In a large saucepan, dilute the cornstarch in a little milk. Add the rest of the milk and the other ingredients.
| 🚻 6 Diners | 🕘 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make Puerto Rican tremble: |
| 1 can of coconut cream ¾ cup of cornstarch (93¾ grams) 2½ cups of milk (600 milliliters) 2 tablespoons of orange blossom water 2 tablespoons of sugar supera 0.8 teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, cold, traditional recipe from Puerto Rico |
Ingredients to make Puerto Rican tremble:
2. Using wooden spoon, mix over moderate high heat until it begins to make consistency. Reduce the fire to moderate and mix until it boils and thickens.
3. In a glass mold moistened with water and drained, pour the mixture and let cool.
4. Place in the fridge until curd. Turn on a flat plate and serve cold.
5. You can place in small containers to serve individual.
6. Also after cold you can decorate with cherries above the dessert, this is if you want or strawberries.
