I am making a very traditional Puerto Rican desert, Coconut Pudding, better known as Tembleque. Very cool and refreshing, quick and easy to make.
4 cups or 945 mL Coconut Milk (make sure is not coconut cream, because cream is the already sweeten milk)
½ cup or 60 grams Corn Starch
½ teaspoon or 3 grams kosher salt
1 tablespoon 15 mL orange juice
1 Vanilla beans or 1/2 teaspoon or 3 mL Vanilla Extract
1 stick of Cinnamon
2/3 cups or 133 grams of Sugar
Cinnamon Powder for garnishing
Remove the vanilla grains from the vanilla branch
Over HIGH temperature in a bit soup pot, pour the 4 cups of coconut milk.
Add the orange peel, the salt, the cinnamon stick, the sugar, and the corn starch.
When it starts boiling; lower to medium.
Add the vanilla bean.
When it starts thickening, start removing the peel, the cinnamon stick, and the vanilla branch.
When it reaches a thick consistency, turn off the stove, and add the orange juice.
Pour it into the pan or individual serving dish.
Let it cool before placing in the refrigerator.
Remove from pan after a couple of hours in the refrigerator.
Sprinkle cinnamon powder when serving.
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