Homemade Puerto Rican Coconut Pudding - Tembleque

Like a lot of my fellow Ricans, I have grown up with tembleque "from the box", the good ol' "pour powder & add milk to a pot, stir & bring to a boil" type technique. But after a recent trip to Cozumel, Mexico, we spent the day at Sky Reef (which is truly an amazing place; snorkeling, massages, drinks & lunch right on the reef!), had lunch there & eventually ordered dessert; coconut pudding. 

Upon coming back from vacation, I vowed to FINALLY make my beloved "tembleque" from scratch & added a slight twist of my own. 

Ingredients:

4 c of coconut milk
1/2 c sugar
1/2 c cornstarch
1/2 c unsweetened coconut flakes

Heat 3 cups of coconut milk in a pan (don't bring to a boil, just get it hot). While that's going, take the 1 c of coconut milk & mix in the sugar & cornstarch until there are no lumps. Once that's done & milk in the pot is hot (borderline to a boil), add the 1 c mixture & stir until it thickens (it took mine about a minute to thicken up). Once it thickens, mix in the coconut flakes. Once everything is incorporated, pour into 8-1/2 c ramekins or into a dish to chill in the fridge. Garnish with cinnamon. 

Below is the info based on 1-1/2 c serving. 

Nutrition Facts

Serving Size 146 g

Amount Per Serving

Calories  388 Calories from Fat  284

% Daily Value*

Total Fat  31.6g 49%

Saturated Fat  27.9g 139%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  19mg 1%

Potassium  316mg 9%

Total Carbohydrates  27.9g 9%

Dietary Fiber  3.7g 15%

Sugars  16.5g

Protein  2.8g

Vitamin A 0% • Vitamin C 6% Calcium 2% • Iron 12%

Nutrition Grade C

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• Very low in sodium

Bad points

• Very high in saturated fat
• High in sugar

Enjoy!

Nancy,

xo