Tembleque – Coconut Pudding
Quick, Luscious Coconut Pudding from Puerto Rico
Tembleque, which means “wiggly,” is a creamy coconut pudding that’s famous throughout Puerto Rico. Featuring GOYA® Coconut Milk, our Tembleque recipe makes a rich, cool coconut-flavored dessert that comes together in minutes! Simply cook the pudding, chill in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal.
Total Time
10m
Prep Time:5m
Yields:6 Servings
Ingredients
2 cans
(13.5 oz. each)
¾ cup
sugar
½ cup
corn starch
¼ tsp.
salt
Toasted coconut (for garnish)
Ground cinnamon (for garnish)
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Directions
Step 1
In medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.
Step 2
Pour into six 4-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
Step 3
To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired.
Evenly-Toasted Coconut
Toasted, shredded coconut makes a deliciously sweet and crunchy topping for all types of desserts, like tembleque, ice cream and more. To toast shredded coconut, heat a toaster oven or conventional oven to 400°F. Spread coconut evenly on sheet pan in a single layer. Cook, stirring occasionally, until coconut turns golden brown and crisp, 7-10 minutes. *Note: The high fat content in coconut can make the shredded pieces go from golden brown to black and charred in minutes. Once the coconut turns light golden brown, remove the pan from the oven and immediately remove the coconut from the hot pan: This will prevent the pan’s residual heat from over-cooking the coconut.
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Evenly-Toasted Coconut
Toasted, shredded coconut makes a deliciously sweet and crunchy topping for all types of desserts, like tembleque, ice cream and more. To toast shredded coconut, heat a toaster oven or conventional oven to 400°F. Spread coconut evenly on sheet pan in a single layer. Cook, stirring occasionally, until coconut turns golden brown and crisp, 7-10 minutes. *Note: The high fat content in coconut can make the shredded pieces go from golden brown to black and charred in minutes. Once the coconut turns light golden brown, remove the pan from the oven and immediately remove the coconut from the hot pan: This will prevent the pan’s residual heat from over-cooking the coconut.
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Tembleque – Coconut Pudding
Prep Time 5m
Total time 10m
Yields: 6 Servings
Quick, Luscious Coconut Pudding from Puerto Rico
Tembleque, which means “wiggly,” is a creamy coconut pudding that’s famous throughout Puerto Rico. Featuring GOYA® Coconut Milk, our Tembleque recipe makes a rich, cool coconut-flavored dessert that comes together in minutes! Simply cook the pudding, chill in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal.
Ingredients
2 cans (13.5 oz. each)
¾ cup
sugar
½ cup
corn starch
¼ tsp.
salt
Toasted coconut (for garnish)
Ground cinnamon (for garnish)
Directions
Step 1
In medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.
Step 2
Pour into six 4-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
Step 3
To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired.
