Puerto Rican Creamy Temblequé (Coconut Pudding)

Name: Puerto Rican Creamy Temblequé (Coconut Pudding)
Total time: 1800 s
Yield: 14 servings
Cuisine: American
Ingredients: 1 cup Maizena (Corn starch); 1/2 can Coconut milk; 3 1/2 can Coconut milk; 1 tsp salt; 2 tbsp vanilla extract; 1 cup granulated sugar; 1 Ground cinnamon for garnish (optional); 1 Coconut flakes for garnish (optional)

Destinyrose1209 @cook_2794096

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

Destinyrose1209 @cook_2794096

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

Saved

Ingredients

30 mins

14 servings

Mixture
1 cupMaizena (Corn starch)
1/2 canCoconut milk
Mixing in saucepan
3 1/2 canCoconut milk
1 tspsalt
2 tbspvanilla extract
1 cupgranulated sugar
Garnish
1Ground cinnamon for garnish (optional)
1Coconut flakes for garnish (optional)

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Steps

30 mins

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.
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).
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
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.