Tembleque is a traditional coconut pudding which is served as a dessert. The dish is hugely popular in South America and its origin is from Puerto Rico. The recipe of the dish varies from the country to country in South America and it is known with different names. In Brazil, Tembleque is known as manjar branco and is very popular.
Coconut milk – 4 cups
Corn-starch – 0.5 cups
Sugar – 0.5 cups
Cinnamon – 1 stick
Salt – ¼ teaspoon
Add the ½ cup corn starch, ½ cup sugar and salt in a saucepan
Now add the cinnamon stick to the mixture and add the coconut milk slowly to the saucepan.
Make sure the milk is added slowly as and that the saucepan is being heated at a medium temperature.
A higher temperature would get the mixture to stick to the saucepan which would definitely alter the taste
Stir the mixture slowly to make sure there are no blocks.
Also scrape the sides for a smooth and surface. Continue adding the milk slowly over medium heat until all the four cups have been added
Cook the mixture in the saucepan until it thickens a bit or until it gives a paste-like texture.
If the mixture still looks thin, more coconut milk can be added or vice versa.
Cooking in a non-stick saucepan would give the best results as there is always a danger of some part of the pudding to stick at the bottom
Pour the filling in to a pan and level the pudding on all sides for a better look
Refrigerate the pudding for at least one hour and serve