Puerto Rican Coconut Pudding

Name: Puerto Rican Coconut Pudding
Prep time: 5 min
Cook time: 15 min
Total time: 20 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

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

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.

Originally published as Tembleque (Puertorican coconut pudding) in Holiday & Celebrations Cookbook 2011

Reviews

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Average Rating:

AllisonO

Mar 17, 2016

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!
beboppin247

Oct 10, 2012

Very good. My mother grew up in Puerto Rico and loves this.