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
Puerto Rican Coconut Pudding
Puerto Rican Coconut Pudding
Prep Time
5 min
Cook Time
15 min
Yield
8 servings
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
Directions
- In a small saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
- Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon.
Nutrition Facts
1/2 cup: 286 calories, 21g fat (18g saturated fat), 0 cholesterol, 161mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.
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