From the kitchen of One Perfect Bite...Trembleque is a famous Puerto Rican dessert that usually ends meals prepared for special occasions and celebrations. It is a rich and creamy pudding that is easily made and enjoyed by all who love sweet endings and the flavor of coconut. If you count yourself among that legion, I think this pudding, whose name actually means "wiggly", will appeal to you. It appeared on my table tonight because I've been experimenting with flavor combinations for a post on trends identified in the McCormick Flavor Forecast for 2012. There will be more about that next week. I thought this dish would work well with one of theirs, so I gave it a try tonight. I used the recipe on the Goya website as my bible, but deviated from it a bit because I thought the pudding needed more flavor than the coconut milk provided. My change was a no brainer. I simply added coconut extract to the pudding at the end of cooking. Coconut rum could also be used, and had I any in the house, I probably would have gone that route instead. Lovers of really sweet desserts will like this pudding. It is easy to make, kind on the budget and brimming with the fresh flavor of coconut. If your tastes run to barely sweet European desserts, run do not walk to the nearest exit. I'll have something more to your liking later in the week. In the meantime, here's the recipe for Tembleque.
Tembleque - Coconut Pudding...from the kitchen of One Perfect Bite inspired by Goya Foods
Ingredients:
2 cans (13.5 oz. each) coconut milk
2/3 cup sugar
1/2 cup corn starch
1/4 teaspoon salt
Optional:
1/2 teaspoon coconut extract
Toasted coconut
Ground cinnamon
Directions:
1) Combine coconut milk, sugar, cornstarch and salt in a medium saucepan set over medium-high heat, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and thickens, about 5 minutes . Stir in coconut extract, if using.
2) Pour into six 6-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
3) To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired. Yield: 6 servings.
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28 comments :
Very tempting.. awesome
wow that looks so decadent. I LOVE coconut. I'm definitely bookmarking!
Gosh, this looks so very easy! And everyone, including Dr.Oz, is now saying that coconut water and milk are so good for your health, too!
Oh, this sounds so delicious. I can hardly wait to try this one. Thank you for sharing, Mary.
Sounds delicious! Coconut is a great flavor!
I like it, and make it often, but use agar agar instead of cornstarch, so it is more like a pannacotta... next time i try cornstarch too. For the flavour... it is true that sometimes coconut milk doesn't have enough flavour... a drop of Malibu is perfect in these cases :-).
Ciao
Alessandra
Is it very different from flan?
I'm guessing that 2012 will be including a lot of coconut flavor... ;) Looks very good. blessings ~ tanna
This is similar to one of our local desserts! We would add in a piece or two screwpine leaves (pandan leaves) for fragrance. The leaves need to be discard before refrigeration. This dessert is delicious eaten with palm sugar syrup spoon over it! Never knew about the similarity to Puerto Rican dessert! Thanks for sharing! Have a lovely day!
What a fantastic vegan dessert! Definitely bookmarking that one!
You can't never go wrong with coconut. I love it.
I love coconut so I could not go wrong in making this dish. Take care Diane
TEMBLANDO me he quedado de ver semejante delicia! que ricoo! Besitos desde Madrid!
Looks great to me!! I love the flare that you have with foods...Always something new and this is wonderful!!
shug
My father, who hates all things gelatinous, would definitely stay away from this one - but it looks great to me!
I love this kind of desserts... Plus, I love coconut! Yummy!
I've been looking for a recipe for Cocada Pudding, which I believe has eggs in it. However, this recipe not only looks simple to make, I'm sure I'll love it as a light dessert. Hmmmm, I'm thinking a mango coulis sauce might be a nice addition to it!
I love the idea of the coconut rum and I think I might try it with that...sounds yummy!
This sounds so delicious! Coconut is one of my favorite flavors.
I love sweet and sweeter and adore coconut. I'm in real trouble here. Thank you Mary. Will put in the "to try" pile! Will do the rum...
It looks delicious...and I do love a "sweet ending." I've never tried a recipe from Goya...I will be looking on the back now that you've brought it to my attention.
Sweet, pudding, and coconut were all you had to say! This looks delicious!
Mmmm, I need to try this one!
That's pretty neat. I've never heard of it but it reminds me of panna cotta just by the looks of it, but coconutty and delicious.
Raquel, I was not able to find a place to privately respond to you, so I'll answer your question here.It has an entirely different texture and more substance than a flan. They are quite different from each other. Have a greatday. Blessings...Mary
I will try this one soon. Your old fashioned lemon pudding was a big hit here this past weekend. I want to try the lemon one favored by your friend Lily, but the amount of apricot preserves is missing. Is this the best place to ask about such things?
Wow.. I love coconut.. Whenever one of my kids has an almond joy, I cannot resist taking a bite. ;) I'm sure to love this dessert then. It seems like another nation's take on flan. :)
I love desserts made with coconut milk... this looks and sounds yummy!
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