Tembleque, or coconut pudding, brings back so many memories of the days my family would vacation in Puerto Rico to see my relatives. It was one of my favorite things to eat—I'm sure it will become a much-loved recipe with your family, as well.
This tasty pudding from Renee Schwebach of Dumont, Minnesota features from-scratch flavor with the ease of a mix. The trick is to stir the dry mixture well before using - if the cornstarch settles to the bottom, the pudding won't thicken properly.
"When I get the urge for something creamy and chocolaty, I whip up this old-fashioned pudding with a touch of almond," Darlene Markel writes from Salem, Oregon. "I like to eat it while it's warm with a dollop of whipped topping.