Puerto Rican Creamy Temblequé (Coconut Pudding)

Are you looking for recipe inspiration Puerto Rican Creamy Temblequé (Coconut Pudding) ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Puerto Rican Creamy Temblequé (Coconut Pudding) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Puerto Rican Creamy Temblequé (Coconut Pudding), starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Puerto Rican Creamy Temblequé (Coconut Pudding) delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Puerto Rican Creamy Temblequé (Coconut Pudding) adalah 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Ojust for addition only, the time it takes to cook Puerto Rican Creamy Temblequé (Coconut Pudding) estimated approx 30 mins.

So, this time, let’s try it, let’s create it Puerto Rican Creamy Temblequé (Coconut Pudding) home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Puerto Rican Creamy Temblequé (Coconut Pudding) use 11 type of material and 4 manufacturing step. Here’s how to make the dish.

Puerto Rican traditional holiday dessert. Also perfect for any time of the year, especially when you have guests.

Ingredients and spices that need to be prepared to make Puerto Rican Creamy Temblequé (Coconut Pudding):

  1. Mixture
  2. 1 cup Maizena (Corn starch)
  3. 1/2 can Coconut milk
  4. Mixing in saucepan
  5. 3 1/2 can Coconut milk
  6. 1 tsp salt
  7. 2 tbsp vanilla extract
  8. 1 cup granulated sugar
  9. Garnish
  10. 1 Ground cinnamon for garnish (optional)
  11. 1 Coconut flakes for garnish (optional)

Steps to make Puerto Rican Creamy Temblequé (Coconut Pudding)

  1. Take your 1 cup of Maizena (or Corn starch) using a whisk, mix well with 1/2 can of coconut milk, until disolved. This will prevent any lumps in the process. Put a medium saucepan to medium heat.
  2. (Using your whisk) Add your 3 1/2 cups of coconut milk, 1 teaspoon of salt, 2 tablespoons of vanilla extract, 1 cup of sugar, and your mixture of Maizena (corn starch).
  3. Whisk for 10 to 15 minutes. You should now be getting a creamy thick constistency. Turn off. Put into your mold/s. You can do individual ones or use a big dish. Let cool for 10 minutes then refridgerate for at least 1 hour or more or even overnight. This recipe will make 14 (5 ounce) servings
  4. To unmold (upside down) let your dish/cup sit in cold water. Run a butter knife or knife around edges, set flat surface plate or tray on top, hold tightly and flip. Use ground cinnamon and coconut flakes for garnish if you like.

How ? It’s easy? That’s how to make Puerto Rican Creamy Temblequé (Coconut Pudding) which you can practice at home. Hopefully useful and good luck!

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