Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, puerto rican creamy temblequé (coconut pudding). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Puerto Rican Creamy Temblequé (Coconut Pudding) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Puerto Rican Creamy Temblequé (Coconut Pudding) is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook puerto rican creamy temblequé (coconut pudding) using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Puerto Rican Creamy Temblequé (Coconut Pudding):
- Make ready Mixture
- Take 1 cup Maizena (Corn starch)
- Make ready 1/2 can Coconut milk
- Make ready Mixing in saucepan
- Make ready 3 1/2 can Coconut milk
- Take 1 tsp salt
- Prepare 2 tbsp vanilla extract
- Take 1 cup granulated sugar
- Prepare Garnish
- Take 1 Ground cinnamon for garnish (optional)
- Get 1 Coconut flakes for garnish (optional)
Steps to make Puerto Rican Creamy Temblequé (Coconut Pudding):
- 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.
- (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).
- 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
- 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 is going to wrap this up for this special food puerto rican creamy temblequé (coconut pudding) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
