Tembleque (Puerto Rican Coconut Pudding)
Tembleque is a Puerto Rican coconut pudding that sets into a soft, wobbly dome you can turn out onto a plate. The name comes from the way it trembles when you move it. Coconut milk and coconut cream give it a rich, clean taste, and a little heavy cream makes it smooth. Cornstarch does the setting, so there are no eggs or gelatin to manage. It needs only a saucepan and a couple of hours in the fridge.
Instructions
Put the sugar, coconut milk, coconut cream and salt into a saucepan. Warm it, stirring, until the sugar has dissolved and the milk just begins to simmer.
While it heats, stir at least 3 tablespoons of the cold heavy whipping cream into the cornstarch. Whisk until you have a smooth, thick paste with no lumps.
When the milk begins to simmer, add the rest of the cream and the cornstarch paste to the saucepan. Add the orange blossom water now if you are using it.
Keep the heat low and stir constantly until the mixture thickens into a pudding.
Pour the pudding into small bowls or pudding cups. Chill in the fridge for 2 hours, until set.
To serve, turn each bowl upside down over a plate to release the pudding, then dust the top with ground cinnamon.
Make it personal.
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