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CocinaKitchenDessert
Coconut pudding
A trembling coconut custard set in a mold, turned out and dusted with cinnamon. Four ingredients, no eggs.
Tembleque gets its name from temblar, to tremble. It should jiggle on the plate without falling apart.
It shows up at Christmas next to arroz con dulce. Mami Bruny makes it the night before, because it needs hours to set.
De dónde viene:Where it comes from: Coconut desserts like this one are found all through the Afro-Caribbean world. Cinnamon arrived through Spain's spice trade.
IngredientesIngredients
Amounts in the steps are for 8 servings.
UtensiliosTools
- Medium pot
- Whisk
- 6-cup mold or small cups
PasosSteps
Rinse a 6-cup mold or 8 small cups with cold water and leave them wet. This helps the tembleque come out cleanly.
In a pot off the heat, whisk the cold coconut milk, cornstarch, sugar and salt until no lumps remain.
Cook over medium heat, stirring constantly and scraping the bottom, until it thickens to a heavy, glossy pudding and a few bubbles pop, 8 to 12 minutes. Stir in the orange blossom water or vanilla.
Pour into the mold, tap it on the counter to settle, and let it cool. Refrigerate until completely set, at least 4 hours.
Run a thin knife around the edge, set a plate on top and flip. Dust with cinnamon.
Bueno saberGood to know
- Lumps
- Cornstarch must go into cold liquid. If lumps form anyway, pour it through a strainer before it sets.
- Firmer or softer
- Add a tablespoon more cornstarch for a firmer set, a tablespoon less for a softer one.
Pregúntale a Mami (o a tu abuela)Ask Mami (or your abuela)
- Tembleque or arroz con dulce at your Christmas?
- Did your family grate fresh coconut?