Tembleque- Coconut Pudding
Classic Puerto Rican desert recipe.
This one is a treat, it is light coconut custard that shakes like Jell-O.
That is why it's called tembleque, which can be loosely translated as jiggling.
- 4 cups coconut milk
- 1/2 cup of cornstarch
- 2/3 cup of sugar
- 1/2 tsp. salt
- ground cinnamon
Preparation time 120mins
Cooking time 140mins
In a saucepan dissolve cornstarch in 1/4 cup coconut milk. Once dissolved add the rest of the coconut milk, sugar, and salt. Cook at medium-high heat stirring constantly!
As it thickens, lower heat until it boils thick.
Pour right away into wet molds, pans or cups.
Cool and then cover and refrigerate for at least 2 hours. Carefully separate the tembleque from the mold using a knife. Turn it over unto a dish. Sprinkle with cinnamon.