Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, puerto rican creamy temblequé (coconut pudding). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Puerto Rican Creamy Temblequé (Coconut Pudding) is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Puerto Rican Creamy Temblequé (Coconut Pudding) is something that I have loved my whole life.
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.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Puerto Rican Creamy Temblequé (Coconut Pudding):
- Make ready Mixture
- Get 1 cup Maizena (Corn starch)
- Prepare 1/2 can Coconut milk
- Prepare Mixing in saucepan
- Make ready 3 1/2 can Coconut milk
- Prepare 1 tsp salt
- Take 2 tbsp vanilla extract
- Prepare 1 cup granulated sugar
- Take Garnish
- Prepare 1 Ground cinnamon for garnish (optional)
- Take 1 Coconut flakes for garnish (optional)
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. Stir constantly on medium high until mixture. Tembleque recipe - Puerto Rican coconut pudding as silky smooth as custard!
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.
The name comes from the Spanish word "to tremble" like the delightful wiggle, jiggle and shake of this dessert. Tembleque is a Puerto Rican recipe for a jiggly coconut milk pudding similar in texture to pannacotta or jello. It's sweet and creamy and rich with coconut flavor, though it's actually completely vegan and dairy-free, made from coconut milk and cornstarch, rather than gelatin. 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!
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