Tembleque is a mouthwatering creamy coconut pudding from Puerto Rico. Although it’s a favorite dessert served during the holidays, you may have it all year long. You can eat this flavorful dessert cold or heated.
INGREDIENTS:
2 (14oz) Cans Coconut Milk
3/4 cup Sugar
1/8 Tps Salt
1/2 Cup Cornstarch
1/4 Tps Ground Cinnamon
Combine the coconut milk, sugar, and salt in a medium saucepan and heat it to a medium-high temperature. To dissolve cornstarch, add 4–5 tablespoons of cold or room temperature coconut milk to a small bowl and mix.
Next, fill the pot with the cornstarch mixture. For around five minutes, or until the Tembleque is thick and smooth, bring it to a boil while stirring often to prevent clumps.
You can add an additional tablespoon of sugar if you like your tembleque really sweet.
Before pouring the Tembleque into a silicone Bundt mold, Wash it with cold water. Empty and shake out any extra water. be careful not to dry the mold.
After pouring the Tembleque into the mold, let it cool to room temperature. Place plastic wrap over the mold and place it on the Tembleque’s surface. Gently tap the bottom of the mold against the counter to release any trapped bubbles in the custard.
Depending on the size of your mold, chill the dessert in the fridge for at least two to four hours, or until it is cold and solid.
Once chilled, delicately circle the mold with a knife to loosen it, then overturn the Tembleque onto a platter.
Before serving, sprinkle the top with ground cinnamon. You can, however, add any garnish you wish.
You can use a standard metal cake or bundt pan. Apply coconut oil to the pan. Cover the pan with plastic wrap after pouring the tembleque into it. Put it in the fridge until it’s firm, about 5 to 6 hours.
When it comes to tembleque, ground cinnamon is the most conventional topping. It also gives this decadent dessert a hint of warmth and spice.
Coconut milk (full fat): Serves as the recipe’s foundation and gives it a delicious flavor.
Full fat coconut milk has less liquid and more cream, use it.
Cornstarch: Thickens and supports in the setting of the tembleque.
Sugar: Regulate the recipe’s sweetness level.
Salt: Boosts the flavor of all the ingredients.
Storage: The Tembleque can stay in the refrigerator for two to three days.
Enjoy!
