Tembleque – Puerto Rican coconut pudding
This beautiful coconut dessert from Puerto Rico couldn’t have a more appropriate name, considering it translates to wobbly.
  1. Take ⅓ cup of the coconut milk and set it aside.
  2. Lightly grease 6 x ¾ cup capacity ramekins or cups with oil. Set aside.
  3. Pour the remaining coconut milk and coconut cream into a medium saucepan. Add the sugar, cut the vanilla bean lengthways and scrape out the seeds, add the seeds and pod to the saucepan along with the salt.
  4. Heat the saucepan over low heat and stir occasionally to dissolve the sugar. When it comes to the boil, allow it to simmer for 5 minutes. Turn off the heat and pour the mixture through a fine mesh sieve. Pour the strained liquid back into the saucepan. Discard the vanilla pod, or dry it and store it in your sugar – to make vanilla sugar.
  5. Mix the cornflour into the reserved ⅓ cup of coconut milk until smooth. Whisk this into the simmered coconut milk-cream mixture until it thickens. Keep whisking for about 10 seconds to avoid lumps forming. Scoop the thickened coconut mixture into the prepared ramekins, cover with plastic and refrigerate for several hours until set; preferably overnight.
  6. To serve, either present them topped with cinnamon and toasted coconut in the cups, or run a knife or small spatula around the edges and invert them onto plates.