PUERTO RICAN COCONUT PUDDING
Tembleque, or 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. -Linette Serenil, Upland, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon.
Nutrition Facts : Calories 286 calories, Fat 21g fat (18g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
TEMBLEQUE PUERTO RICAN COCONUT PUDDING
My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.
Provided by Joanne Guzman
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
- Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 38.5 g, Fat 27.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 24.7 g, Sodium 98 mg, Sugar 25 g
BUDIN (PUERTO RICAN BREAD PUDDING)
Budin is a traditional Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!
Provided by Nande
Categories World Cuisine Recipes Latin American Caribbean
Time 5h
Yield 10
Number Of Ingredients 13
Steps:
- Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
- Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
- Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 74.9 g, Cholesterol 115.8 mg, Fat 15.8 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 8.5 g, Sodium 656.1 mg, Sugar 52.3 g
COCONUT BREAD PUDDING FROM PUERTO RICO/BUDIN DE COCO DE PUERTO RICO
Steps:
- Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 cup of the coconut flakes and the raisins.
- Grease a 13 x 9-inch baking pan with 1 tablespoon butter. Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top.
- Bake on the upper rack of a preheated 350 degrees F oven until the bread pudding has set and is golden brown on top, about 45 minutes. Cut the bread pudding into squares and serve hot, warm, or chilled, on its own or with mango slices.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUDIN - COSTA RICAN BAKED PUDDING
This delicious dessert is a cross between a custard and a bread pudding. In fact, it starts its life as a stale french roll or baguette. This recipe is from a Costa Rican foodie website: recetasdecostarica.com but obviously, the recipes are all in Spanish! Be sure the bread is old and dry. You can personalize this recipe in so many tasty ways... try adding any of the following: 1/2 cup raisins, candied fruit or shredded coconut, 1 tsp orange zest, almond extract instead of vanilla, etc. The finised product is wonderful with a scoop of homemade vanilla ice cream and a drizzle of home-made fruit reduction (think raspberry!). Enjoy...
Provided by Jostlori
Categories Dessert
Time 1h15m
Yield 1 pan, 10 serving(s)
Number Of Ingredients 7
Steps:
- Butter a baking dish, preheat oven to 350 degrees.
- Place bread into large saucepan, add milk and let stand for five minutes.
- Add vanilla, cinammon, butter and sugar to the saucepan, then bring to a boil, stirring occasionally.
- Remove from heat and let cool for five minutes.
- In separate bowl, beat eggs and set aside.
- Place bread mixture in a blender jar (fill only halfway at first, start blender). Then, with blender running, ladle rest of mixture into blender. Process till smooth and return mixture to saucepan.
- Take one cup of hot mixture and ladle slowly into beaten eggs to temper them. Then add egg mixture to saucepan. Stir well to incorporate. If adding other ingredients (raisins, coconut, etc) add now.
- Pour into prepared pan and bake for one hour or until toothpick inserted in center comes out clean. Let cool to room temp for easy cutting.
Nutrition Facts : Calories 263.6, Fat 14.3, SaturatedFat 8.6, Cholesterol 93.9, Sodium 183.3, Carbohydrate 28.6, Fiber 0.3, Sugar 20.3, Protein 5.9
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