Tembleque

Ingredients

• ⅔ cup (130g) granulated sugar
• ½ cup (80g) cornstarch
• ¼ teaspoon (.5-1g) ground cinnamon (plus more for garnish)
• ¼ teaspoon (1-2g) kosher salt
• 2 13.5-ounce cans full-fat coconut milk
• 1 cinnamon stick
• toasted coconut (for garnish)

Steps

1. 1

   Grease eight 4-ounce molds or one large 4-cup mold (ramekins, baking pans, custard cups, etc.) with a small spritz of baking spray or cooking oil.

2. 2

   In a large, heavy-bottomed saucepan, whisk the sugar, cornstarch, cinnamon, and salt.

3. 3

   Gradually whisk half of the coconut milk into the sugar, ensuring there are no lumps. Whisk in the remaining coconut milk, then add the cinnamon stick.

4. 4

   Set the pot over medium heat and bring the mixture to a simmer, whisking frequently. Once small bubbles form, whisk slowly and constantly for 5-10 minutes until the liquid thickens. Remove the cinnamon stick and allow the mixture to cool slightly.

5. 5

   Divide into prepared molds, then gently tap the bottom of the mold against the countertop to release any air bubbles. Press plastic wrap to the top of the custard and transfer it to the refrigerator.

6. 6

   Chill for 2-4 hours or until set. Run a thin, wet knife along the edges to loosen, then carefully invert the pudding onto a plate.

7. 7

   Garnish with ground cinnamon and toasted coconut flakes if desired.