Recipes/ Tembleque (Puerto Rican Coconut Pudding)

Tembleque (Puerto Rican Coconut Pudding)

Prep Time

Servings

Let's make it

Step 1

In medium saucepot, whisk sugar, corn starch, salt and cinnamon; whisk in coconut milk and cook over medium-low heat 10 minutes or until thickened, whisking frequently. Remove from heat; whisk in zest and extract. Cool 5 minutes. Makes about 6 1/2 cups.

Step 2

Divide coconut milk mixture into 8 (8-ounce) jars; cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Makes 8 jars.

Step 3

Serve pudding garnished with cinnamon and coconut chips, if desired.

Nutrition Info

Approximate nutritional values per serving (1 jar): 487 Calories, 36g Fat, 32g Saturated Fat, 0mg Cholesterol, 164mg Sodium, 43g Carbohydrates, 0g Fiber, 25g Sugars, 25g Added Sugars, 3g Protein

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Ingredients

1 cup SE Grocers pure cane granulated sugar 3/4 cup plus 2 tablespoons SE Grocers corn starch 1/2 teaspoon SE Grocers fine sea salt 1/4 teaspoon ground cinnamon plus additional for garnish 6 cups canned SE Grocers coconut milk 2 teaspoons lime and/or orange zest 1 teaspoon rum and/or vanilla extract Toasted coconut chips for garnish (optional)