TEMBLEQUE (PUERTO RICAN STYLE COCONUT PUDDING)
This is one of the recipes that remind me of my childhood. This pudding is a very common Puerto Rican dessert. To describe it I would say that is a creamy coconut pudding, topped with cinnamon and delicious.
Provided by chef FIFI
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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 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
TEMBLEQUE
Adapted from a recipe from Associated Press. My changes are in parenthesis below. I replaced a portion of the coconut milk with coconut cream. The rose water and orange blossom water are my addition and are optional. You can substitute pure vanilla extract or a little bit of vanilla bean paste instead.
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, whisk together 1/2 cup of the sugar and the arrowroot. Whisk in the coconut cream, coconut milk and salt, then set over medium heat. Whisk until simmering and thickened-do not boil! Reduce heat if necessary.
- Remove from the stove and stir in the orange zest, rose water and orange blossom water. Pour the pudding into a 9-by-9-inch baking dish or individual ramekins. (I used ramekins).
- In a small bowl or cup, mix together the remaining 1 tablespoon of sugar with the cinnamon. Sprinkle the mixture over the pudding, then cover and refrigerate until set and completely chilled, about 2 hours.
Nutrition Facts : Calories 380.8, Fat 16.2, SaturatedFat 15.1, Sodium 48.2, Carbohydrate 60, Fiber 0.6, Sugar 50.8, Protein 1.3
TEMBLEQUE
The name of this Puerto Rican dessert comes from the word temblar, which means to shake. It's usually described as a coconut pudding, but it shakes like a jelly.
Provided by naskasrod
Categories World Cuisine Recipes Latin American Caribbean
Time 2h43m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 73.7 g, Fat 20.5 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 18.2 g, Sodium 160 mg, Sugar 56.3 g
TEMBLEQUE
This desert is typically served during Christmas time. Personally, I never wait that long to have this yummy coco-nutty desert.
Provided by l0ve2c00k
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan dissolve cornstarch in 1/4 cup coconut milk.
- Once dissolved add the rest of the coconut milk, sugar, and salt.
- Cook at medium-high heat stirring constantly!
- As it thickens, lower heat until it boils thick.
- Pour right away into wet molds, pans or cups.
- Cool and then cover and refrigerate for at least 2 hours.
- Carefully separate the tembleque from the mold using a knife.
- Turn it over unto a dish. Sprinkle with cinnamon.
Nutrition Facts : Calories 252.8, Fat 17.5, SaturatedFat 15.5, Sodium 146.7, Carbohydrate 24.2, Fiber 2.2, Sugar 17.2, Protein 2.7
TEMBLEQUE (PUERTO RICAN COCONUT PUDDING)
One of the most popular desserts in Puerto Rico, tembleque gets its name from the Spanish word for "tremble," which refers to the wiggly, jiggly texture of this molded pudding. Made with coconut milk thickened with cornstarch, the pudding is both vegan and gluten-free, making it a perfect choice when entertaining family and friends.
Provided by Alejandra Ramos
Categories dessert
Time 4h35m
Yield 8 servings
Number Of Ingredients 6
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 - COCONUT PUDDING
I got this recipe many years ago from a Goya cookbook and I must say that after trying other recipes this is the one I always go back to. It is quick and very easy and is packed with lots of coconut flavor. For the past 6 years my co-workers have asked me to make this for our Thanksgiving luncheon and its always the first dessert to go. One note - I like to use 2 cups of canned coconut milk in place of regular whole milk.
Provided by Sleeplessinmiami
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1.In a bowl combine milk and cream of coconut. In saucepan, dissolve corn starch in 1/2 cup of milk mixture.
- 2.Add remaining milk mixture, salt, sugar, vanilla. Stir on medium high until mixture begins to thicken. Lower heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring gently.
- 3.Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight.
- Unmold. Slice, sprinkle with cinnamon.
Nutrition Facts : Calories 395, Fat 23.3, SaturatedFat 19.5, Cholesterol 17.1, Sodium 153.2, Carbohydrate 41.9, Fiber 2.5, Sugar 19.3, Protein 6.9
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
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