• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 12
    OK

    Wilo Benet’s Coconut Pudding (Tembleque)

    A classic Puerto Rican dessert - smooth and warm and a holiday staple. For a festive presentation, pour the templeque mixture into fun martini glasses and set. 

     

     

    Wilo Benet is chef and owner of Pikayo in Puerto Rico.


    Ingredients
    2
    cans
    coconut milk (14-ounce each)
    2 1/4
    cups
    sugar
    1
    cup
    cornstarch
    1/2
    teaspoon
    salt
    *
    ground cinnamon for dusting
    Directions
    In a saucepan, combine coconut milk with sugar and salt. Bring to a full boil, and cook for about 6 minutes, stirring occasionally.
    In a bowl, combine cornstarch with 3/4 cup of water, and with a whisk, mix well into a slurry.
    Immediately pour slurry into saucepan and cook for 2 minutes, continuously whisking until mixture thickens into a pudding.
    Remove from heat. Pour mixture through a colander, and transfer the strained pudding into a nonstick 12-inch by 6-inch deep dish or into individual martini glasses.
    Smooth out the surface, and set aside to cool. Refrigerate for 2 hours to completely set.
    Dust surface with ground cinnamon, slice, and serve.
    Reprinted With Permission From Reprinted with permission from Puerto Rico True Flavors © 2010 by Wilo Benet, Read Street Publishing

    The base number of servings for this recipe is 12
    OK

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