Puerto Rican Creamy Temblequé (Coconut Pudding). Tembleque Puerto Rican Coconut Pudding Tembleque Puerto Rican Coconut Pudding. In fact they said it was better than coconut ice cream! In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.

Puerto Rican Coconut Pudding, or tembleque, is a simple dessert made from ingredients you probably have on hand - coconut milk, sugar, and cornstarch. You can dress it up with lime, orange, or cinnamon. Tembleque, a classic dessert made with coconut milk, cornstarch and sugar, looks like jelly but tastes like pudding. You can cook Puerto Rican Creamy Temblequé (Coconut Pudding) using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Puerto Rican Creamy Temblequé (Coconut Pudding)

You need of Mixture.
Prepare 1 cup of Maizena (Corn starch).
It's 1/2 can of Coconut milk.
You need of Mixing in saucepan.
You need 3 1/2 can of Coconut milk.
You need 1 tsp of salt.
You need 2 tbsp of vanilla extract.
Prepare 1 cup of granulated sugar.
It's of Garnish.
Prepare 1 of Ground cinnamon for garnish (optional).
You need 1 of Coconut flakes for garnish (optional).

It is either made with coconut milk or coconut cream but this recipe uses coconut milk. This easy and instant Puerto Rican style coconut pudding recipe takes just few minutes to cook a great dessert at home. My tembleque recipe is the perfect base for all types of warm, comforting flavors, so please feel free to add your own spin. Some great flavors to add to the mix are ground cloves, cinnamon, nutmeg, or even coconut extract for an extra punch of coconut-ty flavor.

Puerto Rican Creamy Temblequé (Coconut Pudding) instructions

Take your 1 cup of Maizena (or Corn starch) using a whisk, mix well with 1/2 can of coconut milk, until disolved. This will prevent any lumps in the process. Put a medium saucepan to medium heat..
(Using your whisk) Add your 3 1/2 cups of coconut milk, 1 teaspoon of salt, 2 tablespoons of vanilla extract, 1 cup of sugar, and your mixture of Maizena (corn starch)..
Whisk for 10 to 15 minutes. You should now be getting a creamy thick constistency. Turn off. Put into your mold/s. You can do individual ones or use a big dish. Let cool for 10 minutes then refridgerate for at least 1 hour or more or even overnight. This recipe will make 14 (5 ounce) servings.
To unmold (upside down) let your dish/cup sit in cold water. Run a butter knife or knife around edges, set flat surface plate or tray on top, hold tightly and flip. Use ground cinnamon and coconut flakes for garnish if you like..

Mix and match your favorites to create your own signature tembleque recipe. This Tembleque, a Puerto Rican Coconut Pudding recipe 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. Tembleque was my favorite dessert growing up. Tembleque is a Puerto Rican recipe for a jiggly coconut milk pudding similar in texture to pannacotta or jello.