Ingredients puerto rican creamy tembleque coconut pudding
Mixture
1 cup Maizena (Corn starch)
1/2 can Coconut milk
Mixing in saucepan
3 1/2 can Coconut milk
1 tsp salt
2 tbsp vanilla extract
1 cup granulated sugar
Garnish
1 Ground cinnamon for garnish (optional)
1 Coconut flakes for garnish (optional)
how to make puerto rican creamy tembleque coconut pudding
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.
(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).
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
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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