TEMBLEQUE (COCONUT MILK PUDDING)
8 servings
A creamy Puerto Rican coconut pudding that “trembles” when turned out of the mold.
Grease a 1 ½-quart soufflé dish or mold. Combine in a large heavy saucepan:
- 4 ½ cups canned unsweetened coconut milk
- ½ cup sugar
- ¼ teaspoon salt
Heat over medium-low heat, stirring, until the sugar is dissolved. Mix together in a small bowl until smooth:
- ½ cup canned unsweetened coconut milk
- ½ cup cornstarch
Stir the cornstarch mixture slowly into the hot coconut milk mixture. Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Reduce the heat to low and continue to cook for 1 minute, stirring constantly. Remove from the heat. If desired, stir in:
- (1 teaspoon orange flower water)
Pour the pudding into the prepared dish, cover with plastic wrap, and refrigerate for at least 3 hours. Invert onto a plate and unmold. Garnish with:
- Chopped pineapple, papaya, and/or mango
- Ground cinnamon