Puerto Rican Coconut Pudding

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    Puerto Rican Tembleque Coconut Pudding Recipe

    Tembleque, 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.

    TOTAL TIME: Prep: 5 min. Cook: 15 min. + coolingYIELD:8 servings

    Nutritional Facts1/2 cup equals 286 calories, 21 g fat (18 g saturated fat), 0 cholesterol, 161 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

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    Puerto Rican Coconut Pudding
    Puerto Rican Tembleque Coconut Pudding Recipe
    Prep Time 15 min
    Cook Time 5 min
    Servings
    servings
    Ingredients
    Prep Time 15 min
    Cook Time 5 min
    Servings
    servings
    Ingredients
    Puerto Rican Tembleque Coconut Pudding Recipe
    Instructions
    1. In medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.
    2. Pour into six 4-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
    3. To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired.
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