Tembleque (Puerto Rican Coconut Pudding)
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Step 1
In medium saucepot, whisk sugar, corn starch, salt and cinnamon; whisk in coconut milk and cook over medium-low heat 10 minutes or until thickened, whisking frequently. Remove from heat; whisk in zest and extract. Cool 5 minutes. Makes about 6 1/2 cups.
Step 2
Divide coconut milk mixture into 8 (8-ounce) jars; cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Makes 8 jars.
Step 3
Serve pudding garnished with cinnamon and coconut chips, if desired.
Nutrition Info
Approximate nutritional values per serving (1 jar): 487 Calories, 36g Fat, 32g Saturated Fat, 0mg Cholesterol, 164mg Sodium, 43g Carbohydrates, 0g Fiber, 25g Sugars, 25g Added Sugars, 3g Protein
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Ingredients
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