tembleque (coconut pudding)
(1 RATING)
In Puerto Rico this is a very popular dessert. Pronounced tem-bleh-ke ...which means "jiggly". Feels good going down the throat..LOL! This recipe is from Goya Foods.
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prep time
5 Min
cook time
5 Min
method
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yield
6 serving(s)
Ingredients
- 2 cans (13.5 oz each) goya coconut milk
- 3/4 cup sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- - ground cinnamon for garnish
How To Make tembleque (coconut pudding)
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Step 1In medium saucepan over medium-high heat, combine coconut milk,sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly until mixture comes to a boil and is smooth & thick, about 5 minutes.
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Step 2Pour into 6 (4 oz. molds) cover with plastic wrap and refrigerate for 3 hours.
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Step 3To unmold, run thin knife around edge, invert to serving plate ( or serve in molds if you like). Sprinkle with cinnamon and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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