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Tembleque Puerto Rican Coconut Pudding
Prep
10 mins
Cook
5 mins
Servings
6
Difficulty
Easy
My grandmother always made tembleque for special occasions, and now I'm sharing her simple version with you. This silky Puerto Rican coconut pudding is incredibly easy to prepare in just fifteen minutes, making it perfect for weeknight desserts or unexpected guests. Coconut milk gives this custard its luxurious texture while providing healthy fats that support heart health and satiety. What I love most is how few ingredients you need and how budget friendly it is compared to fancy desserts. Just a handful of pantry staples combine into something that tastes like you spent hours in the kitchen. The delicate hint of cinnamon on top makes it feel elegant, but truly anyone can make this.
Ella x
Ingredients
- 22 (14 ounce) cans coconut milk
- ¾ cup sugar¾ cup sugar
- ¼ teaspoon kosher salt¼ teaspoon kosher salt
- ½ cup cornstarch½ cup cornstarch
- 11 pinch ground cinnamon
Detail level
Instructions
- 1
Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
- 2
Pour into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- 3
Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon.
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