Tembleque a Puerto Rican coconut milk pudding

  • By J.M. Hirsch Associated Press
  • Thursday, April 17, 2014 3:29pm
  • Life

A few weeks ago I stumbled upon a Hispanic bakery that changed my understanding of what a delicious pudding could be.

When I think pudding, I think mostly of rice- or egg-based recipes made with milk. Rich and sweet, creamy and smooth, these puddings ooze comfort. But this bakery offered something entirely different.

Stacked in one of the shop’s refrigerated cases were small, plastic deli containers of something that resembled white butter sprinkled with cinnamon. It looked solid, far more dense than the puddings I grew up with. The baker explained that they were tembleque and she had made them just that morning.

Tembleque is a Puerto Rican pudding made from coconut milk and cornstarch. And when I dug in, I realized I had been missing something incredible. The pudding was sweet without being cloying, and thick without being chewy.

I also realized that the clean, yet rich flavors of this simple pudding made it a perfect finish to a Sunday dinner. I had to learn how to make it myself. This is not a traditional recipe. But it is inspired by what I tasted that day. And it is delicious.

Orange-cinnamon coconut pudding (tembleque)

1/2 cup plus 2 tablespoons sugar, divided

1/2 cup cornstarch

2 13 1/2-ounce cans coconut milk

Zest of 1 medium orange

Pinch salt

1 teaspoon cinnamon

In a medium saucepan, whisk together 1/2 cup of the sugar and the cornstarch. Whisk in the coconut milk, orange zest and salt, then set over medium-high heat. Whisk until simmering and thickened. Pour the pudding into a 9-by-9-inch baking dish or individual ramekins.

In a small bowl or cup, mix together the remaining 2 tablespoons of sugar with the cinnamon. Sprinkle the mixture over the pudding, then cover and refrigerate until set and completely chilled, about 2 hours.

Servings: 6

Nutrition information per serving: 340 calories; 250 calories from fat (74 percent of total calories); 27 g fat (24 g saturated; 0 g trans fats); 0 mg cholesterol; 29 g carbohydrate; 2 g fiber; 15 g sugar; 3 g protein; 40 mg sodium.

More in Life

Beer and cupcakes: Snohomish brewer, baker form unlikely duo

Pacific Northwest Cupcakes uses SnoTown’s brews to make beer-infused sweet treats.

The art and science of weathervanes

They told the direction of the wind and aided in forecasting the, well, weather.

Hundreds of ways to pamper your home and yourself

Find fancy fridges to sparkling jewelry under one roof at home and gift shows in Everett.

This is exactly how a cleaning expert organizes her space in 20 minutes

Try these realistic and attainable tricks to land yourself a cleaner home.

Snohomish brewer flavors beer with chilies from mom’s back yard

Beer of the Week: Smoked rye forms sturdy foundation for SnoTown’s well-balanced Loose Rooster.

Fall is just another blooming season

October can be a time of spectacular colors in your garden.

Woodward Canyon Winery continues to weave masterpieces

Owner Rick Small uses grapes from vines he used when he made wine in his back yard in the 1970s.

Great Plant Pick: Physocarpus opulifolius ‘Diabolo,’ purple-leaf ninebark

Grow it with shrub roses and perennials, and it combines with with ornamental grasses.

Beer, wine, spirits: Snohomish County booze calendar

Dash to Diamond Knot: Flying Unicorn Racing is teaming up with Mukilteo’s… Continue reading

Most Read