TEMBLEQUE (COCONUT PUDDING)
The journalist and cookbook author Von Diaz cooked her way through the classic Puerto Rican cookbook, Cocina Criolla, about six years ago, eventually using the experience as a jumping off point for her own cookbook, "Coconuts and Collards." Her recipe for tembleque, the delicious coconut-milk pudding set with cornstarch and chilled in the fridge, is simple, but it does involve one laborious task: making coconut milk from scratch. As Diaz notes in her book, the effort is greatly rewarded - fresh coconut milk is infinitely more complex, floral and delicious than the kind that comes in a can. Mature coconuts, the ones ideal for making coconut milk, should be brown, hairy and very heavy. If you shake them around, you should be able to hear the water inside. (That said, you can absolutely use canned if you like; just cut the sugar back to a half cup.)
Provided by Tejal Rao
Categories custards and puddings, dessert
Time 2h30m
Yield Serves 10
Number Of Ingredients 6
Steps:
- To make fresh coconut milk, extract the coconut water and coconut meat from the coconut: Hammer a screwdriver into the coconut's three eyes, and pour the coconut water through a fine-mesh strainer into a blender. Wrap the coconut in a towel to balance it, and crack it open with a hammer or the dull side of cleaver. Remove the tough outer shell, then use a vegetable peeler to remove any remaining brown skin on the coconut meat. Rinse the meat thoroughly, then roughly chop it. Add 2 cups coconut meat and 3 1/2 cups hot water to the blender, and process. Strain through a fine-mesh sieve, pressing at coconut solids with the back of a spoon. Wrap the solids in a piece of cheesecloth, and squeeze firmly with your hands to get every last bit of liquid out. (Reserve coconut solids for another use.)
- In a saucepan, combine the cornstarch, sugar and salt, and mix together with a whisk. Lightly whisk the coconut milk if it has separated, then whisk 4 cups coconut milk into the cornstarch mixture. Add the orange-blossom water.
- Put the saucepan over medium-high heat, and whisk until the mixture starts to thicken. Lower the heat to medium-low, and continue stirring until a few bubbles start to appear and break on the surface and the mixture is just barely boiling. Remove from heat and immediately pour into 10 dry ramekins, using a scant half cup for each portion.
- Allow it to cool at room temperature for about 30 minutes, then cover with plastic wrap, and chill in the refrigerator for at least 2 hours, or until completely cold. Use a small palette knife to release the edges, and tip the tembleque out onto serving dishes (or, alternately, serve directly out of ramekins). Garnish with a dusting of cinnamon.
Nutrition Facts : @context http, Calories 718, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 61 grams, Fiber 16 grams, Protein 6 grams, SaturatedFat 54 grams, Sodium 131 milligrams, Sugar 25 grams
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Rxse
[email protected]I would definitely recommend this recipe to anyone who loves coconut. It's a great way to use up leftover coconut milk.
Naveed Khalil
[email protected]This was a very easy recipe to follow. I'm not a very experienced cook, but I was able to make this tembleque without any problems.
Ronaldo Mcintosh
[email protected]I made this recipe for a potluck, and it was a big hit. Everyone loved the unique flavor of the tembleque.
Alvin Bridgewater
[email protected]This was a very unique dessert. I'd never had anything like it before. I'm not sure if I liked it or not.
Faith Ikutegbe
[email protected]I'm not a big fan of coconut, but I really enjoyed this recipe. The tembleque was very light and refreshing.
Amit Pariyar
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit. I love the creamy texture and the rich coconut flavor.
Waheed WaheedAhmad
[email protected]I followed the recipe exactly, but my tembleque didn't turn out as thick as I expected. I'm not sure what I did wrong.
Abdullah Bhai
[email protected]This was a great recipe! I made it for a party, and it was a big hit. I'll definitely be making it again.
FB NAYEM
[email protected]I made this recipe for my family, and they all loved it. Even my picky kids ate it all up.
Uzma Imran
[email protected]This was a delicious and easy dessert to make. I used canned coconut milk, and it still turned out great.
Purushottam Thapa
[email protected]I've never had tembleque before, but I really enjoyed this recipe. It's a great dessert for a hot summer day.
God mahegele
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The tembleque was very light and fluffy, and the coconut flavor was very delicate.
Iftikhar Iftikhar ahamed
[email protected]This was a very easy recipe to follow. I made it with my kids, and they had a lot of fun helping me. The tembleque turned out great!
md wahab
[email protected]I made this recipe for a party, and it was a huge hit! Everyone loved the unique flavor of the tembleque.
Kuti Latifat
[email protected]I thought this recipe was just okay. The tembleque was a little too sweet for my taste, and the texture was a bit too firm.
Jameelkhan Khan
[email protected]This was my first time making tembleque, and it was a success! I'm not a big fan of coconut, but I really enjoyed this dessert.
Axmed mxamed Maxamuud
[email protected]I've made this recipe several times, and it never disappoints. It's a great way to use up leftover coconut milk.
Ayeshe Lyauvika Embundile
[email protected]Tembleque is a new favorite dessert in my house! It's so easy to make, and it's always a hit with guests. I love the combination of coconut and cinnamon.
Tara Thakur
[email protected]I followed the recipe exactly, and it turned out perfectly. The tembleque was so delicious and refreshing, and it was the perfect ending to a summer meal.
Azeez Yusuff
[email protected]This was an incredible dessert! The texture was so smooth and creamy, and the coconut flavor was rich and delicious. I doubled the recipe and served it to a group of friends, and everyone loved it.