Tembleque (Puerto Rican Style Coconut Pudding)

From: athomemom77

On Jan 27, 2010

Absolutely delicious. I was afraid that I would get that jello-y texture too but I didn't. Next time I will add only 2tbsp of sugarbcaz the cream of coco that I used has the right about if sweetness. What I've learn in my many years of cooking and baking that when it comes to cornstarch not all of then thicken or react the same way. Try changing name brands to see if you get a better consistancy or try adding less cornstarch for less thickness. It's best to never stop stirring it while it's heating up, it creates unpleasant lumps. After it thickenes up put it in it's serving dish right away.

From: Chef #1162041

On Feb 8, 2009

I am Puerto Rican and my mom used to make this when I was a child. I think that it was a good idea to include it on this website! Also, I agree that putting coconut in while cooking may help. Thanks for the recipe!

From: latinmargarita

On Apr 20, 2005

I am Puert Rican, and I know how this is supposed to taste. It is very easy to make with this recipe, but it isn't sweet enough. Maybe 3/4 of a cup of sugar, should suffice. Also, instead of sprinkling the coconut flakes on top, try dropping them in while cooking.

From: Crafty Lady 13

On Sep 17, 2007

This was a very good pudding dessert. It did have a texture more like jello. I added about 1/4 sweetened coconut flakes to the pudding while it was cooking. I also added about a teaspoon of coconut extract. I really liked it while it was still warm and more of a pudding consistency, but the it still tasted good after it had chilled.