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Puerto Rican Creamy Temblequé (Coconut Pudding)
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A picture of Puerto Rican Creamy Temblequé (Coconut Pudding).

Puerto Rican Creamy Temblequé (Coconut Pudding)

Destinyrose1209
Destinyrose1209 @cook_2794096

Puerto Rican traditional holiday dessert. Also perfect for any time of the year, especially when you have guests.

Puerto Rican traditional holiday dessert. Also perfect for any time of the year, especially when you have guests.

Read more

Puerto Rican Creamy Temblequé (Coconut Pudding)

Destinyrose1209
Destinyrose1209 @cook_2794096

Puerto Rican traditional holiday dessert. Also perfect for any time of the year, especially when you have guests.

Puerto Rican traditional holiday dessert. Also perfect for any time of the year, especially when you have guests.

Read more
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Ingredients

30 mins
14 servings
  1. Mixture
  2. 1 cupMaizena (Corn starch)
  3. 1/2 canCoconut milk
  4. Mixing in saucepan
  5. 3 1/2 canCoconut milk
  6. 1 tspsalt
  7. 2 tbspvanilla extract
  8. 1 cupgranulated sugar
  9. Garnish
  10. 1Ground cinnamon for garnish (optional)
  11. 1Coconut flakes for garnish (optional)
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Steps

30 mins
  1. 1

    Take your 1 cup of Maizena (or Corn starch) using a whisk, mix well with 1/2 can of coconut milk, until disolved. This will prevent any lumps in the process. Put a medium saucepan to medium heat.

    A picture of step 1 of Puerto Rican Creamy Temblequé (Coconut Pudding).
  2. 2

    (Using your whisk) Add your 3 1/2 cups of coconut milk, 1 teaspoon of salt, 2 tablespoons of vanilla extract, 1 cup of sugar, and your mixture of Maizena (corn starch).

    A picture of step 2 of Puerto Rican Creamy Temblequé (Coconut Pudding).
  3. 3

    Whisk for 10 to 15 minutes. You should now be getting a creamy thick constistency. Turn off. Put into your mold/s. You can do individual ones or use a big dish. Let cool for 10 minutes then refridgerate for at least 1 hour or more or even overnight. This recipe will make 14 (5 ounce) servings

    A picture of step 3 of Puerto Rican Creamy Temblequé (Coconut Pudding).
  4. 4

    To unmold (upside down) let your dish/cup sit in cold water. Run a butter knife or knife around edges, set flat surface plate or tray on top, hold tightly and flip. Use ground cinnamon and coconut flakes for garnish if you like.

    A picture of step 4 of Puerto Rican Creamy Temblequé (Coconut Pudding).
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Copied!

Destinyrose1209
Destinyrose1209 @cook_2794096
on October 17, 2014 21:57
Cooking is my passion!!! My recipes have a unique Puerto Rican 🇵🇷twist!!
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  1. 4th for coconut milk

Comments

bronxgirl
bronxgirl @cook_3146884
October 18, 2014 00:31
Love this. Mami would make this and Arroz con Dulce for Christmas. Thanks for sharing.
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