COCONUT CUSTARD PUDDING RECIPES

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TEMBLEQUE PUERTO RICAN COCONUT PUDDING RECIPE | ALLRECIPES



Tembleque Puerto Rican Coconut Pudding Recipe | Allrecipes image

My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.

Provided by Joanne Guzman

Categories     World Cuisine    Latin American    Caribbean

Total Time 3 hours 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 6 4-ounce servings

Number Of Ingredients 5

2 (14 ounce) cans coconut milk
¾ cup sugar
¼ teaspoon kosher salt
½ cup cornstarch
1 pinch ground cinnamon

Steps:

  • Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
  • Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
  • Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.

Nutrition Facts : Calories 395.2 calories, CarbohydrateContent 38.5 g, FatContent 27.9 g, FiberContent 1.6 g, ProteinContent 2.7 g, SaturatedFatContent 24.7 g, SodiumContent 98 mg, SugarContent 25 g

COCONUT CUSTARD PIE RECIPE: HOW TO MAKE IT



Coconut Custard Pie Recipe: How to Make It image

"My husband and I are both diabetic. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation.

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 8

1/2 cup sweetened shredded coconut
1 refrigerated pastry shell (9 inches)
4 large eggs
1/2 teaspoon salt
1-3/4 cups fat-free milk
Sugar substitute equivalent to 1/2 cup sugar
1-1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract

Steps:

  • Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.), Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool., In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.), Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.

Nutrition Facts : Calories 214 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 320mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

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