Puerto Rican Coconut Pudding
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. —Linette Serenil, Upland, California
Ingredients
- 2/3 cup sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 2 cans (13.66 ounces each) coconut milk
- 1/2 teaspoon ground cinnamon
Reviews
Amazing recipe! So easy and so rich and tasty! I didn't change a thing. I love the texture of this unique dessert--part custard, part gelatin! A definite addition to any home's rotation of delicious dishes!
This is fantastic, but next time I might add a little less cornstarch. I didn't unmold it though, we just ate it in the original bowls.
Absolutely delicious! My husband liked it so well, I made it twice in one day! I have never made pudding from scratch before but it couldn't be simpler, especially with only five ingredients. This pudding is thicker than the pudding you make using a store-bought mix, perhaps because of the thicker consistency of the coconut milk. The next time I make it, I think I will add some toasted flaked coconut on top. It would make a very elegant end to a special meal but is simple enough for any weeknight dinner. As an added bonus, our kitchen smells fabulous!
Very good. My mother grew up in Puerto Rico and loves this.