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Puerto Rican Coconut Pudding

LatinKitchen1's picture
Ingredients
  Coconut milk 13 1⁄2 Ounce (1 Can)
  Sugar 1⁄2 Cup (8 tbs)
  Corn starch 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla extract 1 Teaspoon
  Cinnamon To Taste
Directions

In a saucepan blend together Coconut milk, sugar and corn starch-when blended- stir in salt. Place over medium heat and with wisk or fork stir constantly until mixture becomes thick. Once thick, shut off heat and wisk in vanilla extract. (NOTE: if mixture become too thick, stir in 1/4 cup milk.) Once all the vanilla is incorporated into the mixture, pour out mixture into a bowl. Smooth out the top and place plastic wrap over mixture. Set in fridge for several hours or overnight. When chilled and set (several hours later), remove from fridge. To unmold--use a butter knife to release the tembleque from the sides and bottom of the bowl and invert to a large plate. Sprinkle with cinnamon and/or toasted coconut flakes. Cut into wedges - serve --ENJOY

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Puerto Rican
Course: 
Dessert
Taste: 
Sweet
Method: 
Mixing
Dish: 
Pudding
Ingredient: 
Coconut
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
100 Minutes
Servings: 
4
A pudding to be had on a summer evening would this coco nutty pudding! See how Vicki makes this yummy dessert! An easy recipe to follow to make this quick dessert though the quality of the video is compromised!

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