Puerto Rican Tembleque (Coconut Pudding)

INGREDIENTS

• 2 cans of coconut milk 
• 1/2 cup of sugar 
• 1/2 teaspoon of salt 
• 1-2 cinnamon sticks 
• 1/2 cup of cornstarch
• Ground cinnamon for garnish

DIRECTIONS

1. Stir coconut milk, sugar, and salt together in a saucepan. Add cinnamon stick.
2. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve. 
3. Pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly. Cook until smooth and thick, about 3-5 minutes.
4. Pour into mold, cover with plastic wrap, and refrigerate until cold and firm, 2-3 hours.
5. Run a knife around the edges of the mold and invert onto a plate to remove putting. Garnish with cinnamon.

EQUIPMENT (up to you how you want to do it)

• 9x9 pan
• Bundt pan
• Mini silicon bundt pans

If you'd like to watch a longer demonstration check out Nata. 

How to Make Tembleque - Creamy Puerto Rican Coconut Pudding