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.
PUDíN DE CAMOTE, CALABAZA Y COCO
¡Dulcecito y carismático! Prueba hoy mismo la dulzura inesperada de este pudín de camote, calabaza y coco. ¡México, EE. UU. y el caribe unidos en una receta!
Provided by My Food and Family
Categories Casa
Time 1h
Yield 12 porciones de 1/2 taza cada una
Number Of Ingredients 10
Steps:
- Calienta el horno a 350ºF.
- Mezcla bien todos los ingredientes excepto los malvaviscos y el coco tostado; ponlos en una cazuela o molde de 2 L rociada con aceite en aerosol.
- Hornéalos 45 min. o hasta que se terminen de calentar.
- Calienta el asador del horno (broiler). Pon los malvaviscos sobre la cazuela. Ásalos a 6 pulgs. de la fuente de calor de 1 a 2 min. o hasta que queden bien doraditos. Espolvoréalos con el coco tostado. Sirve el postre caliente.
Nutrition Facts : Calories 200, 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
PUDIM DE COCO (COCONUT PUDDING - EAST TIMOR)
Steps:
- Heat oven to 350 degrees F.
- Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is free of lumps. When the sugar turns a caramel color, remove it from the heat and pour it into a 6-cup mold. Set aside.
- Beat the eggs with 2 cups sugar, until fluffy. Place flour in a small bowl and add 2 tablespoons coconut milk, one at a time until mixture is smooth. Add the flour mixture to the coconut milk, mix well and then add to the egg mixture. Pour mixture over into mold over caramelized sugar. Place the mold in a large baking pan filled with 1 inch of hot water to create a bain-marie. Bake for 40 minutes. Remove from water bath immediately. Cool for 20 minutes then invert onto a serving dish and chill for 6 to 8 hours. To serve, sprinkle with freshly grated coconut if desired.
- Cook's Note: Instead of grating a fresh coconut I have used frozen fresh coconut found the freezer department of most supermarkets. It works just as well.
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 (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
BEST PUDIM DE COCO
This is an adaptation of a recipe from my ex's mother. It is a Brazilian-style coconut flan. This is always a crowd pleaser at a dinner party. Fat-free condensed milk works fine (and with 5 eggs and coconut milk its probably a better idea anyway.)
Provided by Transylmania
Categories Dessert
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Oil a tube pan or souffle dish. Set aside.
- In a small saucepan combine sugar and water. Heat over medium-high until sugar melts and turns golden brown. Pour the caramel into the oiled pan and let harden.
- Heat oven to 350°F.
- Whisk together the other ingredients. Pour into the caramel-lined pan. Cover with aluminum foil.
- Fill a roasting pan halfway with hot water. Put the tube pan in the bain-marie and bake at 350 F for one hour, or until a knife inserted comes out clean.
- With foil still on top, put the pudim into the refrigerator overnight.
- Unmold onto a serving platter and serve. (If you have trouble with this try putting the bottom of the pan in warm water to loosen the caramel.
PUMPKIN PUDDING (BUDIN DE CALABAZA)
This is a recipe from Puerto Rico. They enjoy pudding as a light but special ending to a meal. This popular dessert is a medley of pumpkin, cinnamon, and cloves.
Provided by breezermom
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl thoroughly combine the pumpkin, sugar, flour, butter, cinnamon, salt and cloves. Add eggs; lightly beat eggs into pumpkin mixture with a fork. Add milk; mix well.
- Place a 10 x 6 x 2 inch baking pan in a 13 x 9 x 2 inch baking pan on an oven rack. Pour in the pumpkin mixture. Pour hot water into the outer pan to a depth of 1 inch. Bake in a 350 degree oven about 45 minutes or till knife inserted comes out clean. Cool pudding; chill.
- Combine whipping cream and rum. Beat till soft peaks form. Spoon pudding into 8 dessert dishes. Dollop each with whipped cream mixture.
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