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"The name of this Puerto Rican dessert comes from the word temblar, which means to shake. It's usually described as a coconut pudding, but it shakes like a jelly."
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2 h 43 m servings 470 cals
Original recipe yields 8 servings

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  1. Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
  2. Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
  3. Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
  4. Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.


  • Cook's Notes:
  • You can add more or less sugar to taste, the amount is just a guideline.
  • The traditional garnish is cinnamon, but you can use pretty much anything. Have fun with it!

Nutrition Facts

Per Serving: 470 calories; 20.5 g fat; 73.7 g carbohydrates; 2 g protein; 0 mg cholesterol; 160 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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