Tembleque (Coconut Pudding)

Tembleque (Coconut Pudding) by Chef Wilo Benet

Serves 10 to 12

Ingredients:
2 14-ounce cans Goya coconut milk
2¼ cups sugar
½ teaspoon salt
1 cup cornstarch
ground cinnamon for dusting

Preparation:

1. In a saucepan, combine the coconut milk with the sugar and salt. Bring to a full boil and cook for about 6 minutes, stirring occasionally. In a bowl, combine the cornstarch with ¾ cup of water and, with a whisk, mix well into a slurry. Immediately pour the slurry into the saucepan and cook, continuously whisking until the mixture thickens into a pudding, about 2 minutes. Remove from the heat.

2. Pour the mixture through a colander. Transfer the strained pudding into a nonstick 12"x6" deep dish or into individual martini glasses. Smooth out the surface, and set aside to cool. Refrigerate to completely set, about 2 hours. Dust the surface with ground cinnamon, slice, and serve.

Photo and recipe courtesy of Chef Wilo Benet. Used with permission.

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