As a kid, we always had boxes of Goya Tembleque mix in the cupboard. I loved it, but admittedly my favorite part might have been eating spoonfuls of the Coco Loco straight from the can. My pudding definitely got an extra spoonful or two on the plate.
These days, I find it very hard to find the cans of shredded coconut in syrup. (Note this is NOT the same as Coco Lopez coconut cream, which tastes like suntan lotion and is only good for cocktails.) If you cannot find it either, you can use regular sweetened coconut flakes, in which case you should just mix it into the pudding and don’t bother with the inversion. OR you can make your own— buy unsweetened coconut, melt sugar in water to make simple syrup, and soak the coconut at least a day in advance.
Tembleque (Coconut Pudding)
Ingredients
- 2 14-oz cans unsweetened coconut milk
- 2/3 cup white sugar
- 1/2 cup corn starch
- 1/3 teaspoon cinnamon
- 1 1/2 teaspoon vanilla extract
- 1 cinnamon stick
- 8 tablespoons Sweetened shredded coconut, dry or canned in simple syrup (Coco Loco)
Instructions
- Add sugar, corn starch, salt and cinnamon to the pot. Stir to combine, then add coconut milk and vanilla and whisk to combine.
- Set on medium-high heat, add cinnamon stick, and whisk constantly 5-10 minutes until slightly thickened and ribbons start to form. Remove from heat and let cool ten minutes.
- Put a spoonful of the sweetened coconut in each individual mold, then pour the cooled filling into each mold to the rim. Tap the molds to level and remove any air pockets. Top with plastic wrap and refrigerate overnight.
- To serve, run a butter knife around the edge of the mold, then set a small plate on top and invert the mold on the plate. Lift the mold slowly at an angle, and if necessary, use the butter knife to gently encourage the pudding to release from the cup.