Recipe

Puerto Rican Coconut Dessert

4.5 2 Recipe Reviews | Rate this Recipe | 81 Saves

A traditional Christmas favorite, this delectable chilled coconut pudding has a firm but shakable consistency. In Spanish it’s called Tembleque, which means “to shake.” Sprinkle cinnamon over the top just before slicing for a classic presentation.

10 mins. to Prepare

15 mins. Cooking Time

240 mins. Standing Time refrigerating

265 mins. Total

Servings: 10 servings

Difficulty: Intermediate

Ingredients

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Directions

DISSOLVE cornstarch in 1/2 cup water in small bowl. Combine remaining water, evaporated milk, coconut milk, sugar, salt, lime peel and vanilla extract in medium, heavy-duty saucepan. Stir in cornstarch mixture. Cook on medium- high heat, stirring constantly, until mixture begins to thicken. Reduce heat to medium. Continue cooking, stirring vigorously, until mixture boils. Let boil for about 1 minute, stirring constantly. Remove from heat. Discard lime peel.

RINSE 4-cup gelatin mold or 9-inch glass pie plate in cold water (leave a very thin film of water on inside of mold). Pour mixture into mold. Let cool. Cover; refrigerate at least 4 hours or overnight until set.

TO UNMOLD: Run point of knife around top of mold. Dip mold into large pan of warm water for 15 to 20 seconds. Lift from water. Place serving platter on top of pan. Invert mold and platter together. Shake slightly to loosen. Gently remove mold. Sprinkle with cinnamon powder before serving.

NOTE: Can serve in individual dessert dishes instead of mold.

Amount Per Serving
Servings: 10 servings
Calories170
Calories from Fat60
 %Daily Value*
Total Fat 7g11%
Saturated Fat 6g30%
Cholesterol 10mg4%
Sodium 65mg3%
Carbohydrates 23g8%
Dietary Fiber 0g0%
Sugars 17g
Protein 3g
Vitamin A0%
Vitamin C0%
Calcium10%
Iron4%
* Percent Daily Values are based on a 2,000 calorie diet.
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It is sooo good! If you love coconut you will love this!

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