Best 6 Tembleque Recipes

TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)

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)

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!

TEMBLEQUE

Steps:

• Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
• Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
• Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
• Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

TEMBLEQUE (COCONUT PUDDING)

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.

TEMBLEQUE LATTE

Steps:

• Stir espresso and coconut syrup together in a mug.
• Heat milk in a saucepan over medium-low heat until just beginning to boil, about 5 minutes; stir warm milk into espresso mixture. Sprinkle latte with cinnamon.

PUERTORICAN COCONUT CUSTARD: "TEMBLEQUE"

Steps:

• In a blender whirl all ingredients until smooth Pour into a saucepan; bring to a boil over medium heat. Reduce heat. Simmer until thickened; about 4 minutes. pour into small individuals molds. Cover. Refrigerate overnight.