Description
A light creamy dessert that bursts with intense coconut and vanilla flavors. An excellent dessert for vegans and vegetarians.
Scale
Ingredients
- 3½ cups of fresh coconut milk or 2 cans (13.5 ounces each can) coconut milk
- ¾ cup chilled water
- ½ cup cornstarch
- ⅔ cup sugar
- ½ teaspoons salt (low sodium) or to taste
- 1 teaspoon vanilla flavoring
Instructions
- In a bowl, mix coconut milk and chilled water with a whisk.
- Add cornstarch. Using the whisk, stir cornstarch until it dissolves completely into the coconut milk.
- Add the sugar, salt and vanilla flavoring. Mix all the ingredients until well blended.
- Pour coconut milk mixture into a saucepan over medium-high heat. With a spoon, stir frequently until the coconut milk mixture begins to thicken.
- Reduce heat to simmer and stir continuously until the coconut milk mixture is thickened. Remove saucepan from heat.
- Rinse the molds but do not towel dry. Immediately fill the molds with coconut pudding, leaving ½-inch space from the rim. Let stand at room temperature to slightly cool. Place in refrigerator for several hours until it sets or overnight.
- Before serving, press gently with your fingers around the edges to separate the pudding from the mold. Invert the mold onto a plate and give it a little jiggle. Lift mold upward upward to release the coconut pudding.
- Sprinkle cinnamon on top and garnish with shredded coconut.
Notes
Add 15 minutes to prep time if preparing this dish with fresh coconut milk.
- Category: Dessert
- Method: Cooking on Stove
- Cuisine: Puerto Rican
Keywords: Coconut Pudding, Tembleque