Chef Joe’s Kitchen: Tembleque Coconut Pudding

 

 

“This recipe from Puerto Rico is one of my favorite desserts. It’s delicious and easy to make. If you like coconut, you will love this recipe!” – Chef Joe.

 

Tembleque “Coconut Pudding”

 

Ingredients:

4 cups coconut milk

½ cup sugar

½ cup cornstarch

¼ teaspoon salt

Garnish with cinnamon

 

Directions:

In sauce pan, mix cornstarch, sugar and salt. Whisk in the coconut milk and simmer over low to medium heat. Stir constantly until it is thoroughly cooked and thickens.

Pour into molds and chill.

Serve cold and sprinkle a little bit of cinnamon.

 

About the Author: Chef Joe Calderon, who is our sous chef at Grand Oaks of Jensen Beach, was born and raised in Puerto Rico. In 2000, he moved to the United States to pursue an education in culinary arts. Chef Joe has lived in Florida since 2005 and has worked at many different country clubs and restaurants throughout his career. His philosophy is to treat our residents with respect, compassion, and great food.

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