Tembleque Puerto Rican Coconut Pudding

Name: Tembleque Puerto Rican Coconut Pudding
Prep time: 10 min
Cook time: 5 min
Total time: 3 min
Ingredients: 2 (14 ounce) cans coconut milk; ¾ cup sugar; ¼ teaspoon kosher salt; ½ cup cornstarch; 1 pinch ground cinnamon

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 3 hours, 15 minutes

Servings: 5

Cost: $1.88 /serving

Author : Joanne Guzman

Ingredients

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Instructions

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Step 1

Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.

Step 2

Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.

Step 3

Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.