Puerto Rican Creamy Temblequé (Coconut Pudding)
Puerto Rican Creamy Temblequé (Coconut Pudding)

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, puerto rican creamy temblequé (coconut pudding). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Puerto Rican Creamy Temblequé (Coconut Pudding) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Puerto Rican Creamy Temblequé (Coconut Pudding) is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have puerto rican creamy temblequé (coconut pudding) using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Puerto Rican Creamy Temblequé (Coconut Pudding):
  1. Prepare Mixture
  2. Take 1 cup Maizena (Corn starch)
  3. Get 1/2 can Coconut milk
  4. Take Mixing in saucepan
  5. Get 3 1/2 can Coconut milk
  6. Make ready 1 tsp salt
  7. Make ready 2 tbsp vanilla extract
  8. Prepare 1 cup granulated sugar
  9. Get Garnish
  10. Make ready 1 Ground cinnamon for garnish (optional)
  11. Make ready 1 Coconut flakes for garnish (optional)
Steps to make Puerto Rican Creamy Temblequé (Coconut Pudding):
  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.

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