This is a renowned Puerto Rico’s pudding with jiggly, creamy texture. Coconut milk and toasted coconut give this dairy-free scrumptious pudding a double dose of coconut flavor. An show-stopper to a special meal that can be prepared in minutes. Smart Recipes, Caribbean Recipes, Other Recipes, Recipes Other Caribbean Tembleque Coconut Pudding Tembleque Coconut Pudding Recipe | PT15M Serves 6 Ingredients: 26 Ounces Coconut Milk 0.75 Cup Sugar 0.5 Cup Corn Starch 0.25 Teaspoon Salt 0 Toasted Coconut 0 Ground Cinnamon In a medium pan, add coconut milk, sugar, cornstarch and salt over medium-high heat and stir until cornstarch dissolves. Cook for about 5 minutes, stirring continuously. Remove from heat and divide mixture into 6 (4-ounce) molds evenly. If you do not have molds, fill small raminkins with pudding. With plastic wrap, cover molds and refrigerate for at least 3 hours or up to 48 hours. Carefully, run a thin knife around edges of each mold and invert onto serving plates. Top with toasted coconut and cinnamon and serve.

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