How Do You Make Tembleque (Puertorican Rice Pudding)?
This recipe is soooo gooood!!! Its rice pudding but this recipe has no rice and it is so creamy, you are going to want more, trust me! In a saucepan, dissolve cornstarch in 1/4 cup coconut milk. Once dissolved, add rest of coconut milk, sugar and salt. Cook at medium-high heat until it boils thick. Pour right away into wet molds, cups, bowls or anything that you want to use. Cool and then cover and refrigerate for 2 hours. Separate the tembleque from the mold using a knife. Turn over onto a dish and then sprinkle cinnamon on top. Enjoy!
