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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, puerto rican creamy temblequé (coconut pudding). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Puerto Rican Creamy Temblequé (Coconut Pudding) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Puerto Rican Creamy Temblequé (Coconut Pudding) is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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. Take Mixture
  2. Get 1 cup Maizena (Corn starch)
  3. Take 1/2 can Coconut milk
  4. Prepare Mixing in saucepan
  5. Make ready 3 1/2 can Coconut milk
  6. Make ready 1 tsp salt
  7. Make ready 2 tbsp vanilla extract
  8. Make ready 1 cup granulated sugar
  9. Take Garnish
  10. Prepare 1 Ground cinnamon for garnish (optional)
  11. Get 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.

So that’s going to wrap this up for this special food puerto rican creamy temblequé (coconut pudding) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!