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Time for a great Puerto Rican dessert, Authentic Puerto Rican Tembleque. This is a great coconut custard that even though traditionally Puerto Rican will go great after any meal!
Tembleque / Puerto Rican Coconut Custard Recipe
Ingredients
- 2 Cans Coconut Milk 27oz total
- 1/2 Cup Corn Starch
- 1/2 tsp. salt
- 1/2 Cup Sugar
Instructions
- Pour coconut milk into a large sauce pan, whisk in corn starch until it is smooth. Whisk in sugar NOW turn on a medium flame. Constantly stirring until the mixture thickens up.
- Remove custard from heat, and spoon into serving bowl. I had cold water sitting in mine so the custard wouldn’t stick to the sides. Allow to cool to room temperature then refrigerate for about 2 hours.
- Run a knife around the edges of the serving bowl to loosen custard, turn it upside down and allow it to slide on to a plate. Add some cinnamon and that’s it you are set!
Notes
Of course you can hear my dad in the back ground telling me to hurry up because he wanted some lol.
Adapted from Average Guy Gourmet
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