Latin American Recipe ~ Tembleque Puerto Rican Coconut Pudding

My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.

Ingredients

• 2 (14 ounce) cans coconut milk
• ¾ cup sugar
• ¼ teaspoon kosher salt
• ½ cup cornstarch
• 1 pinch ground cinnamon

Cooking Directions

1. Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
2. Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
3. Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.

Nutrition Facts

• calories395.2
• carbohydrateContent38.5 g
• fatContent27.9 g
• fiberContent1.6 g
• proteinContent2.7 g
• saturatedFatContent24.7 g
• sodiumContent98 mg
• sugarContent25 g