TEMBLEQUE DE COCO - COCONUT TEMBLEQUE
Tembleque is a traditional dish served in Puerto Rico around the holiday season. It is jiggly and similar in texture to a panna cotta.
Provided by MKCortes (Latin Goddess)
Categories World Cuisine Recipes Latin American Caribbean
Time 5h15m
Yield 12
Number Of Ingredients 14
Steps:
- Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
- Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
- Remove saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
- Remove tembleque from refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of pan in a bowl of warm water for 1 minute. Carefully separate tembleque from pan by running a thin knife around the edges. Place a serving dish on top of pan and invert tembleque onto dish; garnish with cinnamon.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 45.7 g, Cholesterol 10.8 mg, Fat 26.8 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 23.3 g, Sodium 162.5 mg, Sugar 30.8 g
TEMBLEQUE PUERTO RICAN COCONUT PUDDING
My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.
Provided by Joanne Guzman
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
- Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 38.5 g, Fat 27.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 24.7 g, Sodium 98 mg, Sugar 25 g
COCONUT CUSTARD (TEMBLEQUE)
Well this is real comfort food here in PR. My family and friends really enjoy this dessert. IS more common on Christmas but a make this all year long . I hope you enjoy it. :)
Provided by Ilean Maite Benvenuti
Categories Puddings
Time 25m
Number Of Ingredients 5
Steps:
- 1. In a sauce pan mix together the cornstarch, sugar and salt.
- 2. Whisk in the coconut milk and simmer over low to medium heat.
- 3. Stir constantly until the mixture is thoroughly cooked and thickens.
- 4. Remove the saucepan from the heat and pour pudding into a mold.
- 5. Allow the pudding to chill in the refrigerator for at least an hour. Garnish with sprinkled ground cinnamon, a cinnamon stick, and/or toasted coconut flakes.
TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)
Simple desserts are sometimes best. Puerto Rican Coconut Pudding, or tembleque, is a simple dessert made from ingredients you probably have on hand - coconut milk, sugar, and cornstarch. You can dress it up with lime, orange, or cinnamon. It only takes 20 minutes of hands-on time!
Provided by Marta Rivera
Categories Dessert Make-ahead
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together dry ingredients: In a large, heavy-bottom pot (preferably one with sloping sides) whisk together the sugar, cornstarch, ground cinnamon, and salt. You are doing this in a cold pot off heat.
- Add the lime and cinnamon stick: Add the lime peel and cinnamon stick.
- Release the air bubbles: Gently tap the bottom of the mold against the countertop to release any bubbles trapped in the custard.
- Garnish and serve: Sprinkle the tembleque with toasted coconut flakes and ground cinnamon. Store the unmolded tembleque in an air-tight container or covered in plastic wrap (touching the custard) in the fridge.
Nutrition Facts : Calories 311 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 19 g, Sodium 45 mg, Sugar 19 g, Fat 22 g, ServingSize 4 (4 1/2-ounce individual molds) or 8 servings (from a 10" mold), UnsaturatedFat 0 g
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