Tembleque de Coco
This is a classic Puerto Rican holiday dessert, coconut pudding thickened with cornstarch or Maizena® and served cool with sprinkled cinnamon on top for a delicious and festive taste to it. It is simple and easy to make and perfect for the holiday season.
Makes
Serving size
Ingredients
4 cups coconut milk
½ cup cornstarch or Maizena®
¼ teaspoon sea salt
⅔ cup sugar
1 teaspoon cinnamon, ground
¼ teaspoon nutmeg, ground
¼ teaspoon ginger, ground
1 teaspoon vanilla extract
½ teaspoon lime zest
Special Equipment:
9-inch cake mold or 6 individual small bowls
Instructions
- In a medium bowl, mix coconut milk well if the cream is separated from the milk.
- In a medium saucepan, combine cornstarch with half of the coconut milk and stir to dissolve.
- Add the rest of the coconut milk, salt, sugar, spices (reserve ¼ teaspoon cinnamon for garnish), vanilla and lime zest to the saucepan and cook, stirring constantly, at medium-high heat until the mixture starts to thicken, about 3 to 5 minutes.
- Reduce to medium heat and let it boil for 2 minutes more to thicken.
- Transfer to a cold deep 9-inch cake mold or into 6 individual small molds and let cool.
- Turn the cake mold upside down and gently rest it on a plate.
- Refrigerate for at least 6 hours to let it set.
- Run a thin knife along the inside edges to loosen the pudding from the mold.
- Unmold pudding on a serving platter and sprinkle cinnamon on top when ready to serve.
Cooking Tip
If the pudding seems hard to free from the mold, pour hot water into a large bowl. Dip the outside of the mold (holding so the pudding itself is not soaked in water) for 1 minute to help the outer later to soften and loosen.
Recipe Contributed by FamilyCook Productions
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