Tembleque (Puerto Rican Coconut Pudding)

• 1 can (16 oz) of coconut milk
• 1 can (16 oz) of coconut cream
• ½ cup heavy whipping cream
• ¼ cup cornstarch or rice flour
• ½ tsp orange blossom water (optional)
• ¾ cup white granulated sugar
• 1 pinch salt
• Ground cinnamon for garnish

Ingredients for 8 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Put sugar, coconut milk, coconut cream, and. salt, into a saucepan. Cook until sugar devolves and the milk starts to simmer.

   Stovetop
2. 2

   Mix 3 tablespoons or more of cold heavy whipping cream into the corn starch. Whip until all the cornstarch is diluted but still thick. You want a smooth thick paste with no lumps.

3. 3

   When milk starts to simmer, add the remaining heavy whipping cream and cornstarch mixture into the saucepan.

   Stovetop
4. 4

   Keep the heat on low and stir constantly until the pudding thickens.

5. 5

   Pour into pudding cups or small bowls.

6. 6

   Cool in the fridge for 2 hours.

7. 7

   To serve, flip the pudding bowls onto a plate to remove the pudding, then sprinkle cinnamon on top.