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Puerto Rican Coconut Dessert recipe

Puerto Rican Coconut Dessert.

A traditional Christmas favorite, thisdelectable chilled coconut pudding has a firm but shakable consistency.In Spanish it’s called Tembleque, which means ‘to shake’.Sprinkle cinnamon over the top just before slicing for a classicpresentation.

Recipe: Puerto Rican CoconutDessert

1 1/2 cups water – divided use
1/2 cup cornstarch
1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk
1 cup coconut milk
2/3 cup granulated sugar
1/8 teaspoon salt
2-inch slice of lime peel
1 teaspoon vanilla extract
Ground cinnamon powder for garnish

  • Dissolve cornstarch in 1/2 cup water insmall bowl. Combine remaining water, evaporated milk, coconutmilk, sugar, salt, lime peel and vanilla extract in medium, heavy-dutysaucepan. Stir in cornstarch mixture. Cook on medium- high heat,stirring constantly, until mixture begins to thicken. Reduceheat to medium. Continue cooking, stirring vigorously, untilmixture boils. Let boil for about 1 minute, stirring constantly.Remove from heat. Discard lime peel.
  • Rincse 4-cup gelatin mold or 9-inch glasspie plate in cold water (leave a very thin film of water on insideof mold). Pour mixture into mold. Let cool. Cover; refrigerateat least 4 hours or overnight until set.
  • To Unmold: Run point of knife around topof mold. Dip mold into large pan of warm water for 15 to 20 seconds.Lift from water. Place serving platter on top of pan. Invertmold and platter together. Shake slightly to loosen. Gently removemold. Sprinkle with cinnamon powder before serving.

    Makes 10 servings.

    Note: Can serve in individual dessert dishesinstead of mold.

    Nutritional Information Per Serving (1/10of recipe): Total calories 170; Calories from Fat 60; Total Fat;7g 11%; Saturated Fat 6g 30%; Cholesterol 10mg 4%; Sodium 65mg3%; Carbohydrates 23g 8%; Dietary Fiber 0g 0%; Sugars 17g; Protein3

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Puerto Rican Coconut Rice Pudding – Arroz Con Dulce Puertoriqueño

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