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    You are in: Home / Recipes / Tembleque - Coconut Pudding Recipe
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    Tembleque - Coconut Pudding

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Sleeplessinmiami's Note:

    I got this recipe many years ago from a Goya cookbook and I must say that after trying other recipes this is the one I always go back to. It is quick and very easy and is packed with lots of coconut flavor. For the past 6 years my co-workers have asked me to make this for our Thanksgiving luncheon and its always the first dessert to go. One note - I like to use 2 cups of canned coconut milk in place of regular whole milk.

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    Units: US | Metric


    1. 1
      1.In a bowl combine milk and cream of coconut. In saucepan, dissolve corn starch in 1/2 cup of milk mixture.
    2. 2
      2.Add remaining milk mixture, salt, sugar, vanilla. Stir on medium high until mixture begins to thicken. Lower heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring gently.
    3. 3
      3.Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight.
    4. 4
      Unmold. Slice, sprinkle with cinnamon.

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    Nutritional Facts for Tembleque - Coconut Pudding

    Serving Size: 1 (171 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 394.9
    Calories from Fat 209
    Total Fat 23.3 g
    Saturated Fat 19.4 g
    Cholesterol 17.0 mg
    Sodium 153.2 mg
    Total Carbohydrate 41.8 g
    Dietary Fiber 2.4 g
    Sugars 19.2 g
    Protein 6.9 g

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