Puerto Rican Coconut Dessert

Puerto Rican Coconut Dessert
Makes:
10
servings
Prep Time:
10
minutes
Total Time:
265
minutes
based on 2 reviews
9
A traditional Christmas favorite, this delectable chilled coconut pudding has a firm but shakable consistency. In Spanish it’s called Tembleque, which means “to shake.” Sprinkle cinnamon over the top just before slicing for a classic presentation.

In this recipe:

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Ingredients:

  • 1 1/2 cups water, divided
  • 1/2 cup cornstarch
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup coconut milk
  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 2-inch lime peel
  • 1 teaspoon vanilla extract
  • Ground cinnamon powder for garnish

Directions:

DISSOLVE cornstarch in 1/2 cup water in small bowl. Combine remaining water, evaporated milk, coconut milk, sugar, salt, lime peel and vanilla extract in medium, heavy-duty saucepan. Stir in cornstarch mixture. Cook on medium- high heat, stirring constantly, until mixture begins to thicken. Reduce heat to medium. Continue cooking, stirring vigorously, until mixture boils. Let boil for about 1 minute, stirring constantly. Remove from heat. Discard lime peel.

RINSE 4-cup gelatin mold or 9-inch glass pie plate in cold water (leave a very thin film of water on inside of mold). Pour mixture into mold. Let cool. Cover; refrigerate at least 4 hours or overnight until set.

TO UNMOLD: Run point of knife around top of mold. Dip mold into large pan of warm water for 15 to 20 seconds. Lift from water. Place serving platter on top of pan. Invert mold and platter together. Shake slightly to loosen. Gently remove mold. Sprinkle with cinnamon powder before serving.

NOTE: Can serve in individual dessert dishes instead of mold.


Reviews:

Review This Recipe

Puerto Rican Coconut Dessert

 Star(s)

Sonia Suarez from Tampa, Florida

It is sooo good! If you love coconut you will love this!

Read More Reviews

Review This Recipe
  •  Star(s)

    Puerto Rican Coconut Dessert

    Sonia Suarez from Tampa, Florida

    It is sooo good! If you love coconut you will love this!

  •  Star(s)

    Puerto rican Coconut Dessert

    Luz Rodriguez from Piscataway,nj

    Love it

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 170
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 6g (30% of DV)
  • Cholesterol: 10mg (4% of DV)
  • Sodium: 65mg (3% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 17g
  • Protein: 3g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Puerto Rican Coconut Dessert

Ingredients

  • 1 1/2 cups water, divided
  • 1/2 cup cornstarch
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup coconut milk
  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 2-inch lime peel
  • 1 teaspoon vanilla extract
  • Ground cinnamon powder for garnish

 

Directions

DISSOLVE cornstarch in 1/2 cup water in small bowl. Combine remaining water, evaporated milk, coconut milk, sugar, salt, lime peel and vanilla extract in medium, heavy-duty saucepan. Stir in cornstarch mixture. Cook on medium- high heat, stirring constantly, until mixture begins to thicken. Reduce heat to medium. Continue cooking, stirring vigorously, until mixture boils. Let boil for about 1 minute, stirring constantly. Remove from heat. Discard lime peel.

RINSE 4-cup gelatin mold or 9-inch glass pie plate in cold water (leave a very thin film of water on inside of mold). Pour mixture into mold. Let cool. Cover; refrigerate at least 4 hours or overnight until set.

TO UNMOLD: Run point of knife around top of mold. Dip mold into large pan of warm water for 15 to 20 seconds. Lift from water. Place serving platter on top of pan. Invert mold and platter together. Shake slightly to loosen. Gently remove mold. Sprinkle with cinnamon powder before serving.

NOTE: Can serve in individual dessert dishes instead of mold.

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