Steps to Prepare Homemade Puerto Rican Creamy Temblequé (Coconut Pudding)

Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Favorite Puerto Rican Creamy Temblequé (Coconut Pudding). One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Puerto Rican Creamy Temblequé (Coconut Pudding) is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Puerto Rican Creamy Temblequé (Coconut Pudding) estimated approx 30 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Puerto Rican Creamy Temblequé (Coconut Pudding) using 11 ingredients and 4 steps. Here is how you cook it.

Puerto Rican traditional holiday dessert. Also perfect for any time of the year, especially when you have guests.

Ingredients and spices that need to be Make ready to make Puerto Rican Creamy Temblequé (Coconut Pudding):

1. Mixture
2. 1 cup Maizena (Corn starch)
3. 1/2 can Coconut milk
4. Mixing in saucepan
5. 3 1/2 can Coconut milk
6. 1 tsp salt
7. 2 tbsp vanilla extract
8. 1 cup granulated sugar
9. Garnish
10. 1 Ground cinnamon for garnish (optional)
11. 1 Coconut flakes for garnish (optional)

Instructions to make to make Puerto Rican Creamy Temblequé (Coconut Pudding)

1. Take your 1 cup of Maizena (or Corn starch) using a whisk, mix well with 1/2 can of coconut milk, until disolved. This will prevent any lumps in the process. Put a medium saucepan to medium heat.
2. (Using your whisk) Add your 3 1/2 cups of coconut milk, 1 teaspoon of salt, 2 tablespoons of vanilla extract, 1 cup of sugar, and your mixture of Maizena (corn starch).
3. Whisk for 10 to 15 minutes. You should now be getting a creamy thick constistency. Turn off. Put into your mold/s. You can do individual ones or use a big dish. Let cool for 10 minutes then refridgerate for at least 1 hour or more or even overnight. This recipe will make 14 (5 ounce) servings
4. To unmold (upside down) let your dish/cup sit in cold water. Run a butter knife or knife around edges, set flat surface plate or tray on top, hold tightly and flip. Use ground cinnamon and coconut flakes for garnish if you like.

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So that's going to wrap this up for this special food Step-by-Step Guide to Prepare Quick Puerto Rican Creamy Temblequé (Coconut Pudding). Thanks so much for reading. I'm sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!