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The name of this Puerto Rican dessert comes from the word temblar, which means to shake. It’s usually described as a coconut pudding, but it shakes like a jelly.
Ingredients
- 2 (13.5 ounce) cans coconut milk
- 2 ¼ cups white sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup cornstarch
- ¾ cup water
- 1 pinch ground cinnamon
Directions
Step 1
Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
Step 2
Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
Step 3
Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
Step 4
Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.
Cook’s Notes:
You can add more or less sugar to taste, the amount is just a guideline.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 470 | |
| % Daily Value * | |
| Total Fat21g | 26% |
| Saturated Fat18g | 91% |
| Sodium160mg | 7% |
| Total Carbohydrate74g | 27% |
| Dietary Fiber1g | 5% |
| Total Sugars56g | |
| Protein2g | |
| Vitamin C1mg | 5% |
| Calcium20mg | 2% |
| Iron3mg | 18% |
| Potassium215mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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