recipe, we must first prepare a few components. You can have puerto rican creamy temblequé (coconut pudding) using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Puerto Rican Creamy Temblequé (Coconut Pudding):

1. Get Mixture
2. Get 1 cup Maizena (Corn starch)
3. Take 1/2 can Coconut milk
4. Prepare Mixing in saucepan
5. Get 3 1/2 can Coconut milk
6. Get 1 tsp salt
7. Make ready 2 tbsp vanilla extract
8. Make ready 1 cup granulated sugar
9. Take Garnish
10. Prepare 1 Ground cinnamon for garnish (optional)
11. Make ready 1 Coconut flakes for garnish (optional)

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. Tembleque is a very simple dessert. The recipe for tembleque varies from house to house, like many recipes around the world.

Instructions to make Puerto Rican Creamy Temblequé (Coconut Pudding):

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 is a very simple dessert. The recipe for tembleque varies from house to house, like many recipes around the world. Some recipes call for a mixture of coconut milk and coconut cream; other recipes use only coconut milk. Some like to simmer the milk with some. This Puerto Rican coconut pudding is so refreshing and creamy!

So that is going to wrap it up for this exceptional food puerto rican creamy temblequé (coconut pudding) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!