- 2 (14 ounce) cans coconut milk
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 1/2 cup cornstarch
- 1 pinch ground cinnamon
- 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.
- Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.
04/24/2018
recipepes.com
Tembleque Puerto Rican Coconut Pudding, recipe
PT15M
PT1H
5
455 calories
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