Coconut Pudding – Trembleque
I first discovered this pudding at a local Puerto Rican restaurant. I wanted a dessert and they had a few options: flan – which I’ve never been the biggest fan of, tres leches cake – which I LOVE and have had many times, and a little coconut pudding in a cup called trembleque. I decided to go for the trembleque because I’ve never had it. I was IN LOVE and went back that week just to get another cup of that tasty and simple dessert. It was distinctly familiar to me because we have a drink called Sahlab, this almost tasted like the coconut, dairy free version of that! I hope you enjoy this as much as I did!
Ingredients:
1 can full fat, unsweetened coconut milk
3 tablespoons corn starch
¼ cup sugar
½ teaspoon cinnamon
Directions:
Add all the ingredients to a medium pot and stir to make sure the corn starch is fully combined. It’s important to do this before placing the pot on any heat to avoid the corn starch from clumping.
Once the ingredients in the pot are fully combined, place it on the stove on medium heat and stir continuously using a whisk or wooden spoon until the mixture begins to thicken (about 10 minutes). Once the pudding is just thick enough to coat the stirring utensil, it is done and can be taken off the heat – don’t let it get too thick, it does thicken more as it sits in the fridge.
Pour the pudding into individual ramekins and let cool before covering with plastic wrap (let the wrap touch the pudding to prevent a skin from forming) and placing in the fridge. Enjoy!
Optional: Top with a sliced strawberry
Coconut Pudding – Trembleque
Ingredients
- 1 can full fat unsweetened coconut milk
- 3 tablespoons corn starch
- ¼ cup sugar
- ½ teaspoon cinnamon
Optional:
- Top with a sliced strawberry
Instructions
- Add all the ingredients to a medium pot and stir to make sure the corn starch is fully combined. It’s important to do this before placing the pot on any heat to avoid the corn starch from clumping.
- Once the ingredients in the pot are fully combined, place it on the stove on medium heat and stir continuously using a whisk or wooden spoon until the mixture begins to thicken (about 10 minutes). Once the pudding is just thick enough to coat the stirring utensil, it is done and can be taken off the heat – don’t let it get too thick, it does thicken more as it sits in the fridge.
- Pour the pudding into individual ramekins and let cool before covering with plastic wrap (let the wrap touch the pudding to prevent a skin from forming) and placing in the fridge. Enjoy!
