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Tembleque (Puerto Rican Coconut Pudding)
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Whip up a delightful Puerto Rican Coconut Pudding, or tembleque, in just 20 minutes with coconut milk, sugar, and cornstarch. Customize with lime, orange, or cinnamon for a tasty twist.
Ingredients:
2/3 cupgranulated sugar
1/2 cupcornstarch
1/4 teaspoonground cinnamon
Pinch of salt
2 (13.5 ounce) cansfull-fat coconut milk
11/2 teaspoons vanilla extract
3-inchpeel of lime, optional
1cinnamon stick, optional
To garnish:
1/2 cupsweetened coconut flakes, toasted
1teaspoonground cinnamon
Instructions:
In a cold, heavy-bottom pot with sloping sides, whisk together the sugar, cornstarch, ground cinnamon, and salt until well combined.
Slowly incorporate the coconut milk: Whisk one can of coconut milk and vanilla into the sugar until a smooth paste forms, ensuring there are no lumps. Then whisk in the rest of the coconut milk until well combined.
Stir in the chopped parsley and grated Parmesan cheese: Mix in the chopped parsley and grated Parmesan cheese until well combined.
To cook the tembleque, place the pot over medium heat and whisk the mixture until it simmers. Keep whisking gently as small bubbles form. Cook for 5 to 10 minutes until the mixture leaves a ribbon when the whisk is lifted. Remove from heat, discard lime peel and cinnamon stick, and let it cool while rinsing the mold(s).
Prepare the molds: Fill the molds with cold water and gently swirl it around to rinse thoroughly, simulating the motion of washing dishes and removing any soap residue.
Prepare molds: Gently shake off any excess water without drying them. Fill each mold with a ladle or spoon, using a cup of the hot liquid per individual mold or pouring all the custard into a large 10-inch mold for a crowd.
Release any air bubbles trapped in the custard by gently tapping the mold against the countertop.
Chill the tembleque: Cover it with plastic wrap directly on the surface and refrigerate until fully chilled, which can take 2 to 4 hours depending on the mold size.
Unmold and garnish gracefully: Loosen the custard by running a knife along the edges, then flip the mold onto a plate to let the custard slide out smoothly.
To present: Top the tembleque with toasted coconut flakes and ground cinnamon. Keep refrigerated in an air-tight container or covered in plastic wrap while unmolded, ensuring contact with the custard.