COCONUT PUDDING - TEMBLEQUE

     An Old-fashioned Coconut Pudding made with fresh Coconut Milk, Gelatin and Fresh Coconut Slices.  This is a perfect dessert as it is rich, creamy and delicious. I love things made with Coconut, Coconut Milk, Tender Coconut or in Coconut Oil.  The Malayalee in me secretly pops out to reach my hands on anything prepared in the name of Coconut.  My kids always tease, saying that it reflects the true Keralite sense in me that I am genetically made up to like the ingredient.  Coconut has always been my favourite ingredient ever. Needless to say, that I use Coconut and Coconut products lavishly in my kitchen.
      This Coconut Pudding is truly a Tropical dish found throughout the world where Coconut is found in abundance.  This wonderful Coconut Pudding is called as Tembleque, which means "wiggly," is famous throughout Puerto Rico. Coconut Pudding/Tembleque recipe makes a rich, cool coconut-flavoured dessert that comes together within minutes! Simply cook the pudding, chill it in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal. For this Coconut Pudding, I used freshly extracted thick coconut milk with some coconut cream instead of Fresh Cream and have flavoured it with Pandan/Screwpine essence for a tropical touch.
     This is a simple Dessert recipe which can be incorporated into your Party menu within no time.  Also, this Coconut Pudding wasn't overly Sweet. Garnish the Coconut Pudding with tender Coconut Slices or for a much-flavoured version serve it with Toasted Coconut. For an extravagant and rich dessert, serve this simple Coconut Pudding with Whipped Cream.  This Coconut Pudding is a wonderful Dessert, rich, creamy, smooth with a nice Coconut flavour.

Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours

HOW TO MAKE COCONUT PUDDING - TEMBLEQUE

COCONUT PUDDING - TEMBLEQUE

INGREDIENTS :

Fresh Cream/Coconut Cream - 3/4 Cup
Water - 1/2 Cup
Gelatin- 1 Tspn
Sugar - 1/4 cup
Fresh Coconut Milk - 2 Cups(Thick)
Vanilla/Pandan Essence - 1/2 Teaspoon
Corn Flour - 2 Tspn
Fresh Coconut Slices - Few

For a Detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

METHOD :

• Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
• Mix Corn Flour along with few teaspoons of cold water without any lumps and keep it aside.
• Pour fresh Cream in a wide bowl and boil it on a low flame stirring continuously for few minutes.
• Add Sugar to the fresh cream and cook on a low flame until Sugar dissolves.
• Add the dissolved Gelatin mix and cook for another few minutes stirring continuously.
• Stir the ingredients well while you cook the mixture.
• This is to ensure that no lumps are formed in the Pudding.
• Pour in the Vanilla Extract/Pandan Essence to the above mixture and mix well.
• Pour in the Corn Flour mixture and cook on a low flame stirring continuously.
• Cook until the mixture thickens and slightly sticks to the ladle.
• Switch off the flame.
• Pour in the thick Coconut Milk to the above mixture and mix well until well combined. 
• Switch on the flame and cook the Coconut Pudding on a low flame stirring continuously for few minutes. 
• Add freshly grated/sliced Coconut to the pudding and switch off the flame.
• Allow the Coconut Pudding to cool down.
• Pour it into the Pudding mould or any other serving bowl of your choice.
• Refrigerate the Coconut Pudding for about 4-5 Hours or until you serve the dish.
• Serve the Coconut Pudding chilled.
• If you need to unmold, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate. 

NOTES :

• I have used freshly extracted home-made thick Coconut Milk and fresh Cream in this recipe.
• Can substitute Fresh Cream with Coconut Cream for a dairy free Coconut Pudding Recipe.
• Can substitute Gelatin with China Grass.
• I have used 1/4 Cup of Sugar in the recipe, adjust to suit your taste preference.
• Pandan flavour in Coconut based desserts go hand in hand.
• Can use Vanilla Extract/Coconut Rum to flavour the dessert.
• Soft and tender Coconut Slices tastes great when garnished in this Coconut Pudding.
• Can also use the tender slices from Tender Coconut.
• Can also Serve the Coconut Pudding with Toasted Coconut Slices/freshly grated Coconut.

COCONUT PUDDING - TEMBLEQUE

TRIVIA - A QUICK NOTE:

How to make Toasted Coconut:

• Toasted, shredded coconut makes a deliciously sweet and crunchy topping for all types of desserts, like Coconut Pudding/Tembleque, Coconut Ice Cream, Cakes etc.,
• To toast shredded coconut, pre-heat an Electric Oven  400°F/200°C. 
• Spread the grated coconut evenly on the pan in a single layer.
• Toast, stirring occasionally until coconut turns golden brown and crisp for about 7-10 minutes. 

Note:

• The high-fat content in coconut can make the shredded pieces go from golden brown to black and charred, within minutes.
• Once the coconut turns into light golden brown in colour, remove the pan from the oven.
• Immediately transfer the toasted coconut from the hot pan to a flat plate.
• This will prevent the pan’s residual heat from over-cooking the coconut.
• Allow the toasted Coconut to cool down before storing it in airtight containers.
• Can use the toasted coconut as a garnish in Coconut Pudding, Coconut Ice Cream, Cookies, Cakes etc.,