Yoribang
DessertCaribbeanFree to use

Tembleque

A wobbly Puerto Rican coconut pudding set with cornstarch and topped with cinnamon.

Serves 8

Prep 10 min

Cook 15 min

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Ingredients

  • 2 cans (13.5 oz each) coconut milk
  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Ground cinnamon, to serve

Steps

  1. Step 1. Whisk the cornstarch and water in a pot until smooth.

  2. Step 2. Add the coconut milk, sugar, and salt. Cook over medium heat, whisking constantly, for 8 to 10 minutes until very thick.

  3. Step 3. Stir in the vanilla and pour into 8 small molds or a dish.

  4. Step 4. Chill for at least 4 hours. Unmold and dust with cinnamon.

Where this recipe comes from

Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.