Tembleque (Puerto Rican Coconut Pudding/Custard)

Name: Tembleque (Puerto Rican Coconut Pudding/Custard)
Total time: 900 s
Yield: 3-4 people
Cuisine: American
Ingredients: 1/2 c sugar; 1/2 c corn flour; 1 tsp cinnamon; 1 pinch salt; 2 (400 ml) cans of coconut cream; 1-1/2 tsp vanilla; (1)-3 inch peel of lemon; 1/2 (optional) cinnamon stick

ifuchi @cook_112236741

enugu

Tembleque is a very rich, creamy, decadent melt in your mouth satisfying pudding with a refreshing light flavor that will keep you wanting more! This is a must try to experience the creamy melt in your mouth texture and light flavor of coconut that’s not too coconutty lol here we go….

ifuchi @cook_112236741

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Ingredients

10-15 minutes

3-4 people

1/2 csugar
1/2 ccorn flour
1 tspcinnamon
1 pinchsalt
2 (400 ml)cans of coconut cream
1-1/2 tspvanilla
(1)-3 inchpeel of lemon
1/2 (optional)cinnamon stick

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Steps

10-15 minutes

1

To a pot add in the sugar, corn flour, cinnamon and salt. stir.
2

Add one can of coconut cream and mix it very well so there’s no lumps. Do the same with the second can. No lumps.
3

Add lemon peel and cinnamon stick (if you’re using) put on medium heat and cook about 5-10 minutes when you start to see small bubbles around the sides start stirring but not vigorously, it will cause bubbles in the finished tembleque. We want this exact consistency below. Take the mold or molds you will be using and rinse them everywhere inside with cold water. This will create a thin barrier and help the custard to release from the mold easily. Remove lemon peel and cinnamon stick.
4

Distribute the custard into your mold/s and place in the refrigerator for at least 2 hours. The longer the better. If you have trouble removing from mold/s set the mold into hot water to loosen.
5

Now sit and relax and enjoy this incredible tembleque 🎉 share something special with a loved one and make it a great day ❤️