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Tembleque coconut pudding tips?

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Tembleque coconut pudding tips?

Lady_Tenar | Jun 15, 2010 11:59 AM

My friend is throwing a "mojito party" this weekend and we're all supposed to bring appropriate snacks. I'm already planning on bringing a big mess of fresh guacamole but I also thought it might fun to try tembleque, the coconut pudding I got totally addicted to when I worked next to a Puerto Rican sweet shop years ago. I've probably eaten my weight in it, but I've never tried cooking it and so I looked up some recipes on line. The process seems simple enough but there's a lot of variation in ingredients. Some call for a combination of coconut cream and (dairy) milk, others only for coconut milk. Some call for vanilla, others not. And the amount of cornstarch varies. Usually when I'm cooking a dessert for the first time, I stick pretty closely to the recipe, so I just want to make sure I have a good recipe to stick to! Does anyone have a good one, or just some general tips?

Also, I've noticed from cooking with coconut milk before that what gets labeled as coconut milk really depends on the brand. Some brands of coconut milk are very liquid, while others have some liquid at the bottom of the can, but are much thicker and pastier, more like "coconut cream." I wonder if there is actually any difference between this type of thick coconut milk and coconut cream.

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