Tembleque Puerto Rican Coconut Pudding (Print Version)
# Ingredients:
01 -
27 oz coconut milk (2 cans, 13.5 oz each)
02 -
½ cup cornstarch
03 -
¾ cup granulated sugar
04 -
½ teaspoon salt
05 -
1 teaspoon vanilla extract (optional)
06 -
½ teaspoon coconut extract (optional)
07 -
Ground cinnamon, for garnish
08 -
Shredded or toasted coconut, optional garnish
# Instructions:
01 -
Spray individual mini silicone bundt cake molds or a traditional bundt pan with non-stick spray. Set them aside.
02 -
Add coconut milk, cornstarch, sugar, cinnamon, and salt to a medium-sized pot set over medium heat. Whisk to combine.
03 -
Bring the mixture to a simmer and cook for about 5 minutes, whisking constantly, until thickened. Remove from the heat and stir in extracts if using.
04 -
Transfer the thickened mixture into the prepared bundt pan or individual molds. Spread it into an even layer using a spatula or the back of a spoon.
05 -
Allow the mixture to cool at room temperature for 1 hour. Then, cover and chill in the refrigerator for 3 to 4 hours, or overnight.
06 -
Once completely chilled, remove the tembleque from the fridge and turn it out onto a plate or serving platter. Dust with ground cinnamon and serve immediately.
# Notes:
01 -
Store leftover tembleque in the refrigerator for up to 7 days. Use plastic wrap directly on the surface of the pudding to prevent a hardened layer.
02 -
Whisk constantly while cooking to avoid clumps and ensure a smooth texture.
03 -
For easier unmolding, grease the mold well or use silicone molds. If needed, dip the mold in warm water briefly, being careful not to let water touch the dessert.
04 -
For extra flavor and texture, garnish with shredded or toasted coconut, or stir in 1 cup of shredded coconut into the mixture before chilling.
05 -
Add orange zest or orange rind to the mixture for a hint of citrus flavor. Discard the rind before transferring to the mold.