"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Tembleque (Coconut Pudding) Recipe

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This recipe for Tembleque (Coconut Pudding), by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melba Anderson
Added: Wednesday, May 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 13.5 oz can coconut milk
1 cup water
1 cup sugar
cup cornstarch
Cinnamon

Directions:
Directions:
In a saucepan combine coconut milk, water, sugar and cornstarch. Cook over a medium heat; stirring constantly until mixture begins to boil and pudding thickens. Immediately pour into molds and lightly sprinkle cinnamon on top. It can be eaten hot or cold. While hot it is the consistence of pudding. When cold it is the consistence of gelatin. Place in the refrigerator for 2 hours or overnight.

 

 

 

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