TEMBLEQUE - COCONUT PUDDING
I got this recipe many years ago from a Goya cookbook and I must say that after trying other recipes this is the one I always go back to. It is quick and very easy and is packed with lots of coconut flavor. For the past 6 years my co-workers have asked me to make this for our Thanksgiving luncheon and its always the first dessert to go. One note - I like to use 2 cups of canned coconut milk in place of regular whole milk.
Provided by Sleeplessinmiami
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1.In a bowl combine milk and cream of coconut. In saucepan, dissolve corn starch in 1/2 cup of milk mixture.
- 2.Add remaining milk mixture, salt, sugar, vanilla. Stir on medium high until mixture begins to thicken. Lower heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring gently.
- 3.Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight.
- Unmold. Slice, sprinkle with cinnamon.
Nutrition Facts : Calories 395, Fat 23.3, SaturatedFat 19.5, Cholesterol 17.1, Sodium 153.2, Carbohydrate 41.9, Fiber 2.5, Sugar 19.3, Protein 6.9
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