Puerto Rican Tembleque - Coconut Pudding
Servings 8 people
Ingredients
- 2 cans coconut milk, regular
- 1/2 cup granulated sugar
- 1/2 tsp sea salt
- 2 cinnamon sticks
- 1/2 cup cornstarch
- ground cinnamon for garnish
Instructions
- In a medium pot over medium heat stir coconut milk, sugar, and salt together. Add cinnamon sticks.
- 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 3-5 minutes.
- Pour into mold, cover with plastic wrap, and refrigerate until cold and firm, 2-3 hours. Refrigerate overnight for better results.
- Run a knife around the edges of the mold and invert it onto a plate to remove putting. Garnish with cinnamon.
Video
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