Tembleque - Coconut Pudding

Tembleque - Coconut Pudding

(13)

Tembleque - Coconut Pudding

Print Recipe

Prep time

5m

Total time

10m

Yields

6

Servings

Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Quick, Luscious Coconut Pudding from Puerto Rico

Tembleque, which means "wiggly," is a creamy coconut pudding that’s famous throughout Puerto Rico. Featuring GOYA® Coconut Milk, our Tembleque recipe makes a rich, cool coconut-flavored dessert that comes together in minutes! Simply cook the pudding, chill in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal.

More
  • Ingredients
  • Directions

¾ cup

sugar

½ cup

corn starch

¼ tsp.

salt

Toasted coconut (for garnish)

Ground cinnamon (for garnish)

Directions

Kitchen View

Step 1

In medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.

Step 2

Pour into six 4-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.

Step 3

To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired.

 

Tip by La Cocina Goya

Evenly-Toasted Coconut

Toasted, shredded coconut makes a deliciously sweet and crunchy topping for all types of desserts, like tembleque, ice cream and more. To toast shredded coconut, heat a toaster oven or conventional oven to 400°F. Spread coconut evenly on sheet pan in a single layer. Cook, stirring occasionally, until coconut turns golden brown and crisp, 7-10 minutes. *Note: The high fat content in coconut can make the shredded pieces go from golden brown to black and charred in minutes. Once the coconut turns light golden brown, remove the pan from the oven and immediately remove the coconut from the hot pan: This will prevent the pan’s residual heat from over-cooking the coconut.

New from Goya

Recipe Tags

Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Over 60 on recipe-filter Thanksgiving on recipe-filter Christmas on recipe-filter

Recipe Reviews

Jasmine Quiles

I made this for an office heritage potluck and my coworkers loved it. I used a bit more sugar than the recipe calls for but overall it was a success. I added cinnamon, sugar and sweetened coconut shavings to the top. People emailed me to ask for the recipe! Thanks Goya!

View All (4)
Return

Kitchen View

Print