Prep 15 mins
Cook 0 mins
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.
- 7 ounces cream of coconut (approx 1/2 can)
- 2 1⁄2 cups milk
- 1⁄2 cup cornstarch
- 4 tablespoons sugar (or to taste)
- 1 teaspoon vanilla
- ground cinnamon, and or flaked coconut
- In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
- Stir constantly on medium high until mixture begins to boil and gets thick.
- Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
- Let cool on tabletop, then refrigerate.
- Top with garnish.
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.
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.
It was perfect this is the consistency I was looking for. I had made this before when I was younger but forgot how to make. Thanks!