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    You are in: Home / Recipes / Tembleque (Puerto Rican Style Coconut Pudding) Recipe
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    Tembleque (Puerto Rican Style Coconut Pudding)

    Tembleque (Puerto Rican Style Coconut Pudding). Photo by Crafty Lady 13

    1/1 Photo of Tembleque (Puerto Rican Style Coconut Pudding)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    chef FIFI's Note:

    This is one of the recipes that remind me of my childhood. This pudding is a very common Puerto Rican dessert. To describe it I would say that is a creamy coconut pudding, topped with cinnamon and delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    1. 1
      In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
    2. 2
      Stir constantly on medium high until mixture begins to boil and gets thick.
    3. 3
      Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
    4. 4
      Let cool on tabletop, then refrigerate.
    5. 5
      Top with garnish.
    6. 6
      Enjoy!

    Ratings & Reviews:

    • on January 10, 2011

      55

      I live in Puerto rico and this is a local favorite. Taste just like how they make it here. I used coconut milk instead of regular milk though, and a bit less sugar. Yummy!!! Worth a try.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2010

      45

      OK good recipe, but it should not be a pudding consistency. It should be like Jello. The name tembleque means to tremble or shake like Jello. My mother always made it for me and the joy of seeing it shake and jiggle was one of my best memories of this dessert. Not to mention how tasty it is. so if it comes out like Jello you done it right! so enjoy it and have fun it's a great dessert.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2010

      55

      Absolutely delicious. I was afraid that I would get that jello-y texture too but I didn't. Next time I will add only 2tbsp of sugarbcaz the cream of coco that I used has the right about if sweetness. What I've learn in my many years of cooking and baking that when it comes to cornstarch not all of then thicken or react the same way. Try changing name brands to see if you get a better consistancy or try adding less cornstarch for less thickness. It's best to never stop stirring it while it's heating up, it creates unpleasant lumps. After it thickenes up put it in it's serving dish right away.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Tembleque (Puerto Rican Style Coconut Pudding)

    Serving Size: 1 (154 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 305.6
     
    Calories from Fat 129
    42%
    Total Fat 14.3 g
    22%
    Saturated Fat 11.2 g
    56%
    Cholesterol 21.3 mg
    7%
    Sodium 101.0 mg
    4%
    Total Carbohydrate 38.5 g
    12%
    Dietary Fiber 1.2 g
    4%
    Sugars 15.7 g
    63%
    Protein 6.3 g
    12%

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