Recipe of Any-night-of-the-week Puerto Rican Creamy Temblequé (Coconut Pudding)
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, How to Prepare Super Quick Homemade Puerto Rican Creamy Temblequé (Coconut Pudding). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Puerto Rican Creamy Temblequé (Coconut Pudding), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Puerto Rican Creamy Temblequé (Coconut Pudding) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Puerto Rican Creamy Temblequé (Coconut Pudding) is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Puerto Rican Creamy Temblequé (Coconut Pudding) estimated approx 30 mins.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Puerto Rican Creamy Temblequé (Coconut Pudding) using 11 ingredients and 4 steps. Here is how you can achieve it.
Puerto Rican traditional holiday dessert. Also perfect for any time of the year, especially when you have guests.
Ingredients and spices that need to be Prepare to make Puerto Rican Creamy Temblequé (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)
Steps to make Puerto Rican Creamy Temblequé (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.
While this is in no way the end all be all guide to cooking fast and simple lunches it is excellent food for thought. The expectation is that will get your creative juices flowing so you are able to prepare excellent lunches for the own family without needing to complete too much heavy cooking from the practice.
So that's going to wrap it up with this special food Recipe of Award-winning Puerto Rican Creamy Temblequé (Coconut Pudding). Thanks so much for your time. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
