Tembleque Puerto Rican Pudding Recipes

TEMBLEQUE (PUERTO RICAN PUDDING)

Steps:

• Place 3 1/2 cups milk in a saucepan and heat to medium.
• Cook, stirring occasionally, until small bubbles appear on the sides.
• Combine in a bowl with the 2 cups coconut and stir to blend.
• Cover and let sit for 20 minutes. Place in a blender (use batches if necessary) and whiz for 10-20 seconds.
• Strain, pressing to extract as much liquid as possible.
• Measure the liquid and add enough milk to make a total of 3 1/2 cups.
• Whisk the cornstarch with 1/2 cup milk. Place the coconut milk in a heavy bottom saucepan over medium-low heat and gradually whisk in the cornstarch mixture.
• Stir in the salt and sugar. Increase the heat to medium-high and cook, stirring constantly, until the mixture thickens.
• Reduce heat to medium and continue to cook, stirring, for another 5 minutes.
• Stir in the cinnamon or orange blossom water and turn off heat.
• Rinse 8 custard cups, but don't dry them. Pour the mixture into the custard cups. Cool, then chill. This can be done up to two days in advance.
• Just before serving, toast the 2 tbsp coconut in a small, dry skillet over medium heat, shaking and stirring until it browns. Sprinkle over the tops of the tembleque and serve.

TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)

Steps:

• Grease eight 4-ounce molds or one large 4-cup mold (you can use ramekins, baking pans, custard cups, etc.) with a spritz of baking spray or coconut oil. Stir together the coconut milk, salt and sugar and stir in a medium saucepan over medium-high until the sugar dissolves.
• Transfer 1 cup of the warm coconut milk to a medium bowl. Whisk in the cornstarch to create a smooth slurry. Slowly whisk the slurry back into the pan and cook, whisking constantly, until thickened and pudding-like, about 5 minutes.
• Pour the mixture into the prepared molds and let cool at room temperature for 20 minutes before loosely covering with plastic wrap and refrigerating.
• Chill until set, at least 4 hours. To serve, run a thin wet knife along the edges of the molds, then carefully invert onto a plate or plates. Sprinkle with ground cinnamon if desired.

TEMBLEQUE (PUERTO RICAN STYLE COCONUT PUDDING)

Steps:

• 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.
• Enjoy!

TEMBLEQUE PUERTO RICAN COCONUT PUDDING

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.