Best 3 Puerto Rican Coconut Pudding Recipes
Embark on a culinary journey to the heart of Puerto Rican cuisine with our delectable coconut pudding, a dessert that harmoniously blends tropical flavors and creamy textures. This traditional treat, known as "Tembleque," is a symphony of coconut milk, cornstarch, sugar, and spices, crowned with a sprinkle of cinnamon. Its smooth and silky consistency is a testament to the careful balance of ingredients, while the distinct coconut aroma captivates the senses. As you delve into this recipe, you'll discover the secrets to crafting the perfect Tembleque, including tips for achieving the ideal texture and avoiding common pitfalls.
Additionally, we present two enticing variations to tantalize your taste buds: a luscious chocolate coconut pudding that seamlessly merges the richness of cocoa with the delicate sweetness of coconut, and a refreshing coconut-pineapple pudding that bursts with tropical vibrancy. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can confidently recreate these culinary gems. So, prepare to indulge in the delightful flavors of Puerto Rican coconut pudding in all its variations, and let your taste buds experience the magic of this beloved dessert.
TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)
One of the most popular desserts in Puerto Rico, tembleque gets its name from the Spanish word for "tremble," which refers to the wiggly, jiggly texture of this molded pudding. Made with coconut milk thickened with cornstarch, the pudding is both vegan and gluten-free, making it a perfect choice when entertaining family and friends.
Provided by Alejandra Ramos
Categories dessert
Time 4h35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Grease eight 4-ounce molds or one large 4-cup mold (you can use ramekins, baking pans, custard cups, etc.) with a spritz of baking spray or coconut oil. Stir together the coconut milk, salt and sugar and stir in a medium saucepan over medium-high until the sugar dissolves.
- Transfer 1 cup of the warm coconut milk to a medium bowl. Whisk in the cornstarch to create a smooth slurry. Slowly whisk the slurry back into the pan and cook, whisking constantly, until thickened and pudding-like, about 5 minutes.
- Pour the mixture into the prepared molds and let cool at room temperature for 20 minutes before loosely covering with plastic wrap and refrigerating.
- Chill until set, at least 4 hours. To serve, run a thin wet knife along the edges of the molds, then carefully invert onto a plate or plates. Sprinkle with ground cinnamon if desired.
TEMBLEQUE (PUERTO RICAN STYLE COCONUT PUDDING)
This is one of the recipes that remind me of my childhood. This pudding is a very common Puerto Rican dessert. To describe it I would say that is a creamy coconut pudding, topped with cinnamon and delicious.
Provided by chef FIFI
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
- Stir constantly on medium high until mixture begins to boil and gets thick.
- Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
- Let cool on tabletop, then refrigerate.
- Top with garnish.
- Enjoy!
PUERTO RICAN COCONUT PUDDING
Tembleque, or coconut pudding, brings back so many memories of the days my family would vacation in Puerto Rico to see my relatives. It was one of my favorite things to eat-I'm sure it will become a much-loved recipe with your family, as well. -Linette Serenil, Upland, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon.
Nutrition Facts : Calories 286 calories, Fat 21g fat (18g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- To achieve a smooth and creamy pudding, ensure the coconut milk is of good quality and use full-fat canned coconut milk. If you prefer a lighter version, you can use a combination of full-fat and light coconut milk.
- Using a heavy-bottomed saucepan helps distribute heat evenly and prevents the pudding from scorching.
- Stir the pudding constantly while cooking to prevent lumps from forming and ensure even cooking.
- If you don't have a blender, you can mash the coconut meat with a fork or use a food processor until it reaches a smooth consistency.
- Adjust the sweetness of the pudding according to your preference by adding more or less sugar.
- For a richer flavor, use brown sugar instead of white sugar.
- Adding a pinch of salt helps balance the sweetness of the pudding and enhances the overall flavor.
- Garnish the pudding with additional grated coconut, toasted coconut flakes, or fresh fruit slices for a visually appealing presentation.
- Serve the pudding chilled for a refreshing and delightful dessert experience.
Conclusion:
Puerto Rican Coconut Pudding is a delectable dessert that combines the tropical flavors of coconut and vanilla. With its creamy texture, rich flavor, and ease of preparation, this pudding is sure to become a favorite among coconut lovers. Whether you're enjoying it as a special treat or as a comforting everyday dessert, this pudding is a true culinary delight. So, gather your ingredients, follow the simple steps, and indulge in the tropical goodness of Puerto Rican Coconut Pudding!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
