Tembleque, which means “wiggly,” is a creamy coconut pudding. My husband is Puerto Rican and wanted me to make this!
Preparation Details
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 3 hrs 15 mins
Servings: 6
Ingredients
- 2 (14 ounce) cans coconut milk
- ¾ cup sugar
- ¼ teaspoon kosher salt
- ½ cup cornstarch
- 1 pinch ground cinnamon
Steps
- Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
- Pour into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon.
