How to Make Tembleque

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.

Tembleque is mostly loved by children as it has a unique, sweet and delicious taste. Parents also prefer to treat the children with the delicacy as it has all the ingredients for good nourishment of the young ones.

The inclusion of coconut milk and corn starch is seen as great for the growth of children and is probably the main reason of the popularity of the dish. Also, it is extremely easy to prepare and will take only 10 minutes to be made. Although, the dish has to be cooled in a refrigerator for at least one hour in the end but the taste is simply worth it.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Ready In: 10 minutes
Serving Size: 2
Utensils needed: Saucepan

Ingredients:

- 4 cups coconut milk
- ½ cup corn starch
- ½ cup sugar
- 1 cinnamon stick
- ¼ teaspoon salt

Instructions

  • 1

    Add the ½ cup corn starch, ½ cup sugar and salt in a saucepan

  • 2

    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

  • 3

    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

  • 4

    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

  • 5

    Pour the filling in to a pan and level the pudding on all sides for a better look

  • 6

    Refrigerate the pudding for at least one hour and serve

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