Easiest Way to Prepare Yummy Puerto Rican Creamy Temblequ Coconut Pudding

Without fail making ultimate Puerto Rican Creamy Temblequé (Coconut Pudding) easy, tasty, practical.

Good Evening every body, at this time you get present recipe Puerto Rican Creamy Temblequé (Coconut Pudding) with 11 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 4 stages of easy cooking Puerto Rican Creamy Temblequé (Coconut Pudding).

Ingredients all Puerto Rican Creamy Temblequé (Coconut Pudding)

1. Needed : Mixture.

2. Needed 1 cup : Maizena (Corn starch).

3. Needed 1/2 can : Coconut milk.

4. Prepare : Mixing in saucepan.

5. Needed 3 1/2 can : Coconut milk.

6. Needed 1 tsp : salt.

7. Needed 2 tbsp : vanilla extract.

8. Needed 1 cup : granulated sugar.

9. Needed : Garnish.

10. Prepare 1 : Ground cinnamon for garnish (optional).

11. Prepare 1 : Coconut flakes for garnish (optional).

If all ingredients Puerto Rican Creamy Temblequé (Coconut Pudding) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Puerto Rican Creamy Temblequé (Coconut Pudding)

1. Take your 1 cup of Maizena (or Corn starch) using a whisk, mix well with 1/2 can of coconut milk, until disolved. This will prevent any lumps in the process. Put a medium saucepan to medium heat..

2. (Using your whisk) Add your 3 1/2 cups of coconut milk, 1 teaspoon of salt, 2 tablespoons of vanilla extract, 1 cup of sugar, and your mixture of Maizena (corn starch)..

3. Whisk for 10 to 15 minutes. You should now be getting a creamy thick constistency. Turn off. Put into your mold/s. You can do individual ones or use a big dish. Let cool for 10 minutes then refridgerate for at least 1 hour or more or even overnight. This recipe will make 14 (5 ounce) servings.

4. To unmold (upside down) let your dish/cup sit in cold water. Run a butter knife or knife around edges, set flat surface plate or tray on top, hold tightly and flip. Use ground cinnamon and coconut flakes for garnish if you like..

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