Savor the Flavor of A Coco-nutty Treat

Have I got a treat for you!  One that will make you loco in the coco once you try it. I’m sure in recent weeks you’ve asked yourself what you will be taking to the company luncheon or your friend’s annual holiday gathering? You don’t want to be the one that brings the soda because you couldn’t think of something to make or be so predictable that everyone knows you’ll be bringing the potato salad again.  Put a little exotic flare to the banqueting table this holiday season. Whether it’s for that potluck luncheon, your social meetup group or your family and friends getting together for a holiday dinner. After all the abundant eating, you may find that having something both light and tasty just might make you the hero/heroine of the hour.  Below is a delicious dessert straight from the Island of Enchantment that will make your palettes salsa dance to life! I tend to make this dish during the holidays or special occasions and always come home with an empty tray. For those of you that are familiar with this dish, get those creative juices flowing and add your own little twist to it.

Tembleque (Coconut Pudding) Recipe

A light and savoring Puerto Rican dessert


1    Quart of 2% Milk

1    Can of Coconut Milk

1    Cup of Sugar

1/2 Tablespoon of Vanilla

1    Cup of Corn Starch

1/2 Cup of Water

1    Teaspoon of Cinnamon

What you will need

 A Saucepan

A Spoon

A Glassware pan or Dish pan

Cooking Time:            Approximately 15 Minutes

Refrigeration Time:    At least 30 minutes or until it solidifies

Serving Size:              10-14 per tray(depending on the sizes cut)


  1. Pour a quart of milk, one can of coconut milk and 1/2 tablespoon of vanilla into the saucepan.  Place a saucepan on low temperature.
  2. As the milk warms, pour the sugar into the saucepan and stir until the sugar melts/blends in.
  3. Place 1/2 cup of water in a bowl and gradually mix in the corn starch(Note: you will need to do this with your hands and not a cooking utensil for it to smooth out and not lump together).
  4. Once you have the corn starch mixed, begin stirring the milk in the saucepan and pouring in the corn starch at the same time.  You must continue to stir the milk mixture or it will get lumpy.
  5. Once the corn starch is completely mixed in, turn up the heat to medium and continue stirring.  As it thickens, continue to stir until it is looking like a pudding.  Have the glassware or dish pan already ready to pour it into.
  6. Pour all that is in the saucepan into the glassware.
  7. Sprinkle cinnamon all across the top and place in the refrigerator for at least 30 minutes or longer.  The substance will solidify more than regular pudding.  This is the way it’s supposed to be. (Optional: Cinnamon Sticks on top as decoration)

If you have any questions, please post as a comment and I’ll answer it below. That way if someone else has the same question, they can have it answered as well. Happy Holidays and enjoy the fruits of your labor!

Your Friend Mel

~ by yourfriendmel on November 19, 2012.

9 Responses to “Savor the Flavor of A Coco-nutty Treat”

  1. That sounds delicious. I used to hate coconut, glad to say I’ve gotten over that!

    • It is! I’m actually making it tomorrow for a get together. So glad to hear you got over the hating coconut phase, there’s so many exquisite coconute recipes but then again I’m a little bias since I have loved coconut since I was a kid.

  2. I went out last night and bought what I needed for this. Will see how I get on today and let you know :)

  3. Reblogged this on ourmulticolouredlife and commented:
    I came across this blog a few days ago when Mel liked some of my posts and commented. Well I am super glad she did as I got to stalk through hers and came across this amazing recipe. Yes I am possibly the worst cook in the world but deserts are my ‘thang’! and this turned out great. I’ll try and add my photo to the bottom of this.

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