Tembleque Puerto Rican Coconut Pudding
Tembleque is a coconut dessert pudding from Puerto Rico similar to blancmange and related to Latin American manjar blancos and Filipino maja blanca. It is one of the most popular desserts in Puerto Rican cuisine.
Equipment
- 1 Medium Saucepan
Ingredients
- 2 14 oz can coconut milk
- 3/4 cup sugar
- 1/4 tsp kosher salt
- 1/2 cup cornstarch
- 1 pinch ground cinnamon
Instructions
- 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 day
- Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon